Tag Archives: Innsbruck MS

Faux Venison from Beef

Posted on 11 November 2024 by carlton_bach

Another fake venison recipe from Philippine Welser’s collection: 232 If you want to make venison of beef Take beef and chop it small. Take wine, and catch the blood of a calf, and add it. Then set it over coals … Continue reading →

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Ragged Mus, a Milk Pasta

Posted on 6 September 2024 by carlton_bach

Today, it’s another short recipe from the collection of Philippine Welser, but a very interesting one: 162 If you want to make a ragged Mus (hader muß) Take an egg or 2 for 8 portions (barschonen). Prepare a fine dough … Continue reading →

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Dagged Fritters

Posted on 23 June 2024 by carlton_bach

Another short recipe from Philippine Welser – I’m interpreting quite freely here, but I think it makes sense. 114 To make a pretty fringe (gefresch) around a tart Prepare a dough as though for hares’ ears (hasen nerla) and it … Continue reading →

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A Renaissance Pie Workshop

Posted on 13 November 2023 by carlton_bach

There have not been any new recipes since Thursday, but there is a good reason for that. This weekend, despite feeling somewhat under the weather, I was able to teach a hands-on workshop in my medieval club. The topic was … Continue reading →

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Faking “Roast Milk”

Posted on 27 September 2023 by carlton_bach

I don’t think my time situation will improve in the coming weeks, so there will be fewer and shorter recipe posts here, I’m afraid. This is from the Mondseer Kochbuch again. 43 How you can roast milk on a spit … Continue reading →

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Eating Well in Surprising Places

Posted on 29 July 2023 by carlton_bach

It fits rather neatly that as I return from my holiday to Southern Germany, fellow food history blogger Siglindesarts wrote a post about dumplings. These are a thoroughly interesting class of food, and they appear quite frequently in the German … Continue reading →

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Berry Sauces

Posted on 13 July 2023 by carlton_bach

The final revised Kuchenmaistrey is out the door and I have time for just a short recipe before the holidays begin. Returning to the Innsbruck MS for a bit of local flavour: 121 If you would prepare a brown sauce, … Continue reading →

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Almond Cheese from Meister Hans

Posted on 29 June 2023 by carlton_bach

Another recipe for almond ‘cheese’, this one is made with isinglass: Recipe #3 wiltu habn ain mandel käeß den mach also If you would have an almond cheese, make it thus Item, if you would have an almond cheese, you … Continue reading →

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Innsbruck MS Translation Complete

Posted on 25 June 2023 by carlton_bach

It gives me great pleasure to announce that my translation of the Innsbruck recipe collection is now complete and the entire file of 161 recipes can be downloaded from this site. That should also go some way towards explaining the … Continue reading →

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Italian Influence in the Innsbruck MS

Posted on 21 June 2023 by carlton_bach

Two recipes that show their origin: 146 If you would prepare a tart (durden), take chard and salt and parsley and cut it up small all together. Wash it in fresh water, grate cheese into it, and add fat and … Continue reading →

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