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Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch
Experiment: Liechtfesser
Another of the experiments made this Saturday: Liechtfesser from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like … Continue reading
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Experiment: Zucker Krepffle
The second in the series of experiments made on Saturday: the Zucker Krepffle from the Kuenstlichs und Fuertrefflichs Kochbuch: 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander … Continue reading
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Sweet Egg ‘Müßkochen’
I am in South Germany for a really great culinary experience, so with a day of travel ahead, here is a short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 76 To Cook a Spoon Dish (Ein Müßkochen) Take thick milk … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel
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Rose (and Flower) Sugar
I expect to be back at my computer late tonight, if at all. Thus, here is an early and short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 80 To Prepare Rose Sugar or other Sugar Take three Lot of sugar … Continue reading
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Two Trisanet Recipes
The Kuenstlichs und Fuertrefflichs Kochbuch frequently instructs us to season dishes with a spice mixture called Trisanet. Towards the end of the book, we find two recipes for it: 78 A Trisanet Take half a pound of sugar, one Lot … Continue reading
Peach Salad
I spent some quality time with my son and helped a good friend’s daughter with history homework, so now I am short of time. Therefore, here is just a short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch (imitation NOT recommended): … Continue reading
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Chicked Stewed in Wine
Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch, and an interesting parallel: 69 Steamed Chickens Roast the chickens until they are done, as is proper. Then put them into a pot in one piece and pour in Malvasier (malmsey wine) … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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Egg Fritters
I encountered real heroism today, and I am still a bit shaken by it. It’s also been a long workday, so today it’s a short fritter recipe rather than the complex jelly I had planned. From the Kuenstlichs und Fuertrefflich … Continue reading
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“Peasant Dumplings”
Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions with it, but not too much. Chop it well together, but not too small. Melt (brenne) a good piece … Continue reading
Instructions for Boiling Fish
From the Kuenstlichs und Fuertrefflichs Kochbuch again: 73 To Boil Fresh Lampreys Take them and scald them in warm water. Then cut off their heads but do not cut off the tails. If you scald them well, you can draw … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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