Tag Archives: kuchenmaistrey

A Filled Meat Loaf Roast

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

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

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

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

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

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

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

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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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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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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