Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

Lebkuchen Marzipan Pastries

Posted on 23 January 2026 by carlton_bach

This may be the most decadent cookie I have yet come across, and I really want to try it one day. Last November, I posted two lebkuchen recipes from Balthasar Staindl. He also includes one piece of instruction what else … Continue reading →

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Sugar-Preserved Quinces

Posted on 24 September 2025 by carlton_bach

I had a very bad few days, but going out, feeling the sun, meeting dragonflies and exploring our local public fruit trees made me feel much better. I was able to pick some beautifully fuzzy quinces and started looking for … Continue reading →

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Fruit Sauces for Fish

Posted on 13 August 2025 by carlton_bach

Continuing Balthasar Staindl‘s chapter on fish recipes, here are two more recipes, one using the newly fashionable lemon: To prepare the back (Grad) of a Danube salmon or another large fish with sauce cv) Take good wine, half sweet, or … Continue reading →

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Jelly Eggs in Lent

Posted on 23 May 2025 by carlton_bach

Here is another recipe from Balthasar Staindl, and it illustrates once more just how prolifically gadget-minded Renaissance cooks could be: xxiii) Item make eggs in Lent this way: Have a wooden mould made, or one of another material, that consists … Continue reading →

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Possibly Semmelknödel

Posted on 9 February 2025 by carlton_bach

Here’s a tantalising opportunity to interpret on very thin ice. The Dorotheenkloster MS includes a brief recipe for – something: 113 A plain (slechtz) dish Take good broth, saffron, sage, and vinegar that is moderately sour and let it boil … Continue reading →

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Eggs in Lent

Posted on 13 January 2025 by carlton_bach

We have looked at faux eggs for Lent before. The Dorotheenkloster MS has a series of recipes for these things. 49 Of all kinds of eggs in Lent Take two pounds (libra) of almonds and pound them small. Grind them … Continue reading →

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Twice-Baked Gingerbread

Posted on 6 November 2024 by carlton_bach

I will have to reduce the frequency of my posting for the foreseeable future because there is a book manuscript that finally needs finishing and I have far too little time in my workdays now. I will continue working on … Continue reading →

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Another Liver in a Caul

Posted on 2 July 2024 by carlton_bach

Yes, Philippine Welser also has one: 121 To fry a goat liver Chop the liver thoroughly (?raych) and add a good part of bacon to it, and sage, onion, and parsley. Chop it all together and take a little caraway, … Continue reading →

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Bag Pudding Fritters

Posted on 19 June 2024 by carlton_bach

Two brief recipes from Philippine Welser’s collection, and I beg your forgbearance with all the gaps. I have once again been distracted by a fascinating source and had to finish a manuscript. Sadly, it does not look like my time … Continue reading →

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Piped Fritters

Posted on 20 May 2024 by carlton_bach

We are finally getting into the next section of Philippine Welser’s recipe collection. After tarts and pastries, here come the fritters: 90 Here follow the fritters If you want to make fritters with a syringe (spritzen baches) Take milk in … Continue reading →

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