Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

Almond Milk and a Trick

From the Kuenstlich und Fuertrefflichs Kochbuch again: 9 Almond Milk Item take almond kernels and blanch them in boiling water. Pound them small in a mortar and pour on a little rosewater so that they can be pounded. When they … Continue reading

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Stuffed Breadrolls with Birds and Raisins

From the Kuenstlichs und Fuertrefflichs Kochbuch again: 19 Filled Semmel Loaves (Gefuelt Semmel) Take a white Semmel loaf, slice off a thin lid on the top and hollow out the crumb. Then take little birds that go on skewers (Spiesvoegelein), … 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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Pear Electuary Porridge

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 16 Electuary of Pears (Regel piern Latwerge) Item take a grated Semmel loaf and fry it in fat. Grind the electuary in wine so that it turns thin and add it to … Continue reading

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May Dish for Lent

Another recipe from the Kuenstlichs und Furetrefflichs Kochbuch: 8 A different May spoon dish (Mayen müß) Item rice, boil that in milk that is thick or take almond milk if it is nicely blue. Blanch almonds, and take as much … Continue reading

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Rice Recipes from the Kuenstlichs und Fuertrefflichs Kochbuch

It has several recipes involving rice at the start: 4 To cook rice Take thick milk and let it boil. Pick over (klaube) the rice cleanly, and when it has been cleaned (erklaubt), put it into a bowl. Pour boiling … Continue reading

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May Dish from the Kuenstlichs und Fürtrefflichs Kochbuch

A different take on the theme of ‘May dish’: 5 A May Spoon Dish (Mayen muß) First, take eight eggs, break them into a pot and beat them well with a spoon until they become nicely clean/clear (fein lauter). Then … Continue reading

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