Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

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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Egg Fritters

Posted on 2 February 2023 by carlton_bach

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”

Posted on 31 January 2023 by carlton_bach

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 →

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Instructions for Boiling Fish

Posted on 30 January 2023 by carlton_bach

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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Raised Galantine of Turkey

Posted on 29 January 2023 by carlton_bach

I am done with the translation and two online classes on culinary history and just stumbled over this gem from de Rontzier: Raised (auffgehobenen) galantine of turkey 1 Item you leave a turkey whole and cool it in water (after … Continue reading →

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Another Choux Fritter

Posted on 28 January 2023 by carlton_bach

Apologies for being very busy, I am leaving you another short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today. These may be the ‘bruete kuechlein’ referenced yesterday’s recipe. 61 Briere küchlein Take water, add fat, not much, and salt it … Continue reading →

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