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Tag Archives: Marx Rumpolt
Of Rotkohl
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
Another Blanc Manger
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
Baked Marzipan
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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Tagged 16th century, Balthasar Staindl, Marx Rumpolt, parallel, Philippine Welser
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Spanish Pastries
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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Tagged 16th century, Marx Rumpolt, parallel, Philippine Welser
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Pine Nut Tart
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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Tagged 16th century, Marx Rumpolt, parallel, Philippine Welser
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Gebrannte Mandeln
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
Playing with Stollen
In Germany today, Stollen is for Christmas and to many, it is not Christmas without proper Stollen, often specifically called Christstollen or Weihnachtsstollen. The name itself just means a round, thick object which is why in modern German, it also … Continue reading
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Tagged 16th century, 19th century, 20th century, Christmas, Dr Oetker, Marx Rumpolt
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A Renaissance Pie Workshop
There have not been any new recipes since Thursday, but there is a good reason for that. This weekend, despite feeling somewhat under the weather, I was able to teach a hands-on workshop in my medieval club. The topic was … Continue reading
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Tagged 15th century, 16th century, Anna Wecker, experiment, Innsbruck MS, Marx Rumpolt, Sabina Welser
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Parmesan Osterfladen
I had some time to prepare for a teaching event next weekend and tried out two recipes from Marx Rumpolt: 44 Take of the dough with which you make tarts and roll it out round and thin. Brush it with … Continue reading
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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