Tag Archives: Cod Pal Germ 551

Medieval Nose-to-Tail Cooking

Posted on 11 July 2023 by carlton_bach

I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading →

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Elderflower Pasta from the Innsbruck MS

Posted on 20 June 2023 by carlton_bach

Another very seasonal recipe from the Innsbruck MS that I just missed being able to replicate because a colleague fell ill and I had to cover: 128 If you would make a chopped elderflower porridge, boil the elderflowers in good … Continue reading →

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Another “Knitwork” Fritter

Posted on 13 June 2023 by carlton_bach

A recipe from the Innsbruck MS, and something interesting is going on here: 110 If you would make a string-shaped (gestriktz) fritter, make a thick strauben batter and take a small courtly serving dish (hoff schüssel), and make a hole … Continue reading →

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A Very Nutmeg-y Cake Recipe

Posted on 2 June 2023 by carlton_bach

This short recipe from the Innsbruck MS is neither remarkable nor terribly enticing, but that is a seriously large amount of nutmeg. 103 If you would make a good fried dish (paches), take semel bread and egg yolks and also … Continue reading →

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All About Peas, Part Two

Posted on 30 May 2023 by carlton_bach

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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Another Parallel for Gespott in May

Posted on 22 May 2023 by carlton_bach

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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Roe Deer Head from the Innsbruck MS

Posted on 9 May 2023 by carlton_bach

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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Shaggy Mus – Milk Pasta

Posted on 23 April 2023 by carlton_bach

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 →

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A Pike Galantine Recipe from the Innsbruck MS

Posted on 22 April 2023 by carlton_bach

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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Dried Pear Puree from the Innsbruck MS

Posted on 6 April 2023 by carlton_bach

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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