Tag Archives: Königsberg MS

A Chequerboard Jelly

Posted on 13 May 2025 by carlton_bach

Another short recipe from Staindl’s 1547 cookbook: Jellied Almond Paste xi) You make jellied almond paste thus: Take isinglass and boil it in water. Then take parsley, chop it very finely, and stir it into a third part of the … Continue reading →

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Fake Headcheese for Lent

Posted on 28 March 2025 by carlton_bach

With regret, I will have to reduce the frequency of my postings here for the time being. Life, work, lectures and unfinished manuscripts are making demands on my time I cannot ignore. I will still try to be up here … Continue reading →

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Colourful Roast Chickens

Posted on 6 December 2024 by carlton_bach

Another series of recipes from the Dorotheenkloster MS for which we have no fewer than two sets of parallels. They clearly belong together: 4 Of a white roast chicken Strange (fremde) roast partridges also turn our good. A strange sauce … Continue reading →

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Eggs on a Skewer

Posted on 7 August 2024 by carlton_bach

Philippine Welser’s collection also has two recipes for a dish we find in other sources as well: Kroseier. 137 If you want to make kres ayr Take eggs, open them at the bottom end and pour out the yolk and … Continue reading →

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Another Liver in a Caul

Posted on 2 July 2024 by carlton_bach

Yes, Philippine Welser also has one: 121 To fry a goat liver Chop the liver thoroughly (?raych) and add a good part of bacon to it, and sage, onion, and parsley. Chop it all together and take a little caraway, … Continue reading →

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Lenten Dessert

Posted on 6 April 2024 by carlton_bach

We followed the fish feast on Good Friday with a dessert of illusion foods: Pastries, bratwurst sausages, and porridge topped with fried lardons. All of them fit for Lent. The pastries are easiest: You simply fill them with something other … Continue reading →

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A Breadcrumb Cake

Posted on 28 February 2024 by carlton_bach

I am back to shorter posts of individual recipes that can hopefully be more frequent again. Today: Something the recipe collection of Philippine Welser calls a tart (dortten): 41 If you want to make a tart of semel bread (semla) … Continue reading →

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Sour Sauces from the Mondseer Kochbuch

Posted on 17 September 2023 by carlton_bach

The manuscript contains several recipes for very similar sauces based on sour fruit and vegetable juices: 32 How to prepare a good special (seindre) sauce Take grapes and pound sour apples together, mix it with wine and press it out. … Continue reading →

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Mortar Chicken from the Mondseer Kochbuch

Posted on 31 August 2023 by carlton_bach

Another recipe from the Mondseer Kochbuch, one with plenty of parallels: 10 A roast chicken in a mortar Take a roast chicken and cut it up (zuo glide) small. Take white bread and prepare a thin egg batter. Pound saffron … Continue reading →

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All About Peas, Part Two

Posted on 30 May 2023 by carlton_bach

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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