Tag Archives: Inntalkochbuch

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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All About Peas, Part One

Posted on 29 May 2023 by carlton_bach

The Innsbruck MS has a lot of recipes for peas. 86 If you would prepare Bohemian (pehaymisch) peas, boil the peas in lye (kaltgüzz) and when they shed their skins, pour the lye and the peas into a small vessel … 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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“Lamp” Choux Fritters

Posted on 5 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like half a schmaltz. Let it boil, … Continue reading →

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Piped Fritters

Posted on 29 December 2022 by carlton_bach

Predictably, again from the Kuenstlichs und Fuertrefflichs Kochbuch. 44 Piped Fritters (Spruetzen Kuechlein) Item take half a seidlein of blue (plae) milk into a pan and let it boil. When it is boiling, add flour so that it turns thick. … Continue reading →

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Side Dishes for the Goose Roast

Posted on 20 November 2022 by carlton_bach

Of course, a roast does not stand on its own. We had other things with the goose, and all from fifteenth-century sources. First of all, garlic honey sauce from Cgm 384: 23 Galantine (galray) for a goose A garlic galantine … Continue reading →

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Bent Fritters from Cgm 384 II

Posted on 31 October 2022 by carlton_bach

Another recipe for cheese fritters, these are ‘bent as horseshoes’ and served dry and crunchy. 63 Bent fritters (krapfen) For bent fritters like horseshoes, you shall grate good cheese and take half as much flour and break eggs into it … Continue reading →

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Fritters (maybe) in Sauce from Cgm 384 II

Posted on 30 October 2022 by carlton_bach

Here is the recipe I referred to the day before yesterday: 65 Fritters (bachen) in a sauce (or bowl? Jussel) For fritters in a Jussel (sauce), take grated cheese and flour, break eggs into it, and season it well. Knead … Continue reading →

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Boiling Fritters in Cgm 384 II

Posted on 14 October 2022 by carlton_bach

These recipes belong in a tradition of first making fritters, then cooking them to a mush. It is an odd idea to us, but seems to have been quite popular back then: 36 Spoon Dish (Muoß) Fried (Gebrauten) muoß: Take … Continue reading →

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