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Tag Archives: fruit
Frogs according to Rumpolt
We conclude our series of recipes for things that live in a swamp with Marx Rumpolt’s instructions for cooking frogs: There are five kinds of dishes to be made from frogs 1 Fried frogs, salt, pepper and flour them, and … Continue reading
Apple drink from the Oeconomia
Not exactly in season, but interesting. To make apple drink (Oepffeltranck) (marginalia: to make a drink of apples) Take apples that are neither too sour nor too sweet, peel them and press them out well. Place the pressed juice into … Continue reading
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Tagged 16th century, beverage, fruit, Oeconomia ruralis et domestica
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Medicinal bramble wine from the Kuchenmaistrey
One of the more attractive medicinal wines 5. xvii. If you would make a wine of brambles, take one Maß of thick honey (honig saym) and five Maß of bramble berries, mix it and stir it together well. Then add … Continue reading
Fruit leather from the Oeconomia
For children and servants… […] In Silesia, there are many small plums almost like sloes except that they grow on properly tall trees and taste almost like plums. They are tapered (keulicht). They call them Kriechel or Kriechen (today that … Continue reading
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Tagged 16th century, fruit, Oeconomia ruralis et domestica, preservation
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Pear syrup from the Oeconomia
The quest for historic sweeteners continues… Pear juice is made thus (marginalia: to make pear juice) Take juicy pears such as Speckbirn (lit: bacon pears) or Muscatellerpirn (muscatel pears) and other pears that have much juice. You must not peel … Continue reading
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Tagged 16th century, fruit, Oeconomia ruralis et domestica, preservation
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Experiments in Sausage Making III: Renaissance Liver Sausage
A first test based on two similar recipes, both from the mid-sixteenth century. The first is from our already familiar Sabina Welser: If you want to make good liver sausage Firstly, take a quarter of a sow’s liver, and a … Continue reading
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Tagged 15th century, 16th century, Balthasar Staindl, experiment, fruit, Meister Hans, Sabina Welser, sausage
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Cherry porridge from the Kuchenmaistrey
Commonplace dish, interesting technique 1. xxx. Item if you would make a good muß (soft dish – in this case a kind of porridge) of cherries, break off the stalks and pound them in a mortar with the kernels and … Continue reading