Tag Archives: Marx Rumpolt

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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Playing with Stollen

Posted on 16 December 2023 by carlton_bach

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

Posted on 13 November 2023 by carlton_bach

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

Posted on 4 November 2023 by carlton_bach

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

Posted on 26 August 2023 by carlton_bach

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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