Tag Archives: Dorotheenkloster MS

Feasts and Nuisances: Feeding the Revolution XVI

Posted on 26 March 2026 by carlton_bach

The city of Braunschweig was an important place in late medieval Germany: A trading hub, a member of the Hansa, independent of its dukes from 1430 onwards, and supporting a web of local alliances. In the early 1440s, it was … Continue reading →

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Feeding the Revolution: Bean Porridge and Saxon Law

Posted on 11 February 2026 by carlton_bach

Castles hold a special place in our imagination of the Middle Ages, but at the time, having one in the vicinity was not always good news. The people of Saxony learned in the 1060s that armed imperial retainers ensconced behind … Continue reading →

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Another Sourdough Recipe – Gayßlitz of Oats

Posted on 29 January 2026 by carlton_bach

Staindl’s cookbook includes another recipe using sourdough starter, and I’m baffled. To prepare Gayßlitz cclxix) Have oats milled, but they must not be milled too finely. Then take sourdough (urhab) and soak it as though to make bread, (the quantity) … Continue reading →

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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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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