Tag Archives: Lent

Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … Continue reading →

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More Fish Sausages

Posted on 22 August 2025 by carlton_bach

Following yesterday’s recipe for fish sausage in a gut casing, this is the other one from Balthasar Staindl’s 1547 cookbook. It goes with black sauce. To make white sausages another way cxvii) Chop the fish flesh small, take the crumb … Continue reading →

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Staindl’s Fish in Galantine

Posted on 14 August 2025 by carlton_bach

I will be off to a really interesting exhibition over the long weekend, but before that, I wanted to drop Balthasar Staindl’s instructions for cooking fish in galantine. They are rather exhaustive. To make fish in galantine (gsulzte fisch) cx) … Continue reading →

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Faux Capons and Venison

Posted on 13 July 2025 by carlton_bach

The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading →

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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 →

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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 →

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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 →

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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 →

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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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