Tag Archives: Franz de Rontzier

“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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Galantine (Jelly) Recipes from de Rontzier

Posted on 1 February 2023 by carlton_bach

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 →

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Turkey Leftover Dishes from de Rontzier

Posted on 23 January 2023 by carlton_bach

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 →

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Turkey Roasts from de Rontzier

Posted on 22 January 2023 by carlton_bach

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 →

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Eierkuchen after de Rontzier

Posted on 29 August 2022 by carlton_bach

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 →

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Chicken Offal by de Rontzier – Renaissance Party I

Posted on 28 August 2022 by carlton_bach

This Sunday, I had a few friends visit me in my new apartment to chat and try out some recipes with me. One of these was from Franz de Rontzier whose cookbook preserves a large number of what he terms … Continue reading →

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Liver Roasted in Caul, from Meister Eberhard

Posted on 12 August 2022 by carlton_bach

Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading →

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Finishing de Rontzier’s Sausages

Posted on 26 July 2022 by carlton_bach

Again I must apologise for the long silence. My health has not been the best, and I had the opportunity to see the “Untergang des Römischen Reiches” exhibit in Trier, which took a lot of time and energy. Here, at … Continue reading →

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Pork Sausages from de Rontzier

Posted on 19 July 2022 by carlton_bach

We are almost done with the sausages in de Rontzier. These are the pork recipes: Sausages of domestic pig or wild boar 1 You chop pork and roe deer venison, one as much as the other, with the intestinal fat … Continue reading →

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Veal Sausages from de Rontzier (Sausages VII)

Posted on 16 July 2022 by carlton_bach

Here we have recipes for liver sausage for the first time in the book – not exactly like modern ones, but interesting nonetheless. Veal sausages 1 Item you chop veal with bacon, almonds, ground cloves, wild cumin (? Haberkoehm) and … Continue reading →

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