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Tag Archives: Lent
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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Pepper Sauce for Fish from the Inntalkochbuch
I’ll be taking off the long weekend, but have this fruity spicy fish sauce recipe for Friday. <<43>> Ein gar guten pfeffer zu vischen A very good pepper sauce for fish Take soft raisins and a blackened toasted bread slice, … Continue reading
Almond Cheese from the Inntalkochbuch
Another standard recipe with many parallels. <<42>> Ein chäs von mandel A cheese of almond(s) Boil almond milk in a small pan with spiced wine until it curdles – the wine must be sweet – and pour it onto a … Continue reading
Fake Lenten Roast from the Inntalkochbuch
Here is another example of Lenten foods designed to imitate meat. This dish uses egg, so it is not applicable under conditions of strict fasting. <<36>> Ein gespikchter praten von vischen A larded roast of fish Scale the fish and … Continue reading
Fish sausages from the Inntalkochbuch
Another expensive illusion food for Lent. <<31>> Pratwürst von vischen Bratwurst sausages of fish Chop the pike finely and add good spices and use caraway in it. Place that on a skewer and roast it, and baste it with fat. … Continue reading
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Tagged 15th century, Inntalkochbuch, kuchenmaistrey, Lent, parallel
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Lenten fried eggs from the Inntalkochbuch
Another piece of illusion food <<11>> Aier smalcz in der vassten Fried eggs during Lent Take blanched almonds, grind them up and pass it thick through a cloth with water. Boil in a pan like a mus so that it … Continue reading
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Tagged 15th century, illusion food, Inntalkochbuch, Lent, Teutsche Speißkammer
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About lampreys, from the Oeconomia
Apologies for the lack of a post yesterday, I was stuck on a train till two in the morning. For Good Friday today, how to preserve lampreys until Lent, among other things. … Smoked lampreys are also a quick dish, … Continue reading
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Tagged 16th century, Lent, Oeconomia ruralis et domestica, preservation
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Stockfish from the Oeconomia
Good Friday is nearly upon us, and I return once more to my recipe standby for lean days, Johannes Coler’s Oeconomia. Here is how to make stockfish. How you should cook stockfish (marginalia: stockfish) Take the stockfish and soften it … Continue reading
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Tagged 16th century, Lent, Marx Rumpolt, Oeconomia ruralis et domestica, preservation
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