Tag Archives: Franz de Rontzier

Pork Roast served Northern Renaissance Style

Posted on 7 July 2026 by carlton_bach

Continuing the list of roast recipes from Franz de Rontzier begun yesterday, here is the section on pork. Note the author makes no distinction between domestic pig and wild boar. The two were much more similar then than they are … Continue reading →

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Serving Roast Beef Northern Renaissance Style

Posted on 6 July 2026 by carlton_bach

Roasting is generally something that historic recipe sources assume as a given; You take a piece of meat, stick it on a spit, and put it by the fire. Everybody who has ever tried it knows that there is a … Continue reading →

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Roasting Whole Oxen

Posted on 30 June 2026 by carlton_bach

There are few stereotypes about medieval food as persistent as the ‘roast beast’, and like most good stereotypes, it has a bit of truth to it. Being able to serve up an entire roast boar or ox displayed wealth and … Continue reading →

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Watch Out, Guard! – Feeding the Revolution XXVIII

Posted on 28 June 2026 by carlton_bach

Among the mercenary units that kings could hire in northwestern Europe, the ‘Black Guard’ was top tier. Landsknecht soldiers in their impressive finery, they had fearsome reputation for terrorising the countryside and their legendary battlecry was “Waar di, buur! De … Continue reading →

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Feeding the Revolution: Pamphlets and Pancakes

Posted on 16 February 2026 by carlton_bach

Today, Emden is mostly a tourist destination; A pretty, oldfashioned town in a remote corner of the country. If most people have heard anything about the region of East Frisia that surrounds it, it is most likely the Ostfriesenwitze – … Continue reading →

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A Renaissance Grillparty

Posted on 27 July 2025 by carlton_bach

At long last, here is another post. I was quite busy, first with my son unexpectedly winning a local athletic contest to become festival ‘king’ of his class, then with a trip to South Germany to meet good friends and … Continue reading →

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Battering and Frying Quinces

Posted on 5 June 2025 by carlton_bach

We have already amply demonstrated that Renaissance German cooks were very fond of dipping things in batter and frying them. The apple slices that we passed over yesterday seem to have been the most popular kind, and various versions occur … Continue reading →

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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 →

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Salt Smoked Meat

Posted on 12 November 2024 by carlton_bach

Another short recipe from Philippine Welser’s collection tonight. 234 How to make good salted (diges) meat that turns red Item whoever wants to make salted (diges) meat so it turns nicely red and tastes good, whether it is ox tongues … Continue reading →

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Multicoloured Jelly from de Rontzier

Posted on 9 March 2023 by carlton_bach

I am finally back (the trip was awesome) and will be bringing you more recipes. Tonight’s is an addition to the jelly recipes from de Rontzier that I thought deserved a post of its own: 20 Item if you would … Continue reading →

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