Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

Another Liver in a Caul

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

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

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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Fritters from the Tegernsee List

Again a longer hiatus, but here is another interesting part of the Tegernsee list. We cannot reconstruct the dishes here because the majority of ingredients do not seem to have come from managed stores, but the variety of fritters served … Continue reading

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Cooking Rice

Time is in very limited supply, but I would like to point out an interesting parallel. This recipe from the Mondseer Kochbuch (and its parallels) provides an illustration of the way rice was prepared: 164 To prepare rice well Of … Continue reading

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Rice in Almond Milk Again

Another long day, another short recipe from the Mondseer Kochbuch: 69 To prepare rice well boiled Take rice and pick it over well, wash it nicely, and lay it in a pot. Do not salt it too much, and boil … Continue reading

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Experiment: Peasant Dumplings

The fourth post in our peasant food experiment, and the one that got away, as it were: Peasant Dumplings from the Kuenstlichs und Fuertrefflichs Kochbuch of 1559. 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions … Continue reading

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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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