Tag Archives: Kölner Kochbuchnotizen

Meat pastry from the Cologne notes

Posted on 14 February 2022 by carlton_bach

Hot water shortcrust – and another mystery ingredient. To make a pastry First to make the coffin (hauiß), take warm water and butter and 2 eggs and flour. Mix this first with the flour and then gradually add more until … Continue reading →

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Boiling chicken from the Cologne notes

Posted on 13 February 2022 by carlton_bach

This looks like a continuation of yesterday’s recipe though it is separated from it by another. Item to cook a chicken in its own broth, you add mace (behscaten blomen) and a little butter. Item a chicken that is boiled … Continue reading →

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Chicken with a mystery ingredient – from the Cologne notes

Posted on 12 February 2022 by carlton_bach

I still don’t know what ‘villich’ is, but I will post it now. Item to make a yellow pepper sauce (to go) over a chicken. You shall boil the chicken till it is done, in a short broth with a … Continue reading →

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Spiced Partridge, from the Cologne notes

Posted on 6 February 2022 by carlton_bach

Cloves for larding… what decadence Item take a partridge and pluck it dry (druich) and place it in the coals and then take out its gullet and stick the breast with cloves. Fill it with mace (beshatten bloemen) and butter … Continue reading →

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Sauce for salmon from some handwritten notes

Posted on 4 February 2022 by carlton_bach

literally. Someone scribbled recipes into a book on good writing. Vber eyn salm eynen peffer machen To make a pepper sauce (to go) over a salmon Item take wine and water and white bread and butter and cook that together, … Continue reading →

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