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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
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel
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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
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Tagged 15th century, Innsbruck MS, Innsbrucker Rezeptbuch, Meister Eberhard, parallel
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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
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel, preservation
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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
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Tagged 15th century, Innsbruck MS, Innsbrucker Rezeptbuch, kuchenmaistrey, parallel
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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