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Tag Archives: Innsbruck MS
Filled Sheets of Eggs – A Complex Fritter
The third part of Sunday‘s experiments: 68 If you would make filled sheets of eggs, take eggs and beat the whites separately. Take a little fat into a pan, only enough to cover the bottom, and pour the eggs into … Continue reading
Fried Stars and Dagging
More of Sunday’s experiments. Recipes from the Innsbruck MS: 112 If you would make fried stars, prepare dough sheets as for hasen orlein and cut stars from them. Always put two on top of each other and fill them. That … Continue reading
Figuring out Straubenteig
I had the opportunity to cook historical recipes with friends today, and one of the things I wanted to try out was the filled sheets of eggs from the Innsbruck MS. 68 If you would make filled sheets of eggs, … Continue reading
Fried Star Pastries
My apologies, I am too exhausted for a proper post today. Here is a sweet little recipe from the Innsbruck MS: 112 If you would make fried stars, prepare dough sheets as for hasen orlein and cut stars from them. … Continue reading
A Very Nutmeg-y Cake Recipe
This short recipe from the Innsbruck MS is neither remarkable nor terribly enticing, but that is a seriously large amount of nutmeg. 103 If you would make a good fried dish (paches), take semel bread and egg yolks and also … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, parallel
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Chicken in a Glass
The Innsbruck MS also contains the following recipe: 101 If you would make a boiled chicken in a glass, pluck the chicken and take off its skin. Leave on the feet and the neck, and chop the rest of the … Continue reading
All About Peas, Part Two
Continuing the Innsbruck MS’s pea recipes: 93 If you would make peas in jelly (gesultz arbais), also prepare them in this manner and boil them in honey, that way they turn out thick. Then cut them into slices, lay them … Continue reading
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Tagged 15th century, Cod Pal Germ 551, illusion food, Innsbruck MS, Königsberg MS, parallel
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All About Peas, Part One
The Innsbruck MS has a lot of recipes for peas. 86 If you would prepare Bohemian (pehaymisch) peas, boil the peas in lye (kaltgüzz) and when they shed their skins, pour the lye and the peas into a small vessel … Continue reading
Faking Venison from Beef
Another recipe from the Innsbruck MS: 98 If you would make venison out of beef, take roastable (pratig) (meat) and chop it raw, add eggs, and shape long balls the size of a piece of meat. Let them boil in … Continue reading
Food Colour Recipes from the Innsbruck MS
I don’t have much time to write this weekends, so here are two recipes for food colour – blue and white – that can stand without much commentary: 141 If you would prepare coloured foods, be it purees or fritters, … Continue reading