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Tag Archives: Cod Pal Germ 551
All About Peas, Part Two
Continuing the Innsbruck MS’s pea recipes: 93 If you would make peas in jelly (gesultz arbais), also prepare them in this manner and boil them in honey, that way they turn out thick. Then cut them into slices, lay them … Continue reading
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Tagged 15th century, Cod Pal Germ 551, illusion food, Innsbruck MS, Königsberg MS, parallel
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Another Parallel for Gespott in May
The recipe is also in the Innsbruck MS: 76 If you would make a gespot in May, take a flowing cheese and slice it into a courtly serving dish (hoff schüssel) (in pieces) larger than a finger. Break eggs into … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Meister Eberhard, parallel
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Roe Deer Head from the Innsbruck MS
A short but complex recipe today, again from the Innsbruck MS: 48 If you would prepare a dish from the head of a roe deer, boil it so that meat falls off it and chop that. Prepare chopped meat with … Continue reading
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Tagged 15th century, Cod Pal Germ 551, illusion food, Innsbruck MS, parallel
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Shaggy Mus – Milk Pasta
Today’s recipe from the Innsbruck MS is part of an interesting tradition, and it illustrates why names mean relatively little when you are researching German recipes: 25 If you would make a shaggy Mus (zottet müez), make sheets of dough … Continue reading
A Pike Galantine Recipe from the Innsbruck MS
This recipe is very interesting, not least because of its parallels, and because it suggests my interpretation actually was correct. They ate fish jam. 40 If you would make a good galantine (galrad) of a pike, boil the pike and … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel
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Dried Pear Puree from the Innsbruck MS
Another short recipe, I’m tired onight. This one is interesting because of how widespread it is: 15 If you would make a puree of dried pears (klotzenpirn), wash them in warm water, cut off the stalks and the cores, and … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel, preservation
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Hard Custards from the Innsbrucker Rezeptbuch
Today, I am starting a new source for translated recipes: The Innsbrucker Rezeptbuch (Cod. Vind. 5486). The medical issues are not letting up (fortunately, I am healthy now, but not everyone in my family is), so I ask your forbearance … Continue reading
Two Trisanet Recipes
The Kuenstlichs und Fuertrefflichs Kochbuch frequently instructs us to season dishes with a spice mixture called Trisanet. Towards the end of the book, we find two recipes for it: 78 A Trisanet Take half a pound of sugar, one Lot … Continue reading
Fake Hard-Boiled Eggs
From the Kuenstlichs und Fuertrefflichs Kochbuch, another recipe for fake eggs. 63 Hard-Boiled Eggs with Almonds Take blanched almond kernels, grind them small, and colour yellow as much as is required for the yolk. Take eggshells and pour out (thus… … Continue reading
Another Liver In a Caul Recipe
Life continues to throw stuff my way, so I apologise for missing another day. Today, there is only a short and familiar recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 37 To Roast Calf Liver Boil the liver and salt it. … Continue reading