Tag Archives: Cod Pal Germ 551

A Cherry Sauce from Meister Eberhard

New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading

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Roast Pease Pudding from the Inntalkochbuch

Another iteration of a familiar (and challenging) commonplace dish. <<50>> Gepraten arbaiss Roasted peas Prepare a lye (chaltguss) and boil the peas in that, remove the skins and then boil them until they are done. Pound them in a mortar, … Continue reading

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A Sweet Mörserkuchen from the Inntalkochbuch

The recipe is a fairly trivial variation on ‘mortar cake‘, but it has exact quantities! <<48>> Aber ein pachens Another fried dish Take 24 eggs, a quarter pound (virdumb, read virdung) of raisins, and a small white bread loaf (semel) … Continue reading

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Another recipe for ‘cheese knitwork’, this time from the Inntalkochbuch

This one is clearly a parallel to the twin recipes in Cod Pal Germ 551. I am still not entirely sure how to read it, but it certainly sounds interesting. <<35>> Ein gefulcz von einem chäs A gefulcz (felted dish?) … Continue reading

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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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