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Tag Archives: Meister Eberhard
Liver in a Caul from Cgm 384 II
A quick recipe today because it’s been a busy day: 32 Roasted Goat Liver Take the liver of a billy goat (aines bockes leber) and chop it small while it is raw. Chop eggs and white bread with it, wrap … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, Königsberg MS, Meister Eberhard, parallel
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Rose Oil according to Meister Eberhard
The Meister Eberhard manuscript ends with a collection of medicinal oils. Again, I will not post all of them here, but this is the first and, to my mind, the most interesting as well as practical. <<R101>> Item also mach … Continue reading
Meister Eberhard on Avoiding Indigestion
Yes, that’s classist. <<R100>> Item hastu feist fleysch gessenn If you have eaten fat meat that did not agree with you, eat pears or cheese afterwards. If you have eaten oversalted food, eat sweet apples afterwards. You must never eat … Continue reading
Meister Eberhard’s Seasonal Diet
Not a recipe as such, but another interesting part of the dietetic section: <<R95>> Item in dem summer Item in summer, which is from St. Urbanus’ Day (25 May) to Our Lady’s Day the first (8 September), you shall eat … Continue reading
Meister Eberhard on Pigeons
Another entry from the dietary section, this one with something like a recipe: <<R74>> Durteltaub ist ein edle speiß Turtledove is noble food because it sharpens the senses and the memory, say Averroes and Rhazes. Other doves cause inflamed blood … Continue reading
Meister Eberhard on Partridge
The description of partridge – entry 71 – switches into Latin for the first part. Since the dietetic text is German otherwise, this is unusual. Some words in the Latin text are still given in German, too. <<R71>> Rephun est … Continue reading
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Tagged 12th century, 15th century, Hildegardis Bingensis, medicinal, Meister Eberhard
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Garlic and Onions according to Meister Eberhard
Just a quick passage tonight, it’s been a long day Onions are hot in the fourth degree and moist in the third and cause unchastity and headaches. To those who eat them raw they cause bad moisture and bring great … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Bread, according to Eberhard and Bock
One of the chapters in Meister Eberhard’s dietetic section concerns bread: <<U68>> Hienach volgt ein capitell von dem prot. Hereafter follows a chapter about bread. Rhazes says that among all grains, wheat is best. Therefore the bread you eat shall … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Lettuce by Meister Eberhard and others
The Meister Eberhard manuscript follows its recipe section with a lengthy discussion of the health benefits and risks of various foodstuffs. The text is very conventional, frequently refers to academic authorities, and may well be a copy of a vernacular … Continue reading
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Tagged 12th century, 15th century, 16th century, Hieronymus Bock, Hildegardis Bingensis, Meister Eberhard
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Health Advice for Roasting Goose
Just before he launches into dietary advice, Meister Eberhard gives this recipe: <<R24>> Item hienach volgt, wie man ein ganß pratenn soll. Here follows how to roast a goose. Let it starve thoroughly for two or three days so that … Continue reading