Tag Archives: Königsberg MS

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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