Tag Archives: Marx Rumpolt

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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Rumpolt’s Imaginary Peasant Feasts

Posted on 11 September 2025 by carlton_bach

In his magisterial New Kochbuch of 1581, Marx Rumpolt, probably the most renowned cook of his era in Germany, provides bills of fare for a number of banquets he considers appropriate to the various levels of society, from emperors, kings, … Continue reading →

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Salads in Rumpolt and before

Posted on 27 August 2025 by carlton_bach

A friend of mine in the United States was asked to prepare a German-themed feast in the medieval club we are both in, and she asked me for advice. I like to encourage that kind of thing – I enjoy … Continue reading →

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A Renaissance Grillparty

Posted on 27 July 2025 by carlton_bach

At long last, here is another post. I was quite busy, first with my son unexpectedly winning a local athletic contest to become festival ‘king’ of his class, then with a trip to South Germany to meet good friends and … Continue reading →

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Of Rotkohl

Posted on 1 January 2025 by carlton_bach

The taste of winter in Germany is deep, rich purple. Few of the heavy, meaty dishes that mark festivities in the darkest time of the year come without Rotkohl. Stewed slowly and usually preserved in glass jars, it can now … Continue reading →

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Another Blanc Manger

Posted on 30 November 2024 by carlton_bach

This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading →

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Baked Marzipan

Posted on 1 November 2024 by carlton_bach

Another one of the long recipes in Philippine Welser’s collection, this one is for marzipan. 235 If you want to make a good strong marzipan (martza ban) Take shelled almonds, the best kind, 4 ounces, pine nuts that are fresh, … Continue reading →

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Spanish Pastries

Posted on 24 April 2024 by carlton_bach

Just a short recipe from Philippine Welser’s collection today. It looks like an early form of puff pastry: 71 If you want to make Spanish pastries Take good flour and prepare a dough with clear warm water. Salt it a … Continue reading →

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Pine Nut Tart

Posted on 3 March 2024 by carlton_bach

I will need to limit myself to shorter posts for a while because I have a lot going on at work. Today, sixteenth century pine nut tarts. First by Philippine Welser: 44 If you want to make a pine nut … Continue reading →

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Gebrannte Mandeln

Posted on 1 January 2024 by carlton_bach

Today, I tried my hand at the sugar-coated treats so typical of German fairgrounds and Weihnachtsmärkte. The process seems simple enough: Sugar (in this case, 150 grammes) is heated in a pan together with some liquid, 100 ml of water … Continue reading →

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