Tag Archives: Innsbruck MS

Elderflower Pasta from the Innsbruck MS

Posted on 20 June 2023 by carlton_bach

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

Posted on 18 June 2023 by carlton_bach

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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Garlic and Horseradish Sauces

Posted on 16 June 2023 by carlton_bach

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 →

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Another “Knitwork” Fritter

Posted on 13 June 2023 by carlton_bach

A recipe from the Innsbruck MS, and something interesting is going on here: 110 If you would make a string-shaped (gestriktz) fritter, make a thick strauben batter and take a small courtly serving dish (hoff schüssel), and make a hole … Continue reading →

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Frying ‘Chervil'(?)

Posted on 11 June 2023 by carlton_bach

My apologies for the series of very brief posts, I have been extremely busy. Again, from the Innsbruck MS: 107 If you would fry charbel (chervil?), prepare (dough) sheets like for hare’s ears (hasen orlein) and cut them apart in … Continue reading →

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Another Green Sauce

Posted on 11 June 2023 by carlton_bach

I have to be brief today: A recipe from the Innsbruck MS 113 If you would make a sauce, take parsley and sage and pfeffer chraut and chop all of that well. Catch dew with a white cloth, wash it … Continue reading →

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The Ancestry of Kuttelfleck

Posted on 9 June 2023 by carlton_bach

Another short recipe from the Innsbruck MS: 104 If you would fry tripe (wammppenflekh), boil them very well and prepare a strauben batter, dredge them in it and fry them. But you may also first fry (rosten) them in fat … Continue reading →

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Filled Sheets of Eggs – A Complex Fritter

Posted on 7 June 2023 by carlton_bach

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 →

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Fried Stars and Dagging

Posted on 6 June 2023 by carlton_bach

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 →

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Figuring out Straubenteig

Posted on 4 June 2023 by carlton_bach

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 →

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