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Tag Archives: illusion food
Faux Capons and Venison
The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading
Fake Chitterlings
Just when I thought Staindl had nothing but sweet custards to offer, he comes up with a recipe like this. From the 1547 Kuenstlichs und nutzlichs Kochbuch: Sliced chitterlings (flecken) of eggs lxxix) Take as many eggs as you want, … Continue reading
Jelly Eggs in Lent
Here is another recipe from Balthasar Staindl, and it illustrates once more just how prolifically gadget-minded Renaissance cooks could be: xxiii) Item make eggs in Lent this way: Have a wooden mould made, or one of another material, that consists … Continue reading
A Chequerboard Jelly
Another short recipe from Staindl’s 1547 cookbook: Jellied Almond Paste xi) You make jellied almond paste thus: Take isinglass and boil it in water. Then take parsley, chop it very finely, and stir it into a third part of the … Continue reading
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Tagged 15th century, 16th century, Balthasar Staindl, illusion food, Königsberg MS, parallel
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Moulded Marzipan Chanterelles
A playful dish from Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch: Chanterelles made from Almonds x) Take ground almond as you grind it in a grinding bowl (reyb scherben) and mix it with sugar and rosewater so that it becomes quite … Continue reading
Live Birds in a Pie
Everyone knows the nursery rhyme and we all must have wondered if they really did that. It appears they did. This recipe from the Dorotheenkloster gives detailed instructions for making a pie that is both edible and will release live … Continue reading
Lacing Points in Aspic
Though today’s recipe looks quite odd, it is not, in fact, an April Fool‘s joke. Rather, it seems to be an example of robust creative culinary humour, an illustration of ‘playing with food’. 190 A galantine of deer(-skin) laces Take … Continue reading
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Tagged 15th century, Dorotheenkloster MS, illusion food, Meister Hans, parallel
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Another Drumstick Meatball Recipe
There are two recipes in the Dorotheenkloster MS that resemble of something I tried before: 184 A dish of chickens Take three chickens for a dish. Take their sheer (pretig) meat and chop it small. Season it with good spices … Continue reading
Raisin Marzipan Pears
A recipe with parallels elsewhere, and mislabeled in the Dorotheenkloster MS: 90 Of fried morels Take Italian raisins and pick them clean. Pound them in a mortar. Then take blanched (geschelt) almonds and pound them with it, and mix in … Continue reading
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Tagged 15th century, Dorotheenkloster MS, illusion food, Meister Hans, parallel
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Various Faux Cheeses
We have already seen a large number of different recipes for almond–based faux cheeses to be eaten on fast days. The Dorotheenkloster MS also has similar ones made from other ingredients: 65 A cheese of poppyseed Take poppyseed and make … Continue reading
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Tagged 15th century, Dorotheenkloster MS, illusion food, Lent
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