Tag Archives: Franz de Rontzier

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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Snail and Frog Sausage

Posted on 24 February 2023 by carlton_bach

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 →

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Frog Recipes from de Rontzier

Posted on 23 February 2023 by carlton_bach

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 →

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Snail Recipes from de Rontzier

Posted on 17 February 2023 by carlton_bach

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 →

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Tortoise Recipes in de Rontzier

Posted on 16 February 2023 by carlton_bach

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 →

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“Brown Cloth” from de Rontzier

Posted on 14 February 2023 by carlton_bach

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 →

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