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Tag Archives: Innsbruck MS
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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Tagged 15th century, 16th century, Anna Wecker, experiment, Innsbruck MS, Marx Rumpolt, Sabina Welser
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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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Tagged 15th century, Buoch von Guoter Spise, Innsbruck MS, Mondseer Kochbuch, parallel
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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
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
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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Tagged 15th century, Cgm 384, Innsbruck MS, Meister Hans, parallel
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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
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
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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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, kuchenmaistrey, parallel
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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
Garlic and Horseradish Sauces
We are back with the Innsbruck MS, and these are some interesting sauce recipes that should add zest to many a boring dish: 117 If you would make a sauce from nuts, take nuts and semel bread and hard-boiled eggs, … Continue reading