Tag Archives: Marx Rumpolt

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

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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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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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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

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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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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

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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

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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

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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

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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

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