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Tag Archives: Inntalkochbuch
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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Tagged 15th century, Cgm 384, Inntalkochbuch, kuchenmaistrey, parallel
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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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Tagged 15th century, 16th century, Franz de Rontzier, Inntalkochbuch, parallel
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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
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
Boiled fritters from the Inntalkochbuch
Another gemüs recipe today, a complex side dish that I have yet to experiment with. <<53>> Ein gemüs A side dish Make a batter with 6 eggs and fry it like strauben (a kind of leavened fritter). Chop it up … Continue reading
Hard custard from the Inntalkochbuch
We are back at simple translations, and looking at my schedule we likely will be at that level for a fair while. I do not foresee any cooking experiments for a few weeks, I’m afraid. This one is for a … Continue reading
Rainworms made of Peas
Another pea dish from the Inntalkochbuch. This one is easy, intuitive, and delicious. <<51>> Regen würm von arbaiss Earthworms from peas Item: boiled in lye, remove their skins and boil them until they are done. Pass them through a sieve … Continue reading
Roast Pease Pudding from the Inntalkochbuch
Another iteration of a familiar (and challenging) commonplace dish. <<50>> Gepraten arbaiss Roasted peas Prepare a lye (chaltguss) and boil the peas in that, remove the skins and then boil them until they are done. Pound them in a mortar, … Continue reading
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Tagged 15th century, Cod Pal Germ 551, experiment, Inntalkochbuch, Meister Hans, parallel
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An Odd Roast from the Inntalkochbuch
The title notwithstanding, this is clearly nothing like roasted butter. I suppose it may be designed to mimic the appearance of such a dish. And it is certainly odd. <<49>> Ein gepratner putter Roasted butter Take (recipe, Lat. ‘receive’) a … Continue reading
A Sweet Mörserkuchen from the Inntalkochbuch
The recipe is a fairly trivial variation on ‘mortar cake‘, but it has exact quantities! <<48>> Aber ein pachens Another fried dish Take 24 eggs, a quarter pound (virdumb, read virdung) of raisins, and a small white bread loaf (semel) … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Inntalkochbuch, Königsberg MS, parallel
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