Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

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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Experiment: Zucker Krepffle

Posted on 27 February 2023 by carlton_bach

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’

Posted on 12 February 2023 by carlton_bach

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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Rose (and Flower) Sugar

Posted on 10 February 2023 by carlton_bach

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

Posted on 9 February 2023 by carlton_bach

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 →

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Peach Salad

Posted on 5 February 2023 by carlton_bach

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

Posted on 3 February 2023 by carlton_bach

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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