-
Recent Posts
Recent Comments
- carlton_bach on Garlic and Horseradish Sauces
- Karin on Garlic and Horseradish Sauces
- carlton_bach on Rosehip Electuary
- Karin Strippel (Claricia de la Mere) on Rosehip Electuary
- Hendra Wijaya on Pumpkin Pie Trial
Archives
- February 2025
- January 2025
- December 2024
- November 2024
- October 2024
- September 2024
- August 2024
- July 2024
- June 2024
- May 2024
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
Categories
Meta
Tag Archives: Innsbrucker Rezeptbuch
Baked Millet Porridge
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
Shaggy Mus – Milk Pasta
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
A Pike Galantine Recipe from the Innsbruck MS
This recipe is very interesting, not least because of its parallels, and because it suggests my interpretation actually was correct. They ate fish jam. 40 If you would make a good galantine (galrad) of a pike, boil the pike and … Continue reading
Posted in Uncategorised
Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel
Leave a comment
Onion Puree from the Innsbruck MS
Today’s recipe is from the fifteenth century again, and it is quite interesting: 33 If you would make an onion puree (zwifel müez), boil the onions and chop them small etc. 34 If you would make an onion puree (zwifel … Continue reading
Nut Porridge from the Innsbruck MS
Just a brief recipe today, from the current translation project: 16 If you would make a puree of nuts, let the nuts boil in a pan until their skins come off. Then pound them and pass them through with semel … Continue reading
Posted in Uncategorised
Tagged 15th century, Innsbruck MS, Innsbrucker Rezeptbuch, Meister Eberhard, parallel
Leave a comment
Dried Pear Puree from the Innsbruck MS
Another short recipe, I’m tired onight. This one is interesting because of how widespread it is: 15 If you would make a puree of dried pears (klotzenpirn), wash them in warm water, cut off the stalks and the cores, and … Continue reading
Posted in Uncategorised
Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel, preservation
Leave a comment
Apple and Pear Purees from the Innsbruck MS
A brief recipe today, it’s been a long day: 13 If you would make a roasted (gepratenes) apple puree, brown (pren…ab) the apples in fat and chop them, spice them, add honey, and then prepare it in a pan so … Continue reading
Fruit Purees from the Innsbruck MS
Continuing the entries from the Innsbrucker Rezeptbuch (Cod. Vind. 5486), today’s collection is a series of fruit puree recipes. Again, they are nothing special, but their grouping shows the systematic approach of the whole text: 7 If you would make … Continue reading
Posted in Uncategorised
Tagged 15th century, Innsbruck MS, Innsbrucker Rezeptbuch, kuchenmaistrey, parallel
Leave a comment
Hard Custards from the Innsbrucker Rezeptbuch
Today, I am starting a new source for translated recipes: The Innsbrucker Rezeptbuch (Cod. Vind. 5486). The medical issues are not letting up (fortunately, I am healthy now, but not everyone in my family is), so I ask your forbearance … Continue reading