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Tag Archives: Meister Eberhard
Elderflower Mus Again
The Mondseer Kochbuch dedicates a fair amount of space to making various soft dishes – Mus – with elderflowers: 88 A spoon dish (gemüß) with elderflowers If you wish to prepare a good spoon dish of elder, set good milk … Continue reading
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Tagged 15th century, kuchenmaistrey, Meister Eberhard, Mondseer Kochbuch, Munich Cgm 349, parallel
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Medieval Nose-to-Tail Cooking
I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, Inntalkochbuch, Meister Eberhard, Meister Hans, parallel
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Chicken in a Glass
The Innsbruck MS also contains the following recipe: 101 If you would make a boiled chicken in a glass, pluck the chicken and take off its skin. Leave on the feet and the neck, and chop the rest of the … Continue reading
Another Parallel for Gespott in May
The recipe is also in the Innsbruck MS: 76 If you would make a gespot in May, take a flowing cheese and slice it into a courtly serving dish (hoff schüssel) (in pieces) larger than a finger. Break eggs into … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Meister Eberhard, parallel
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Nut Porridge from the Innsbruck MS
Just a brief recipe today, from the current translation project: 16 If you would make a puree of nuts, let the nuts boil in a pan until their skins come off. Then pound them and pass them through with semel … Continue reading
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Tagged 15th century, Innsbruck MS, Innsbrucker Rezeptbuch, Meister Eberhard, parallel
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Another Liver In a Caul Recipe
Life continues to throw stuff my way, so I apologise for missing another day. Today, there is only a short and familiar recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 37 To Roast Calf Liver Boil the liver and salt it. … Continue reading
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