Tag Archives: fruit

Frogs according to Rumpolt

Posted on 26 February 2023 by carlton_bach

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 →

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Apple drink from the Oeconomia

Posted on 19 January 2022 by carlton_bach

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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Medicinal bramble wine from the Kuchenmaistrey

Posted on 5 January 2022 by carlton_bach

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 →

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Fruit leather from the Oeconomia

Posted on 4 January 2022 by carlton_bach

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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Pear syrup from the Oeconomia

Posted on 3 January 2022 by carlton_bach

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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Experiments in Sausage Making III: Renaissance Liver Sausage

Posted on 23 November 2021 by carlton_bach

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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Cherry porridge from the Kuchenmaistrey

Posted on 10 November 2021 by carlton_bach

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 →

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