Tag Archives: Königsberg MS

Three Recipes for Sick People

Posted on 4 December 2022 by carlton_bach

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 →

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Another two recipes for Kroseier

Posted on 3 November 2022 by carlton_bach

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 →

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Sauce for Beef from Cgm 384 (and everywhere else)

Posted on 13 October 2022 by carlton_bach

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 →

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Liver in a Caul from Cgm 384 II

Posted on 5 October 2022 by carlton_bach

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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May Cake from Meister Eberhard

Posted on 13 August 2022 by carlton_bach

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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Liver Roasted in Caul, from Meister Eberhard

Posted on 12 August 2022 by carlton_bach

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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A Sweet Mörserkuchen from the Inntalkochbuch

Posted on 9 June 2022 by carlton_bach

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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Antler recipes from the Inntalkochbuch

Posted on 27 April 2022 by carlton_bach

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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New Translation: The Königsberg MS is up

Posted on 22 April 2022 by carlton_bach

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 →

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Filled eggs from the Königsberg MS

Posted on 11 April 2022 by carlton_bach

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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