Tag Archives: kuchenmaistrey

Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … Continue reading →

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More Fish Sausages

Posted on 22 August 2025 by carlton_bach

Following yesterday’s recipe for fish sausage in a gut casing, this is the other one from Balthasar Staindl’s 1547 cookbook. It goes with black sauce. To make white sausages another way cxvii) Chop the fish flesh small, take the crumb … Continue reading →

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Fish Sausages

Posted on 21 August 2025 by carlton_bach

Balthasar Staindl’s 1547 cookbook has two recipes for sausages made of fish. One is served in a yellow sauce, the other in a black one. This is the one that goes with yellow sauce: Dumplings and sausages of fish cxvi) … Continue reading →

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Vinegar-Pickled Cooked Fish

Posted on 22 July 2025 by carlton_bach

I already posted this recipe once before, but never really talked about it, and it is fascinating. Fish pickled in vinegar marinades is still a popular food in northern Europe, one German variety even bearing the name of the Iron … Continue reading →

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Another Drumstick Meatball Recipe

Posted on 25 March 2025 by carlton_bach

There are two recipes in the Dorotheenkloster MS that resemble of something I tried before: 184 A dish of chickens Take three chickens for a dish. Take their sheer (pretig) meat and chop it small. Season it with good spices … Continue reading →

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Pickled Crawfish

Posted on 9 January 2025 by carlton_bach

Just a brief recipe today, but potentially delicious: 47 Of crawfish tails Take crawfish and boil them, and shell the tails. When they are boiled, lay them in a pot and put in vinegar and spices. This is quite brief, … Continue reading →

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Another Fish Cooked Three Ways

Posted on 15 December 2024 by carlton_bach

Today’s recipe from the Dorotheenkloster MS has long antecedents and a close parallel. 14 Of a pike that is boiled in the middle and roasted at both ends Now take a white cloth that is one hand wide or wider … Continue reading →

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Fried Crawfish in Sauce

Posted on 24 October 2024 by carlton_bach

This is another crawfish recipe from Philippine Welser’s collection: 210 To make crawfish in a sauce Take crawfish and boil them plainly. Break off their claws and shell them. Leave front and hind part together and fry them in fat … Continue reading →

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Filled Crawfish

Posted on 22 October 2024 by carlton_bach

Here is another recipe from Philippine Welser’s collection with deep antecedents: 209 To make filled crawfish Take crawfish and boil them until they are done. Then take the claws and the tails, shell them, and chop them. Add small raisins … Continue reading →

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The Good Friday Fish Feast

Posted on 5 April 2024 by carlton_bach

A friend was able to source fresh trout for our gathering at the easter weekend, so I could finally try out some of my fish recipes on my unsuspecting fellow medievalists. The result was a Lenten spread that was both … Continue reading →

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