Tag Archives: Lent

Jelly Eggs in Lent

Posted on 23 May 2025 by carlton_bach

Here is another recipe from Balthasar Staindl, and it illustrates once more just how prolifically gadget-minded Renaissance cooks could be: xxiii) Item make eggs in Lent this way: Have a wooden mould made, or one of another material, that consists … Continue reading →

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Fake Headcheese for Lent

Posted on 28 March 2025 by carlton_bach

With regret, I will have to reduce the frequency of my postings here for the time being. Life, work, lectures and unfinished manuscripts are making demands on my time I cannot ignore. I will still try to be up here … Continue reading →

Posted in Uncategorised | Tagged , , , , | Leave a comment

Another Fish Roe Dough Experiment

Posted on 18 March 2025 by carlton_bach

Life is still keeping me on my toes, so here is another old experiment of mine. Back in lockdown, when I was able to get fresh herring roe, I tried out both the fritters and a pastry dough based on … Continue reading →

Posted in Uncategorised | Tagged , , , | Leave a comment

Fish Roe Fritters – An Old Experiment

Posted on 16 March 2025 by carlton_bach

Life is limiting my ability to produce new translations, so I’ll fall back on sharing some old experiments I made during pandemic lockdown for now. This is an interesting recipe using fish roe from the Mittelniederdeutsches Kochbuch: Item if you … Continue reading →

Posted in Uncategorised | Tagged , , , | Leave a comment

Cooking Porpoise

Posted on 7 March 2025 by carlton_bach

Another entry in the Dorotheenkloster MS, not exactly a recipe: 186 (no title) You can make good dishes from a porpoise (merswein). They make good roasts, quite like other pigs do. You also make sausage and also good venison of … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Fish Roe Pancakes in Roux Sauce

Posted on 12 February 2025 by carlton_bach

Back to the Dorotheenkloster MS, and this is not exactly what we expect to find in the fifteenth century: 125 A gmüs of fish Take fish roe, but not barbel roe, pound them in a mortar and fry a wide … Continue reading →

Posted in Uncategorised | Tagged , , , , | Leave a comment

Mashed Beans

Posted on 21 January 2025 by carlton_bach

Apologies for the few and brief posts, I am working on a project I hope to finish this week. Today, two recipes for beans from the Dorotheenkloster MS. 69 Mashed beans (prein von pon) Take the beans and make them … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Various Faux Cheeses

Posted on 19 January 2025 by carlton_bach

We have already seen a large number of different recipes for almond–based faux cheeses to be eaten on fast days. The Dorotheenkloster MS also has similar ones made from other ingredients: 65 A cheese of poppyseed Take poppyseed and make … Continue reading →

Posted in Uncategorised | Tagged , , , | Leave a comment

Elderflower Porridge Without Milk

Posted on 17 January 2025 by carlton_bach

Apologies for missing out on two days, I was preparing a lecture on latwerge next weekend. For today, this little recipe in the Dorotheenkloster MS caught my attention: 63 Of an elderflower müs in Lent Take elderflowers and let them … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Eggs in Lent

Posted on 13 January 2025 by carlton_bach

We have looked at faux eggs for Lent before. The Dorotheenkloster MS has a series of recipes for these things. 49 Of all kinds of eggs in Lent Take two pounds (libra) of almonds and pound them small. Grind them … Continue reading →

Posted in Uncategorised | Tagged , , , , , | Leave a comment