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Tag Archives: kuchenmaistrey
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
Two Scented Sauces for Poultry
Again from the Kuenstlichs und Fuertrefflichs Kochbuch: 21 How you shall cook partridges Item roast the birds, and when they are roasted, cut them apart in the middle and place them in a bowl. Cover them so they do not … Continue reading
Three Recipes for Sauce and Serving Bread
These are from the Kuenstlichs und Fuertrefflichs Kochbuch, and they are interesting. 12 To Make a Lebersultz Take half a square of Leipzig gingerbread (Leckuchen) and cut it small into a glazed pot that holds 3 Maß. Pour a little … Continue reading
Reassembled Chicken from Cgm 384 II
Another interesting piece of culinary sleight-of-hand. 51 Chickens put together (angeleten) For put-together chickens, take old hens and pick them apart lengthwise and cut off their meat (gebrätt), but see that the bones stay connected to each other. Chop the … Continue reading
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Tagged 15th century, Cgm 384, experiment, illusion food, kuchenmaistrey, Mittelniederdeutsches Kochbuch, parallel
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Scrambled Eggs Returned to their Shells
This is an interesting recipe from Cgm 384 II explaining a few common techniques for cooking fancy dishes: 34 A Dish of Eggs (ayer essen) A dish of eggs: Take 20 eggs and boil them in water so that the … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, kuchenmaistrey, parallel
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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