Tag Archives: Königsberg MS

Colourful Roast Chickens

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

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

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

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

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

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

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

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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