Tag Archives: Königsberg MS

All About Peas, Part Two

Continuing the Innsbruck MS’s pea recipes: 93 If you would make peas in jelly (gesultz arbais), also prepare them in this manner and boil them in honey, that way they turn out thick. Then cut them into slices, lay them … Continue reading

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A Pike Galantine Recipe from the Innsbruck MS

This recipe is very interesting, not least because of its parallels, and because it suggests my interpretation actually was correct. They ate fish jam. 40 If you would make a good galantine (galrad) of a pike, boil the pike and … Continue reading

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Dried Pear Puree from the Innsbruck MS

Another short recipe, I’m tired onight. This one is interesting because of how widespread it is: 15 If you would make a puree of dried pears (klotzenpirn), wash them in warm water, cut off the stalks and the cores, and … Continue reading

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Fake Hard-Boiled Eggs

From the Kuenstlichs und Fuertrefflichs Kochbuch, another recipe for fake eggs. 63 Hard-Boiled Eggs with Almonds Take blanched almond kernels, grind them small, and colour yellow as much as is required for the yolk. Take eggshells and pour out (thus… … Continue reading

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Three Recipes for Sick People

From the Kuenstlich und Fuertrefflichs Kochbuch: 23 Frying Kuechlein for Sick People Take a quarter of a hen that is boiled, the ‘crumb’ (prosem – i.e. the meat?) of it, cut it small. Take plums, remove the stones, and also … Continue reading

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Another two recipes for Kroseier

This time they’re from Cgm 384 II: 67 Fritters of kroßayer To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in … Continue reading

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Sauce for Beef from Cgm 384 (and everywhere else)

As we return to Cgm 384, this is one recipe we find in almost every recipe collection: 35 Sauce (Seltz) for a Loin Roast (lentpraten) Take the loin roast of a calf and roast it. Take rye bread and vinegar … Continue reading

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Liver in a Caul from Cgm 384 II

A quick recipe today because it’s been a busy day: 32 Roasted Goat Liver Take the liver of a billy goat (aines bockes leber) and chop it small while it is raw. Chop eggs and white bread with it, wrap … Continue reading

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May Cake from Meister Eberhard

Looking at the similarities in the structure and technical vocabulary, I think we can safely say the recipe collections of of Meister Eberhard, the Königsberg MS and Cod Pal Germ 551 share more than a common culinary tradition. Beyond that, … Continue reading

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Liver Roasted in Caul, from Meister Eberhard

Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading

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