Tag Archives: Dorotheenkloster MS

Bent Fritters and a Scribal Error

Posted on 8 April 2025 by carlton_bach

The Dorotheenkloster MS includes a version of a very popular recipe for cheese fritters, with a twist: 214 For crooked fritters Grate good cheese and take half as much flour, and break eggs into it so it can be rolled … Continue reading →

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

Remedying Greasy Aspic

Posted on 6 April 2025 by carlton_bach

Aspics were becoming very popular in the fifteenth century. Here is a way of dealing with one that turned out greasy: 197 A galantine (sulz) of chickens Take galantine of chickens. Take young chickens and boil them in vinegar. You … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Lacing Points in Aspic

Posted on 3 April 2025 by carlton_bach

Though today’s recipe looks quite odd, it is not, in fact, an April Fool‘s joke. Rather, it seems to be an example of robust creative culinary humour, an illustration of ‘playing with food’. 190 A galantine of deer(-skin) laces Take … Continue reading →

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

Fake Headcheese for Lent

Posted on 28 March 2025 by carlton_bach

With regret, I will have to reduce the frequency of my postings here for the time being. Life, work, lectures and unfinished manuscripts are making demands on my time I cannot ignore. I will still try to be up here … Continue reading →

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

Figs in Jelly – A Parallel

Posted on 26 March 2025 by carlton_bach

The Dorotheenkloster MS contains this very attractive recipe: 191 A galantine of figs Take a pound (talentum) of figs, wash them nicely, and let them boil up once. Leave on the stalks, and set them into a bowl so the … Continue reading →

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

Another Drumstick Meatball Recipe

Posted on 25 March 2025 by carlton_bach

There are two recipes in the Dorotheenkloster MS that resemble of something I tried before: 184 A dish of chickens Take three chickens for a dish. Take their sheer (pretig) meat and chop it small. Season it with good spices … Continue reading →

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

Raisin Galantine

Posted on 23 March 2025 by carlton_bach

The recipe for today is for a luxurious, showy dish: 192 A galantine of raisins Take a pound (talentum) or raisins, wash them nicely, grind them small, and have ready isinglass that is boiled with wine. Take as much of … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Medieval Meat McNuggets

Posted on 20 March 2025 by carlton_bach

I admit this is rather a far-reaching interpretation, but it is hard to call them ‘dumplings’. 177 Of small dumplings (read knodlein for krodlein) Take boiled meat, chop eggs, take flour, and the best herbs you have. Mix (temperir) it … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Garlic Sauce for Chicken

Posted on 13 March 2025 by carlton_bach

This sauce from the Dorotheenkloster MS looks very good indeed. 183 A sauce (condiment) with roast chickens Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment

Spices with Game

Posted on 12 March 2025 by carlton_bach

Today, I only have a brief note from the Dorotheenkloster MS, but an interesting one. Again, not really a recipe, but serving instructions: 173 Note what kind of game should have spices added to the pot or not You must … Continue reading →

Posted in Uncategorised | Tagged , | Leave a comment