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Tag Archives: Lent
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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A Lenten Feast in 2021
Today, a trip down memory lane. Back in 2021, I had made plans to get together with some good friends and cook a historical feast for Easter. In the end, COVID restrictions made the physical meeting impossible and we developed … Continue reading
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Tagged 15th century, 16th century, Balthasar Staindl, Innsbruck MS, Lent
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Fish pastry from the Königsberg MS
Unexciting recipe with interesting aspects to its probable transmission. [[19]] Eym gudt Bastede: A good pastry Take fish, scale them and skin them and when they have boiled (wan er her walldt), chop them up fine. Chop parsley and sage … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Lent, parallel
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Fake brawn from the Königsberg MS
Presskopf, made without meat, another ingenious Lenten trick. [[23]] Wilthu geprest Sweinflkoppff machenn: If you wish to make pressed pig’s head Take carp, tench, and barbels, scale them well, cut them up small and place them in a pot. Add … Continue reading
Lenten bratwurst from the Königsberg MS
Another dish from the rich tradition of Lenten illusion foods – mock bratwurst sausage. [[22]] Wilthu Prottwirst inn der Fastenn machenn: If you want to make bratwurst sausages during Lent Take good figs and blanch them, and grind them up, … Continue reading
Of fish and meat going to Milan
Thank you for your patience. Back to the Marvels of Milan with this list of fish and meats – which illustrates amply why fish was far more of a luxury. III.29 There are more than 440 butchers in number at … Continue reading
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Tagged 13th century, Bonvesin de la Riva de magnalibus, Lent
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Preparing dried fish after the Oeconomia
A short one today – I’m preparing something new Of the dried soles or Plateissen and stockfish (lacuna) (Marginalia: To prepare soles, Plateissen, stockfish) If you would prepare these fish quite well, lay them in a good, cold lye for … Continue reading
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Tagged 16th century, Lent, Oeconomia ruralis et domestica, preservation
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Pickling cooked gamebirds from the Oeconomia
Remember when I said no more meat preservation? I lied. By request of a friend: How to preserve poultry. How you should keep roast poultry through Lent until after Easter (marginalia: Roast poultry, how it is to be kept long) … Continue reading
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Tagged 16th century, Lent, Oeconomia ruralis et domestica, preservation
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