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Tag Archives: Lent
Egg Loaf Roast from the Innsbruck MS
Another fake meat dish, this one made from eggs: 52 If you would make a roast of eggs, beat the eggs in a bowl, season them, salt them, and pour them into a bag. Let them boil in that so … Continue reading
Almond cheeses from the Innsbruck MS
I am very glad to say that I can type again (though carefully) and thus will resume my semi-regular recipe postings. For today, a few short and mildly confusing ones for illusion food: 44 If you would make a curd … Continue reading
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Tagged 15th century, illusion food, Innsbruck MS, Lent, parallel
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Rumpolt on cooking Plateissen
I will be quite busy the coming week and do not expect to be posting much, so here is a set of recipes from Rumpolt to keep you busy. They are for the dried flatfish that were known and widely … Continue reading
Fake Hard-Boiled Eggs
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
May Dish for Lent
Another recipe from the Kuenstlichs und Furetrefflichs Kochbuch: 8 A different May spoon dish (Mayen müß) Item rice, boil that in milk that is thick or take almond milk if it is nicely blue. Blanch almonds, and take as much … Continue reading
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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, Lent
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Fake Chopped Meat and Cracklings for Lent
Another two recipes from Cgm 384 II, these are illusion foods for meatless days. 58 A chopped dish (gehäckt) in Lent Make a gehäkt in Lent of chopped almonds. Colour part of them and leave the other part white, and … Continue reading
Fish Loaf Recipes from Cgm 384
There is an interesting, but rather crowded recipe in the collection that described how to turn fish – nothing less than the noble pike, too – into moulded show dishes: 33 Roast Pike Take pike or other large fish, remove … Continue reading
A Pancake Dish from Cgm 384 II
An interesting recipe. 13 A Pepper Sauce Dish Fry a pancake/sheet (plat) in a pan and cut it into cubes (wuirfellt). And prepare a black pepper sauce of bread, flour, and fish broth, and let the fried (das gebachen) boil … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Cgm 384, Cod Pal Germ 551, Lent
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Stockfish from Meister Eberhard
An interesting recipe with an eye to technique. <<R23>> Wiltu einen gutten stockfisch machenn. If you want to make good stockfish. Let it boil as long as veal and let it boil down at a simmer (auff halben wogk). Pour … Continue reading
Stockfish Mus from Meister Eberhard
A short recipe that is notable mainly for being clearly parallel to one in Cod Pal Germ 551. The two texts clearly belong to the same tradition though, as we will see, Eberhard has more in common with the Kuchemaistrey … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Lent, Meister Eberhard, parallel
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