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Tag Archives: Franz de Rontzier
Multicoloured Jelly from de Rontzier
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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Tagged 16th century, Balthasar Staindl, Franz de Rontzier, parallel
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Snail and Frog Sausage
To continue the series of snail and frog recipes, we have a small section from de Rontzier about hiding them in various dishes to trick people into eating them. To make small dishes of snails and frogs 1 You chop … Continue reading
Frog Recipes from de Rontzier
Like snails, frog legs – cuisses de grenouille – are usually, and rarely flatteringly, associated with French cuisine. However, there are recipes in some German sources, too, closely associated with the previously posted recipes for tortoise and snail. Of frogs … Continue reading
Snail Recipes from de Rontzier
While eating tortoises was always uncommon in Germany, snails, though usually associated with French cuisine, have long been a staple in the Southwest. Again, both Rumpolt and de Rontzier provide a wealth of recipes, and there are also some from … Continue reading
Tortoise Recipes in de Rontzier
Following the tortoise recipes from Rumpolt, today’s quest for the roots of buccaneer cuisine takes me to de Rontzier. Sadly, this list of recipes shows only why Rumpolt’s work towers over his. Of Tortoises (Schildpatten) 1 You boil them in … Continue reading
“Brown Cloth” from de Rontzier
Towards the end of his chapter on jellies, Franz de Rontzier gives instructions that must have made complete sense to his contemporaries: If you would make Brauntuch (lit: brown cloth) that are used for jelly, pound black cherries in a … Continue reading
Galantine (Jelly) Recipes from de Rontzier
The Kunstbuch includes a long list of ‘cool jellies’ with instructions for making them. Of white, red and yellow cool jellies 1 You put into a new pot wine, water, two and a half times as much wine as water, … Continue reading
Turkey Leftover Dishes from de Rontzier
Part two of the turkey recipes from de Rontzier’s 1598 cookbook: Chopped Dishes (Gehackte Essen) of Turkeys etc. 1 You cut the meat into small pieces, fry it in butter and season it with wine vinegar, apples cut in cubes, … Continue reading
Turkey Roasts from de Rontzier
Continuing the loose series of posts concerning the impact of the Columbian exchange, today I present some more recipes for turkey, first roasted, from Franz de Rontzier: Roasts of Turkeys (Kalkunischen Huenern) If something should be kept of these (roasted) … Continue reading
Eierkuchen after de Rontzier
Another of the “small dishes” that are so interesting are what de Rontzier calls Eyerkuchen. In modern German, that word described a flat, flappy pancake, but what he is talking about looks more like a frittata or Spanish tortilla: Of … Continue reading