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Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch
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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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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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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Raised Galantine of Turkey
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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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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Another Choux Fritter
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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Milk Fritters
I’m in the process of preparing for an online teaching event and thus busier than usual, so again I will be limiting you to a short recipe from the Kuenstlichs und Fuertreffliche Kochbuch: 67 To make Milk Fritters (Milchküchlein) Take … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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Round Gingerbread Fritters
Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for today: Sugary, crunchy, spicy fritters. 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander (durchschlag) but (aber) let it … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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Almond Milk Tartlets
Another one from the Kuenstlichs und Fuertrefflichs Kochbuch: 58 To make small pastries (Bastecklein) Take blanched almond kernels. Pound them and grind them as finely as you can. Make milk with them that is to be thick, so take all … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch
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Sausages for Salad
A quick recipe today, because I am feeling tired and can’t manage the more extensive post I had been hoping for. From the Kuenstlichs und Fuertrefflichs Kochbuch: 57 To make Italian (Welsche) sausages Take many pounds of meat with no … Continue reading