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Tag Archives: Königsberg MS
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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Tagged 15th century, Cgm 384, Cod Pal Germ 551, Königsberg MS, Meister Eberhard, parallel
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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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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Meister Eberhard, parallel
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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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Tagged 15th century, 16th century, Cod Pal Germ 551, Franz de Rontzier, Königsberg MS, Meister Eberhard, parallel
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A Sweet Mörserkuchen from the Inntalkochbuch
The recipe is a fairly trivial variation on ‘mortar cake‘, but it has exact quantities! <<48>> Aber ein pachens Another fried dish Take 24 eggs, a quarter pound (virdumb, read virdung) of raisins, and a small white bread loaf (semel) … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Inntalkochbuch, Königsberg MS, parallel
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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
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Tagged 15th century, blood, Inntalkochbuch, Königsberg MS, parallel
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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
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
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, parallel
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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
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
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, parallel
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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