Tag Archives: experiment

Testing the Cheese Toast Recipe from 1559

This weekend, I had the pleasure of visiting good friends to go to the Normans exhibition in Mannheim, and in the evening I used the opportunity to turn them into test eaters for two of my recipes. The first was … Continue reading

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A Late Antique Feast

Today, I finally have a little time to write about one of the things that kept me so busy I could not post daily recipes this month. It is a bit of a war story, so if you would rather … Continue reading

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Memories of a Plague Year

This came across my social media feed again a few days ago. Back in the days when we were limited to meetings of just two households, no conferences, reenactments, markets or feasts happening. That was when I began translating a … Continue reading

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Side Dishes for the Goose Roast

Of course, a roast does not stand on its own. We had other things with the goose, and all from fifteenth-century sources. First of all, garlic honey sauce from Cgm 384: 23 Galantine (galray) for a goose A garlic galantine … Continue reading

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A Fifteenth-Century Goose Roast

Yesterday, I had the opportunity to meet with a few good friends and try out some of the recipes from Cgm 384 and other fifteenth-century sources I translated. At the core of it was a goose, and excellent (and not … Continue reading

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Buccaneer Cooking and Fun News

This Saturday, I got together with friends to try out some recipes, and this meeting had a histpry. When I had just found a publisher for my Landsknecht Cookbook, a friend in the SCA joked the only step down in … Continue reading

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Fritters (maybe) in Sauce from Cgm 384 II

Here is the recipe I referred to the day before yesterday: 65 Fritters (bachen) in a sauce (or bowl? Jussel) For fritters in a Jussel (sauce), take grated cheese and flour, break eggs into it, and season it well. Knead … Continue reading

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Reassembled Chicken from Cgm 384 II

Another interesting piece of culinary sleight-of-hand. 51 Chickens put together (angeleten) For put-together chickens, take old hens and pick them apart lengthwise and cut off their meat (gebr├Ątt), but see that the bones stay connected to each other. Chop the … Continue reading

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Experimental Recipe Session – Hits and Misses

There is no new translation today, no recipe texts. I spent much of the day trying out recipes in preparation for a cooking gig: This December, I will be preparing a meal for a reenactors’ gathering near Kaiserslautern based on … Continue reading

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Onion Sauce for Lords and Commoners

I cooked rabbit in a spicy onion sauce to accompany the chickpea pancakes. The original recipe is from the Tractatus de Preparandi … Omnia Cibaria. 11) This is the way to prepare rabbits and hares as well as kids and … Continue reading

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