-
Recent Posts
Recent Comments
- Red currants | Siglindesarts's Blog on Battering and Frying Everything – de Rontzier
- MaryAnne Bues Bartlett on Hard custard from the Inntalkochbuch
- Kristin Page on Lung fritters from the Königsberg MS
- Mare Fulber, Mare Fulber-Atleo on Rice fritters from Cod Pal Germ 551
- Mare Fulber, Mare Fulber-Atleo on Rice fritters from Cod Pal Germ 551
Archives
Categories
Meta
Tag Archives: fruit
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
Posted in Uncategorised
Tagged 16th century, beverage, fruit, Oeconomia ruralis et domestica
Leave a comment
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
Posted in Uncategorised
Tagged 16th century, fruit, Oeconomia ruralis et domestica, preservation
Leave a comment
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
Posted in Uncategorised
Tagged 16th century, fruit, Oeconomia ruralis et domestica, preservation
Leave a comment
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
Posted in Uncategorised
Tagged 15th century, 16th century, Balthasar Staindl, experiment, fruit, Meister Hans, Sabina Welser, sausage
Leave a comment
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