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Tag Archives: Marx Rumpolt
Boucan de Tortue
This post is taking us back to my research in buccaneer food, with a description of a festive dish prepared with turtle meat. In the description by Jean-Baptiste Labat, this was done by flibustiers, but in honour of a high-ranking … Continue reading
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Tagged 16th century, 17th century, Jean Baptiste Labat, Marx Rumpolt, parallel
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Rumpolt on cooking Plateissen
I will be quite busy the coming week and do not expect to be posting much, so here is a set of recipes from Rumpolt to keep you busy. They are for the dried flatfish that were known and widely … Continue reading
Frogs according to Rumpolt
We conclude our series of recipes for things that live in a swamp with Marx Rumpolt’s instructions for cooking frogs: There are five kinds of dishes to be made from frogs 1 Fried frogs, salt, pepper and flour them, and … Continue reading
Snail Recipes from Rumpolt
Following the chapter from de Rontzier, here is what Rumpolt has to say about snails: There are nine dishes to be made from snails 1 Take the snails and set them to cook in water. Let them boil an hour … Continue reading
Rumpolt on Tortoises
I am still doing research for my book project on buccaneer cuisine. One of the foods that are mentioned in every account is turtle meat, and I was wondering to what extent the preparations described in out sources would have … Continue reading
Turkey Recipes from Rumpolt
Again I return to the theme of American foods in Early Modern Europe, this time looking at the recipes Rumpolt gives for turkey: Of a turkey (Indianischen Henn), twenty dishes may be prepared: 1 Roasted warm with as pobrat sauce … Continue reading
Guinea Pig Recipes from Marx Rumpolt
A brief interruption of our usual source material. I have been asked to do as lecture on the Columbian exchange as part of an SCA teaching event and this is one of the odder things to be found in our … Continue reading
Berliner
New Year’s Eve would not be complete without the traditional Berliner, known in much of the south as a Krapfen and in Berlin, confusingly, as a Pfannkuchen. This sweet fritter has an august lineage, going back at least to the … Continue reading
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Tagged 16th century, 19th century, Henriette Davidis, Marx Rumpolt, parallel
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Marzipan, Proper and Stretched
The Kuenstlichs und Fuertrefflichs Kochbuch has two recipes for marzipan: 45 To Make Marcepan Take half a pound of sugar and a whole pound of almonds. Pound the blanched almonds small in a mortar and add a little rosewater to … Continue reading
Turkish Recipes in Rumpolt (1581)
We have already seen from the description in Coler’s Oeconomia that Ottoman culinary culture was fascinating to German writers. Marx Rumpolt actually includes recipes he labels as Turkish: Turkish Rice. Take rice and wash it, set it by (the fire) … Continue reading
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Tagged 16th century, Marx Rumpolt, Oeconomia ruralis et domestica
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