Tag Archives: Inntalkochbuch

Re-Shaped Chicken Legs

Posted on 14 October 2025 by carlton_bach

Here is another recipe from Staindl’s cookbook that goes back to a deep tradition: To make a chicken ‘put back on the bone’ (angelegts Huen) clxxi) Take a hen of a capon, either old or young, cut it apart, remove … Continue reading →

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More Fish Sausages

Posted on 22 August 2025 by carlton_bach

Following yesterday’s recipe for fish sausage in a gut casing, this is the other one from Balthasar Staindl’s 1547 cookbook. It goes with black sauce. To make white sausages another way cxvii) Chop the fish flesh small, take the crumb … Continue reading →

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Fish Sausages

Posted on 21 August 2025 by carlton_bach

Balthasar Staindl’s 1547 cookbook has two recipes for sausages made of fish. One is served in a yellow sauce, the other in a black one. This is the one that goes with yellow sauce: Dumplings and sausages of fish cxvi) … Continue reading →

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I’m back, and Black Sauce for Carp

Posted on 10 August 2025 by carlton_bach

Finally. It was an intense two weeks, much of the time spent travelling and meeting distant friends, taking my son to tech museums and historic railways, and generally doing summer holiday stuff. Tonight, I’m back. Not exactly rested, but happier … Continue reading →

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Jelly Eggs in Lent

Posted on 23 May 2025 by carlton_bach

Here is another recipe from Balthasar Staindl, and it illustrates once more just how prolifically gadget-minded Renaissance cooks could be: xxiii) Item make eggs in Lent this way: Have a wooden mould made, or one of another material, that consists … Continue reading →

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Bent Fritters and a Scribal Error

Posted on 8 April 2025 by carlton_bach

The Dorotheenkloster MS includes a version of a very popular recipe for cheese fritters, with a twist: 214 For crooked fritters Grate good cheese and take half as much flour, and break eggs into it so it can be rolled … Continue reading →

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Another Drumstick Meatball Recipe

Posted on 25 March 2025 by carlton_bach

There are two recipes in the Dorotheenkloster MS that resemble of something I tried before: 184 A dish of chickens Take three chickens for a dish. Take their sheer (pretig) meat and chop it small. Season it with good spices … Continue reading →

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Eggs in Lent

Posted on 13 January 2025 by carlton_bach

We have looked at faux eggs for Lent before. The Dorotheenkloster MS has a series of recipes for these things. 49 Of all kinds of eggs in Lent Take two pounds (libra) of almonds and pound them small. Grind them … Continue reading →

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Medieval Nose-to-Tail Cooking

Posted on 11 July 2023 by carlton_bach

I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading →

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A Collection of Hedgehogs

Posted on 30 June 2023 by carlton_bach

Many recipe collections feature a hedgehog-shaped confection. Meister Hans has a matching set of three: Recipe # 5 Ainen weissen Igel zue kochn To prepare a white hedgehog Item to prepare a white hedgehog. Take a pound of almonds and … Continue reading →

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