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Tag Archives: Cod Pal Germ 551
Three Recipes for Sick People
From the Kuenstlich und Fuertrefflichs Kochbuch: 23 Frying Kuechlein for Sick People Take a quarter of a hen that is boiled, the ‘crumb’ (prosem – i.e. the meat?) of it, cut it small. Take plums, remove the stones, and also … Continue reading
Three Recipes for Sauce and Serving Bread
These are from the Kuenstlichs und Fuertrefflichs Kochbuch, and they are interesting. 12 To Make a Lebersultz Take half a square of Leipzig gingerbread (Leckuchen) and cut it small into a glazed pot that holds 3 Maß. Pour a little … Continue reading
Another two recipes for Kroseier
This time they’re from Cgm 384 II: 67 Fritters of kroßayer To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, illusion food, Königsberg MS, parallel
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Another Roasted Milk Recipe
This one is from Cgm 384 II 46 Roasted milk Roasted (Brauten) milk: Take eggs and milk in equal amounts, beat it together and add salt and saffron, as much as it needs. Put it into a pot and hang … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, parallel, Rheinfränkisches Kochbuch
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Boiling Fritters in Cgm 384 II
These recipes belong in a tradition of first making fritters, then cooking them to a mush. It is an odd idea to us, but seems to have been quite popular back then: 36 Spoon Dish (Muoß) Fried (Gebrauten) muoß: Take … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, Inntalkochbuch, parallel
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Sauce for Beef from Cgm 384 (and everywhere else)
As we return to Cgm 384, this is one recipe we find in almost every recipe collection: 35 Sauce (Seltz) for a Loin Roast (lentpraten) Take the loin roast of a calf and roast it. Take rye bread and vinegar … Continue reading
Scrambled Eggs Returned to their Shells
This is an interesting recipe from Cgm 384 II explaining a few common techniques for cooking fancy dishes: 34 A Dish of Eggs (ayer essen) A dish of eggs: Take 20 eggs and boil them in water so that the … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, kuchenmaistrey, parallel
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Liver in a Caul from Cgm 384 II
A quick recipe today because it’s been a busy day: 32 Roasted Goat Liver Take the liver of a billy goat (aines bockes leber) and chop it small while it is raw. Chop eggs and white bread with it, wrap … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, Königsberg MS, Meister Eberhard, parallel
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A Pancake Dish from Cgm 384 II
An interesting recipe. 13 A Pepper Sauce Dish Fry a pancake/sheet (plat) in a pan and cut it into cubes (wuirfellt). And prepare a black pepper sauce of bread, flour, and fish broth, and let the fried (das gebachen) boil … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Cgm 384, Cod Pal Germ 551, Lent
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Pepper Sauces for Fish from Cgm 384 II
More sauces. The second one is interesting. 9 Black Pepper Sauce Also prepare a black pepper sauce that is thick as though for venison to serve with carp (karpffen) or bream (brachsne) or tench (schligen) or other fish. Also prepare … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, kuchenmaistrey, parallel
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