Tag Archives: Königsberg MS

A Pike Galantine Recipe from the Innsbruck MS

Posted on 22 April 2023 by carlton_bach

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

Posted on 6 April 2023 by carlton_bach

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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Fake Hard-Boiled Eggs

Posted on 12 January 2023 by carlton_bach

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 →

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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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