Tag Archives: Dorotheenkloster MS

Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … Continue reading →

Posted in Uncategorised | Tagged , , , , , , , , , , | Leave a comment

Fruit Sauces for Fish

Posted on 13 August 2025 by carlton_bach

Continuing Balthasar Staindl‘s chapter on fish recipes, here are two more recipes, one using the newly fashionable lemon: To prepare the back (Grad) of a Danube salmon or another large fish with sauce cv) Take good wine, half sweet, or … Continue reading →

Posted in Uncategorised | Tagged , , , , , | Leave a comment

Vinegar-Pickled Cooked Fish

Posted on 22 July 2025 by carlton_bach

I already posted this recipe once before, but never really talked about it, and it is fascinating. Fish pickled in vinegar marinades is still a popular food in northern Europe, one German variety even bearing the name of the Iron … Continue reading →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Faux Capons and Venison

Posted on 13 July 2025 by carlton_bach

The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading →

Posted in Uncategorised | Tagged , , , , , , , , | Leave a comment

Making Mead

Posted on 26 June 2025 by carlton_bach

While I try to find the time to finish new material, enjoy some excerpts from the Dorotheenkloster MS about making mead. Unfortunately, neither is a complete recipe. 266 Of green mead Take honey of young bees (?von jungen pein), with … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Chopped Porridge – A Milk Pasta

Posted on 18 June 2025 by carlton_bach

Another short recipe from Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make a chopped porridge (koch) lxiiii) Make a dough with eggs, roll it out with force, and chop it small. You must always dust it with a little … Continue reading →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Jelly Eggs in Lent

Posted on 23 May 2025 by carlton_bach

Here is another recipe from Balthasar Staindl, and it illustrates once more just how prolifically gadget-minded Renaissance cooks could be: xxiii) Item make eggs in Lent this way: Have a wooden mould made, or one of another material, that consists … Continue reading →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Striped Almond Milk Jelly

Posted on 15 May 2025 by carlton_bach

I will likely be away over the weekend and may not have time to post any recipes, so for today, have a longer one from the 1547 Künstlichs und Nutzlichs Kochbuch. Balthasar Staindl plays with food in a grand tradition: … Continue reading →

Posted in Uncategorised | Tagged , , , , , , , | Leave a comment

Parboiling Meat in Summer

Posted on 8 May 2025 by carlton_bach

My apologies for the long silence. I had planned to post a new recipe Sunday, but was laid low by a nasty GI infection that made it hard to write anything, least of all anything about food. Today, I’ll be … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

A Stuffed Bustard Neck

Posted on 29 April 2025 by carlton_bach

Another short but interesting recipe from the Dorotheenkloster MS: 243 Of a bustard’s neck Fill the neck of a bustard or another bird this way: Take pork, hard-boiled eggs, sage, and herbs (kraut). Chop all of it together, fill the … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment