Tag Archives: Marx Rumpolt

Frogs according to Rumpolt

Posted on 26 February 2023 by carlton_bach

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

Posted on 19 February 2023 by carlton_bach

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

Posted on 15 February 2023 by carlton_bach

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

Posted on 8 January 2023 by carlton_bach

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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Guinea Pig Recipes from Marx Rumpolt

Posted on 6 January 2023 by carlton_bach

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 →

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Berliner

Posted on 31 December 2022 by carlton_bach

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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Marzipan, Proper and Stretched

Posted on 6 December 2022 by carlton_bach

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 →

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Turkish Recipes in Rumpolt (1581)

Posted on 29 November 2022 by carlton_bach

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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The Landsknecht Cookbook Booksigning Feast III

Posted on 23 June 2022 by carlton_bach

To continue from the previous posts: Thanks to a most gracious hostess, I was able to hold a booksigning party to mark the launch of my Landsknecht Cookbook and prepare a Renaissance feast for the occasion. First off: Yes, the … Continue reading →

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The Landsknecht Cookbook Booksigning Feast I

Posted on 21 June 2022 by carlton_bach

My apologies for taking so long – the past two days were rather exhausting. Thanks to a most gracious hostess, I was able to hold a booksigning party to mark the launch of my Landsknecht Cookbook and prepare a Renaissance … Continue reading →

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