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Tag Archives: Inntalkochbuch
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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A Possible Choux Pastry Recipe
This is an interesting recipe, but unfortunately not a conclusive one. The term pranntem taig is suggestive – in modern German, Brandteig or Brandmasse is the term for choux pastry. The description could fit – flour mixed with hot liquid, … Continue reading
Fish Jelly from the Inntalkochbuch
Galantines – basically savoury jellies encasing meat or fish – are commonly found in the medieval German recipe corpus. Some recipes stand out as odd, and it is often not quite clear whether the word sulcz – cognate of modern … Continue reading
Pepper Sauce for Fish from the Inntalkochbuch
I’ll be taking off the long weekend, but have this fruity spicy fish sauce recipe for Friday. <<43>> Ein gar guten pfeffer zu vischen A very good pepper sauce for fish Take soft raisins and a blackened toasted bread slice, … Continue reading
Almond Cheese from the Inntalkochbuch
Another standard recipe with many parallels. <<42>> Ein chäs von mandel A cheese of almond(s) Boil almond milk in a small pan with spiced wine until it curdles – the wine must be sweet – and pour it onto a … Continue reading