Tag Archives: Cod Pal Germ 551

Two Electuaries from Cgm 384 I

Posted on 13 September 2022 by carlton_bach

Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading →

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Three Latin recipes from Meister Eberhard

Posted on 17 August 2022 by carlton_bach

The manuscript ascribed to Meister Eberhard is obviously pieced together from a variety of sources, among them the manuscript tradition that produced Cod Pal germ 551 and the Königsberg MS. We get an impression of the rather haphazard process from … Continue reading →

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A Fish Cooked Three Ways from Meister Eberhard

Posted on 16 August 2022 by carlton_bach

Since a good chunk of Meister Eberhard is just a repeat of Cod Pal Germ 551, I will not post each and every parallel. You can find them when I post the entire text. They are, from here on out: … Continue reading →

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Fish fladen – and another parallel

Posted on 15 August 2022 by carlton_bach

The next recipe in Meister Eberhard again has a parallel in Cod Pal Germ 551, though this time only in section two. <<R11>> Item einen fladenn zu machenn von fischenn, welcherlej sie sind. To make a fladen of fish, whatever … Continue reading →

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Gespöt – yet another parallel

Posted on 14 August 2022 by carlton_bach

The meaning of the name still eludes me, but finding this recipe in Meister Eberhard and both sections of Cod Pal Germ 551 further strengthens the case for a shared textual origin. <<R10>> Item wiltu machen ein essen in dem … Continue reading →

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May Cake from Meister Eberhard

Posted on 13 August 2022 by carlton_bach

Looking at the similarities in the structure and technical vocabulary, I think we can safely say the recipe collections of of Meister Eberhard, the Königsberg MS and Cod Pal Germ 551 share more than a common culinary tradition. Beyond that, … Continue reading →

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Liver Roasted in Caul, from Meister Eberhard

Posted on 12 August 2022 by carlton_bach

Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading →

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Stockfish Mus from Meister Eberhard

Posted on 11 August 2022 by carlton_bach

A short recipe that is notable mainly for being clearly parallel to one in Cod Pal Germ 551. The two texts clearly belong to the same tradition though, as we will see, Eberhard has more in common with the Kuchemaistrey … Continue reading →

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A Cherry Sauce from Meister Eberhard

Posted on 27 July 2022 by carlton_bach

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

Posted on 11 June 2022 by carlton_bach

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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