Tag Archives: Innsbruck MS

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

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Another “Knitwork” Fritter

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'(?)

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

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

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

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

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

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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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

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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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