Tag Archives: Innsbruck MS

Another May Cake

Posted on 16 May 2023 by carlton_bach

An interesting recipe I found in the Innsbruck MS: 57 If you would make a May Cake (mauschen chuechen), take five eggs or seven and beat them well, and add three full spoons of milk. Heat a mortar and heat … Continue reading →

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Egg Loaf Roast from the Innsbruck MS

Posted on 14 May 2023 by carlton_bach

Another fake meat dish, this one made from eggs: 52 If you would make a roast of eggs, beat the eggs in a bowl, season them, salt them, and pour them into a bag. Let them boil in that so … Continue reading →

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Filled Fish from the Innsbruck MS

Posted on 11 May 2023 by carlton_bach

I have always argued gefilte fish were more geographically than religiously specific, and here we go: 50 If you would make a filled fish (gefulten visch), detach the skin starting from the tail and take out the flesh, and boil … Continue reading →

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An Odd Recipe from the Innsbruck MS

Posted on 10 May 2023 by carlton_bach

It is for pasteten, but what these are is quite unclear: 49 If you would make a pastry (pasteten), make a dough of eggs as though you wanted to make hare’s ears (hasenorel, a type of fritter). Then roast that … Continue reading →

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Roe Deer Head from the Innsbruck MS

Posted on 9 May 2023 by carlton_bach

A short but complex recipe today, again from the Innsbruck MS: 48 If you would prepare a dish from the head of a roe deer, boil it so that meat falls off it and chop that. Prepare chopped meat with … Continue reading →

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Almond cheeses from the Innsbruck MS

Posted on 5 May 2023 by carlton_bach

I am very glad to say that I can type again (though carefully) and thus will resume my semi-regular recipe postings. For today, a few short and mildly confusing ones for illusion food: 44 If you would make a curd … Continue reading →

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Brawn from the Innsbruck MS

Posted on 28 April 2023 by carlton_bach

The Innsbruck MS also includes a recipe for pressed pig’s head, and again, it involves gelbwurtz: 43 If you would make a pressed pig’s head, singe the head clean and boil it so that the meat falls off it. And … Continue reading →

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Another Antler Recipe

Posted on 27 April 2023 by carlton_bach

I am still pressed for time, so no big writeup today. But I found this in the Innsbruck MS and it ties right back into another rabbit hole I fell down a while ago: 42 If you would make a … Continue reading →

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Baked Millet Porridge

Posted on 24 April 2023 by carlton_bach

Just a brief recipe today. Baked millet porridge from the Innsbruck MS: 19 If you would make a good porridge of millet (prein), boil the millet in a pan with milk and salt it lightly. Then pass it through with … Continue reading →

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Shaggy Mus – Milk Pasta

Posted on 23 April 2023 by carlton_bach

Today’s recipe from the Innsbruck MS is part of an interesting tradition, and it illustrates why names mean relatively little when you are researching German recipes: 25 If you would make a shaggy Mus (zottet müez), make sheets of dough … Continue reading →

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