Tag Archives: Cod Pal Germ 551

Filled eggs from the Königsberg MS

Another parallel… [[32]] Wilthu machenn grofl Eyer: If you wish to make large eggs (kroßeyer) Boil the egg yolks soft, cut a hole at the tip of each egg in the shape of a slice and pour out the yolk. … Continue reading

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Hohtz Kraut from Cod Pal Germ 551

An experiment I started a week ago has come to a good end 15 A leafy green dish called hohtz kraut Take a Mosz (= Maß, measure) of honey. With this belong four lot (measure) of ginger, two lot of … Continue reading

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Two more sauces from the Königsberg MS

Both have parallels in Cod Pal Germ 551, again [[28]] Wilthu machenn eynne gutte Salsen: If you want to make a good sauce Take chives (Asschlauch) and grind them with salt, mix them with wine or vinegar and press out … Continue reading

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Fish pastry from the Königsberg MS

Unexciting recipe with interesting aspects to its probable transmission. [[19]] Eym gudt Bastede: A good pastry Take fish, scale them and skin them and when they have boiled (wan er her walldt), chop them up fine. Chop parsley and sage … Continue reading

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Mortar cake from the Königsberg MS

Another day, another parallel [[20]] Wylthu machen gudtt Morsserkuchenn: If you want to make a good mortar cake Cut white bread into dice, break eggs into pieces and put the bread into it. Cut nutmeg and mace into it and … Continue reading

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Pear purée from the Königsberg MS

Another recipe with a close parallel in Cod Pal Germ 551: [[18]] Wilthu ein grunefl von Huzellen machenn: If you want to make a green (dish) of dried pears Wash the pears nicely and pound them finely. Pass them through … Continue reading

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The galreit experiment, number one

A few months ago, I posted a rather strange recipe from Cod Pal Germ 551 for a galreit or gallrien of fish. The text in section one reads: 23 Galantine (galreit) of fish If you would make galantine of fish … Continue reading

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May Cake from the Königsberg MS

The month of May is often associated with the names of egg and dairy dishes. With cattle back on pasture, chickens laying, and the fast days of Lent over, these were the seasonal delicacies. May cake (Meyscher Kuchen) is a … Continue reading

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Mortar-fried chicken from the Königsberg MS

Kungßhuner or kung huner show up in a number of sources. The recipe in the Königsberg MS is more basic than the version in Cod Pal Germ 551, but basically the same dish. [[13]] Wilthu machen Kungflhuner: If you want … Continue reading

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Fake venison from the Königsberg MS

No parallel here, but there are recipes for ground meat used to imitate venison in several sources, including the Mittelniederdeutsches Kochbuch (#91) and Meister Hans (#72). Another recipe imitates the dish using eggs instead of meat. [[7]] Willthu machenn gutt … Continue reading

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