Tag Archives: Inntalkochbuch

“Lamp” Choux Fritters

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

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

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

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

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

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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Crawfish in Crawfish Sauce from Cgm 384 II

Another crawfish dish with a spicy sauce. 12 Crawfish in Pepper Sauce (kreps pfeffer) Take crawfish, boil them and shell them so that their necks are bare and the shells come off. Then take raw crawfish, gut them up to … Continue reading

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Roasting heron with de Rontzier

After the previous two posts on the subject, I was gratified to find that de Rontzier has a brief, but interesting chapter on preparing heron. Of roast heron Heron has almost the flavour of fish 1 When it has been … Continue reading

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Deep-fried cherries from the Inntalkochbuch

Another recipe that proved popular for a long time and recurs in many iterations for centuries. <<55>> Pachen weichsel Fried tart cherries Make a batter with 4 eggs in water, season it with spices in hot fat (misplaced here?) and … Continue reading

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Proto-Backerbsen from the Inntalkochbuch

Today, a lovely recipe for a still-popular addition to soups. <<54>> Ein gmüs A side dish Make a batter with 3 eggs and pour (gews) the same batter through a strainer that has been heated in fat (into the pan). … Continue reading

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