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Tag Archives: illusion food
Fake Hard-Boiled Eggs
From the Kuenstlichs und Fuertrefflichs Kochbuch, another recipe for fake eggs. 63 Hard-Boiled Eggs with Almonds Take blanched almond kernels, grind them small, and colour yellow as much as is required for the yolk. Take eggshells and pour out (thus… … Continue reading
Galantine with Live Fish from the Oeconomia
You know blackbirds in a pie, get ready for gudgeons in a jelly: To make a floating galantine (Gallart) (marginalia: To make galantine float) If you would make a floating galantine that is to float over the bowl, have an … Continue reading
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Tagged 16th century, illusion food, Oeconomia ruralis et domestica
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Another two recipes for Kroseier
This time they’re from Cgm 384 II: 67 Fritters of kroßayer To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, illusion food, Königsberg MS, parallel
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Fake Chopped Meat and Cracklings for Lent
Another two recipes from Cgm 384 II, these are illusion foods for meatless days. 58 A chopped dish (gehäckt) in Lent Make a gehäkt in Lent of chopped almonds. Colour part of them and leave the other part white, and … Continue reading
Almond Cheese from Cgm 384 II
A ubiquitous show dish in the German corpus: 57 Almond cheese (cziger) Take almonds and pound them very well and make a good milk with that. Pass them through with a little white bread (read wiss brottes for wins brottes) … Continue reading
Reassembled Chicken from Cgm 384 II
Another interesting piece of culinary sleight-of-hand. 51 Chickens put together (angeleten) For put-together chickens, take old hens and pick them apart lengthwise and cut off their meat (gebrätt), but see that the bones stay connected to each other. Chop the … Continue reading
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Tagged 15th century, Cgm 384, experiment, illusion food, kuchenmaistrey, Mittelniederdeutsches Kochbuch, parallel
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Fish Loaf Recipes from Cgm 384
There is an interesting, but rather crowded recipe in the collection that described how to turn fish – nothing less than the noble pike, too – into moulded show dishes: 33 Roast Pike Take pike or other large fish, remove … Continue reading
Deep-fried cherries from the Inntalkochbuch
Another recipe that proved popular for a long time and recurs in many iterations for centuries. <<55>> Pachen weichsel Fried tart cherries Make a batter with 4 eggs in water, season it with spices in hot fat (misplaced here?) and … Continue reading
An Almond Hedgehog from the Inntalkochbuch
You know that song? Anyway, ‘hedgehogs’ were a popular thing in medieval culinary display, very likely because they look cute, but are basic and thus not difficult to produce even for non-artistic cooks. The Inntalkochbuch presents a fairly pedestrian recipe … Continue reading
Lenten fried eggs from the Inntalkochbuch
Another piece of illusion food <<11>> Aier smalcz in der vassten Fried eggs during Lent Take blanched almonds, grind them up and pass it thick through a cloth with water. Boil in a pan like a mus so that it … Continue reading
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Tagged 15th century, illusion food, Inntalkochbuch, Lent, Teutsche Speißkammer
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