Tag Archives: kuchenmaistrey

Elderflower Pasta from the Innsbruck MS

Posted on 20 June 2023 by carlton_bach

Another very seasonal recipe from the Innsbruck MS that I just missed being able to replicate because a colleague fell ill and I had to cover: 128 If you would make a chopped elderflower porridge, boil the elderflowers in good … Continue reading →

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All About Peas, Part One

Posted on 29 May 2023 by carlton_bach

The Innsbruck MS has a lot of recipes for peas. 86 If you would prepare Bohemian (pehaymisch) peas, boil the peas in lye (kaltgüzz) and when they shed their skins, pour the lye and the peas into a small vessel … Continue reading →

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A Filled Meat Loaf Roast

Posted on 18 May 2023 by carlton_bach

The Innsbruck MS can get very playful at times: 64 If you wish to make a hollow roast (holpraten) of meat, chop the meat small and break eggs into it. Salt it and season it and add a little flour. … Continue reading →

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Poultry Krapfen from the Kuchenmaistrey

Posted on 16 April 2023 by carlton_bach

Another recipe from the experiments we had last Friday. This one is definitely in no way peasant food, but it was occasioned by availability. I had the giblets and neck of a duck in the freezer, and we were making … Continue reading →

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Fruit Purees from the Innsbruck MS

Posted on 4 April 2023 by carlton_bach

Continuing the entries from the Innsbrucker Rezeptbuch (Cod. Vind. 5486), today’s collection is a series of fruit puree recipes. Again, they are nothing special, but their grouping shows the systematic approach of the whole text: 7 If you would make … Continue reading →

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Experiment: Wafer Fritters

Posted on 28 February 2023 by carlton_bach

Another recipe I experimented with Saturday, this one is from the Kuchenmaistrey of c. 1490: 1. lvi. Item fritters of wafers (oblaten) make thus: Take figs and raisins, boil them, and chop them small. Season it with spices and saffron, … 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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Two Scented Sauces for Poultry

Posted on 3 December 2022 by carlton_bach

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 →

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Three Recipes for Sauce and Serving Bread

Posted on 26 November 2022 by carlton_bach

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 →

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Reassembled Chicken from Cgm 384 II

Posted on 23 October 2022 by carlton_bach

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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