Tag Archives: Cod Pal Germ 551

Kroseier Again

Posted on 17 September 2026 by carlton_bach

Along with the roasted eggs we looked at already, there is another recipe for re-filled eggshells in the Solothurn S 392 manuscript, and it has a very familiar name: B39 Item if you want to make kross ayer, boil eggs … Continue reading →

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Filled Eggs: A Common Recipe

Posted on 15 September 2026 by carlton_bach

When I looked at the filled egg recipe in Solothurn S 392 on Sunday, I wrote that there are numerous parallels. Today; I want to start looking at them. The Solothurn recipe that started me on this reads: B40 Item … Continue reading →

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Gingerbread War – Feeding the Revolution XXVI

Posted on 20 June 2026 by carlton_bach

Those of us who are fascinated by the past all learned at some point that a lot of people are, shockingly, not interested in history. As we studied more, we also learned that, to paraphrase Trotsky, history was often interested … Continue reading →

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Honey-Pickled Walnuts Again

Posted on 1 February 2026 by carlton_bach

Not much time to write tonight, but here is a recipe from Staindl that is so close to the earlier manuscript tradition we can assume direct transmission. Preserved nuts ccxliii) Take the nuts while they are still unripe (koßlig), about … Continue reading →

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Lebkuchen recipes for winter

Posted on 23 November 2025 by carlton_bach

Winter is here, I just added an upcycled cloak and a beautiful hat by Fáel the Nomad Hatter to my cold-weather wardrobe so I can do historic cooking in style (this is no paid advert, I just think she does … Continue reading →

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Staindl’s Sausages

Posted on 6 November 2025 by carlton_bach

In German, we say “das ist mir Wurst“, it is sausage to me, to mean that we do not care about something. These are sausage to Balthasar Staindl, though we would not necessarily call all of these dishes Wurst today: … Continue reading →

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I’m back, and Black Sauce for Carp

Posted on 10 August 2025 by carlton_bach

Finally. It was an intense two weeks, much of the time spent travelling and meeting distant friends, taking my son to tech museums and historic railways, and generally doing summer holiday stuff. Tonight, I’m back. Not exactly rested, but happier … Continue reading →

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Apple-Onion Sauce for Roast Goose

Posted on 27 April 2025 by carlton_bach

Today, just briefly, a recipe from the Dorotheenkloster MS that resolves issues with a garbled one found in both sections of Cod Pal Germ 551: 248 A dish of a goose Take a goose, stick it on a spit, and … Continue reading →

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Boring Foods, but on a Skewer

Posted on 23 February 2025 by carlton_bach

I’ve been working on my book project and only have time for a quick recipe today. From the Dorotheenkloster MS, how to make the quotidian appetising: 29 How to roast millet or groats (grews) on a spit Take millet and … Continue reading →

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Two More Kol Reys Recipes

Posted on 16 February 2025 by carlton_bach

It is just a short post today – and probably none until Wednesday – but before I give you two more recipes, a brief note: A recipe in the Munich Cgm 384 manuscript (II.13) that I thought described a pancake … Continue reading →

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