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Tag Archives: kuchenmaistrey
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
Fried filled apples from the Königsberg MS
This is as clear as a parallel gets. Not only does Cod Pal Germ 551 belong to the same South German tradition as the Königsberg MS, but it shares recipes verbatim. [[4]] Willtu machenn gehalwirtt Oppffell: If you want to … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, kuchenmaistrey, parallel
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Another way of pickling birds
Interesting technique for taking out meat from under a butter seal To preserve roasted birds (marginalia: to preserve roasted birds) Take good sour vinegar according to how sour you wish to have it (you may adulterate (fälschen) it with a … Continue reading
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Tagged 15th century, 16th century, kuchenmaistrey, Oeconomia ruralis et domestica, parallel, preservation
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Blood sauce for venison from Ggm 349
It was very popular at the time. A pepper sauce for venison Item, take the blood (fürhess) of a lamb or chickens and crumbs of white bread (semlein) and put it on the fire so that it boils. Then pass … Continue reading
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Tagged 15th century, blood, kuchenmaistrey, Munich Cgm 349, parallel
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Medicinal wine in times of plague, from the Kuchenmaistrey
5. xix. Item wormwood wine is good for disease (vnlust) when you drink it or mix it with other wine or makeit into a sauce with nut kernels and fine bread soaked in wine to which wormwood was added, well … Continue reading