Tag Archives: Lent

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 →

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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 →

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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 →

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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 →

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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 →

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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 →

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Pickled Crawfish

Posted on 9 January 2025 by carlton_bach

Just a brief recipe today, but potentially delicious: 47 Of crawfish tails Take crawfish and boil them, and shell the tails. When they are boiled, lay them in a pot and put in vinegar and spices. This is quite brief, … Continue reading →

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Fladen in Lent (I think)

Posted on 8 January 2025 by carlton_bach

I am not really sure what to make of this recipe, but I suspect it’s meant to mimic meat fladen 45 Of dishes in Lent Take almonds, chop them small, and colour half of them with saffron. Lay them aside … Continue reading →

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A Different Almond Cheese

Posted on 7 January 2025 by carlton_bach

This stands in marked contrast to the previous recipe. From the Dorotheenkloster MS: 34 If you want to prepare almond curd cheese (mändel ziger) Make milk from one pound (talentum) of almonds. You must pass it through so it stays … Continue reading →

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More Almond Cheese

Posted on 6 January 2025 by carlton_bach

Almond cheese is faux cheese produced with almond milk using a variety of thickening processes. There are many surviving recipes. The Dorotheenkloster proposes a kind of jelly. It is a nearly identical parallel of a recipe in the Innsbruck MS. … Continue reading →

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