Tag Archives: Kuenstlichs und Fuertrefflichs Kochbuch

Testing the Cheese Toast Recipe from 1559

Posted on 15 January 2023 by carlton_bach

This weekend, I had the pleasure of visiting good friends to go to the Normans exhibition in Mannheim, and in the evening I used the opportunity to turn them into test eaters for two of my recipes. The first was … Continue reading →

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Fake Hard-Boiled Eggs

Posted on 12 January 2023 by carlton_bach

From the Kuenstlichs und Fuertrefflichs Kochbuch, another recipe for fake eggs. 63 Hard-Boiled Eggs with Almonds Take blanched almond kernels, grind them small, and colour yellow as much as is required for the yolk. Take eggshells and pour out (thus… … Continue reading →

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“Lamp” Choux Fritters

Posted on 5 January 2023 by carlton_bach

Another recipe 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 half a schmaltz. Let it boil, … Continue reading →

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Carnival Fritters

Posted on 4 January 2023 by carlton_bach

It is not often we find foods associated with a particular occasion. This recipe from the Kuenstlich und Fuertrefflichs Kochbuch is: 48 Carnival Fritters (Fasnacht Küchlein) Take good, twice-baked gingerbread (leckuchen), pound it small, and add Trysanet. Mix it well … Continue reading →

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Double-Cooked Fritters

Posted on 3 January 2023 by carlton_bach

Thanks to the great generosity of a wonderful friend, I now own a 1912 copy of Katharina Prato’s Süddeutsche Küche ans have already discovered some fascinating parallels in it. However, today being an eventful day, I will make do with … Continue reading →

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Almond Wafer Cookies

Posted on 1 January 2023 by carlton_bach

We continue with the Kuenstlichs und Fuertrefflichs Kochbuch: 46 Marcepan Cookies (Küchlein) Take half a vierdung of almonds and a vierdung of sugar. Blanch the almonds and pound them as small as possible, pour rosewater on them, and when they … Continue reading →

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Piped Fritters

Posted on 29 December 2022 by carlton_bach

Predictably, again from the Kuenstlichs und Fuertrefflichs Kochbuch. 44 Piped Fritters (Spruetzen Kuechlein) Item take half a seidlein of blue (plae) milk into a pan and let it boil. When it is boiling, add flour so that it turns thick. … Continue reading →

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‘Italian-Style’ Egg Pancakes

Posted on 28 December 2022 by carlton_bach

Another small recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 40 Pletzlein (Pancakes) as they are made in Italy, thin as the back of a knife Take eggs, beat them well for an egg pancake (ayerplatz), salt it, and take a … Continue reading →

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Fried Cheese Sandwiches

Posted on 27 December 2022 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 34 To Make Good Fledlein Take semel bread and cut it like for golden slices (tostes dorées, like French toast), and take grated cheese as though for frying kuechlein. Break eggs into … Continue reading →

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Sixteenth-Century Liver Skewers

Posted on 25 December 2022 by carlton_bach

Merry Christmas to all who celebrate. Just a quick recipe from the Kuenstlichs und Fuertrefflichs Kochbuch today: 38 Who Wants to Roast a Liver Take the liver and cut it into pieces as big as walnuts. Stick lardons (spick specklein) … Continue reading →

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