Tag Archives: Königsberg MS

Antler recipes from the Inntalkochbuch

If you find one recipe for something you are convinced can’t possibly be edible, you doubt your interpretation. Once you meet the second and third, though, it is time to reassess your estimate of edibility. These are from the Inntalkochbuch: … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment

New Translation: The Königsberg MS is up

I have finally found the time to clean up the document and add the complete translation of the Königsberg Manuscript to my page. It dates to the late 15th century and has many parallels with Cod Pal Germ 551, to … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Filled eggs from the Königsberg MS

Another parallel… [[32]] Wilthu machenn grofl Eyer: If you wish to make large eggs (kroßeyer) Boil the egg yolks soft, cut a hole at the tip of each egg in the shape of a slice and pour out the yolk. … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Honey mustard cabbage from the Königsberg MS

This recipe is far more basic than the one from Cod Pal Germ 551, but honey mustard dressing on leafy greens appears frequently in German medieval recipes. [[31]] Wilthu machenn eynngemacht Crautt: If you want to make pickled cabbage Boil … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Two more sauces from the Königsberg MS

Both have parallels in Cod Pal Germ 551, again [[28]] Wilthu machenn eynne gutte Salsen: If you want to make a good sauce Take chives (Asschlauch) and grind them with salt, mix them with wine or vinegar and press out … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Two sauces from the Königsberg MS

After yesterday’s seasonal entertainment, we return to actually historical recipes [[24a]] Die guette Salcz: A good sauce Grind garlic with salt – the heads should be peeled well – and mix 6 egg yolks without the whites and a little … Continue reading

Posted in Uncategorised | Tagged , | Leave a comment

Fish pastry from the Königsberg MS

Unexciting recipe with interesting aspects to its probable transmission. [[19]] Eym gudt Bastede: A good pastry Take fish, scale them and skin them and when they have boiled (wan er her walldt), chop them up fine. Chop parsley and sage … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment

Fake brawn from the Königsberg MS

Presskopf, made without meat, another ingenious Lenten trick. [[23]] Wilthu geprest Sweinflkoppff machenn: If you wish to make pressed pig’s head Take carp, tench, and barbels, scale them well, cut them up small and place them in a pot. Add … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Mortar cake from the Königsberg MS

Another day, another parallel [[20]] Wylthu machen gudtt Morsserkuchenn: If you want to make a good mortar cake Cut white bread into dice, break eggs into pieces and put the bread into it. Cut nutmeg and mace into it and … Continue reading

Posted in Uncategorised | Tagged , , , | Leave a comment

Lenten bratwurst from the Königsberg MS

Another dish from the rich tradition of Lenten illusion foods – mock bratwurst sausage. [[22]] Wilthu Prottwirst inn der Fastenn machenn: If you want to make bratwurst sausages during Lent Take good figs and blanch them, and grind them up, … Continue reading

Posted in Uncategorised | Tagged , , | Leave a comment