Tag Archives: kuchenmaistrey

Scrambled Eggs Returned to their Shells

Posted on 8 October 2022 by carlton_bach

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

Posted on 24 September 2022 by carlton_bach

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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Filled Crawfish Shells from Cgm 384 II

Posted on 23 September 2022 by carlton_bach

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 →

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Pepper Sauces for Fish from Cgm 384 II

Posted on 22 September 2022 by carlton_bach

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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Two Electuaries from Cgm 384 I

Posted on 13 September 2022 by carlton_bach

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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A Fish Cooked Three Ways from Meister Eberhard

Posted on 16 August 2022 by carlton_bach

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 →

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A Cherry Sauce from Meister Eberhard

Posted on 27 July 2022 by carlton_bach

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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The Landsknecht Cookbook Booksigning Feast II

Posted on 22 June 2022 by carlton_bach

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 →

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Fish sausages from the Inntalkochbuch

Posted on 21 May 2022 by carlton_bach

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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Bone-in chicken meatballs

Posted on 5 May 2022 by carlton_bach

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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