Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

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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Fritters from the Tegernsee List

Posted on 15 January 2024 by carlton_bach

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

Posted on 11 January 2024 by carlton_bach

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

Posted on 11 October 2023 by carlton_bach

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

Posted on 12 April 2023 by carlton_bach

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

Posted on 1 March 2023 by carlton_bach

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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