Tag Archives: Innsbruck MS

Dagged Fritters

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

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”

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

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

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

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

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

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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Elderflower Pasta from the Innsbruck MS

Another very seasonal recipe from the Innsbruck MS that I just missed being able to replicate because a colleague fell ill and I had to cover: 128 If you would make a chopped elderflower porridge, boil the elderflowers in good … Continue reading

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Using the Fiddly Bits of Chickens

Another few recipes from the Innsbruck MS that illustrate nicely how elevated cuisine did not mean you limited yourself to the finest pieces. A good cook was expected to use every piece of the chicken. 129 If you would serve … Continue reading

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