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Tag Archives: kuchenmaistrey
Crawfish in Crawfish Sauce from Cgm 384 II
Another crawfish dish with a spicy sauce. 12 Crawfish in Pepper Sauce (kreps pfeffer) Take crawfish, boil them and shell them so that their necks are bare and the shells come off. Then take raw crawfish, gut them up to … Continue reading
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Tagged 15th century, Cgm 384, Inntalkochbuch, kuchenmaistrey, parallel
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Filled Crawfish Shells from Cgm 384 II
Yes, there is more to this source than sauces. 11 Filled Crawfish Take large crawfish and take their shells off whole. Take out the innards (das ynder) and discard what is evil, and chop the rest on a clean board. … Continue reading
Pepper Sauces for Fish from Cgm 384 II
More sauces. The second one is interesting. 9 Black Pepper Sauce Also prepare a black pepper sauce that is thick as though for venison to serve with carp (karpffen) or bream (brachsne) or tench (schligen) or other fish. Also prepare … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, kuchenmaistrey, parallel
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Two Electuaries from Cgm 384 I
Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, kuchenmaistrey, parallel, preservation
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A Fish Cooked Three Ways from Meister Eberhard
Since a good chunk of Meister Eberhard is just a repeat of Cod Pal Germ 551, I will not post each and every parallel. You can find them when I post the entire text. They are, from here on out: … Continue reading
A Cherry Sauce from Meister Eberhard
New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading
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Tagged 15th century, Cod Pal Germ 551, kuchenmaistrey, Meister Eberhard, parallel, preservation
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The Landsknecht Cookbook Booksigning Feast II
To continue from yesterday’s post: Thanks to a most gracious hostess, I was able to hold a booksigning party to mark the launch of my Landsknecht Cookbook and prepare a Renaissance feast for the occasion. First off: Yes, the English … Continue reading
Fish sausages from the Inntalkochbuch
Another expensive illusion food for Lent. <<31>> Pratwürst von vischen Bratwurst sausages of fish Chop the pike finely and add good spices and use caraway in it. Place that on a skewer and roast it, and baste it with fat. … Continue reading
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Tagged 15th century, Inntalkochbuch, kuchenmaistrey, Lent, parallel
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Bone-in chicken meatballs
Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus … Continue reading
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Tagged 15th century, experiment, Inntalkochbuch, kuchenmaistrey, Mittelniederdeutsches Kochbuch, parallel
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Filled crawfish from the Kuchenmaistrey
Another of the experiments I did on 26th March. A friend found frozen crawfish at the supermarket and it was too good an opportunity to pass up. 1.xi Item make filled crawfish thus. Boil them in water and shell them … Continue reading