Tag Archives: Meister Eberhard

Meister Eberhard on Partridge

Posted on 27 August 2022 by carlton_bach

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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Garlic and Onions according to Meister Eberhard

Posted on 25 August 2022 by carlton_bach

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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Bread, according to Eberhard and Bock

Posted on 23 August 2022 by carlton_bach

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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Lettuce by Meister Eberhard and others

Posted on 21 August 2022 by carlton_bach

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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Health Advice for Roasting Goose

Posted on 19 August 2022 by carlton_bach

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 →

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Stockfish from Meister Eberhard

Posted on 18 August 2022 by carlton_bach

An interesting recipe with an eye to technique. <<R23>> Wiltu einen gutten stockfisch machenn. If you want to make good stockfish. Let it boil as long as veal and let it boil down at a simmer (auff halben wogk). Pour … Continue reading →

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Three Latin recipes from Meister Eberhard

Posted on 17 August 2022 by carlton_bach

The manuscript ascribed to Meister Eberhard is obviously pieced together from a variety of sources, among them the manuscript tradition that produced Cod Pal germ 551 and the Königsberg MS. We get an impression of the rather haphazard process from … Continue reading →

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A Fish Cooked Three Ways from Meister Eberhard

Posted on 16 August 2022 by carlton_bach

Since a good chunk of Meister Eberhard is just a repeat of Cod Pal Germ 551, I will not post each and every parallel. You can find them when I post the entire text. They are, from here on out: … Continue reading →

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Fish fladen – and another parallel

Posted on 15 August 2022 by carlton_bach

The next recipe in Meister Eberhard again has a parallel in Cod Pal Germ 551, though this time only in section two. <<R11>> Item einen fladenn zu machenn von fischenn, welcherlej sie sind. To make a fladen of fish, whatever … Continue reading →

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Gespöt – yet another parallel

Posted on 14 August 2022 by carlton_bach

The meaning of the name still eludes me, but finding this recipe in Meister Eberhard and both sections of Cod Pal Germ 551 further strengthens the case for a shared textual origin. <<R10>> Item wiltu machen ein essen in dem … Continue reading →

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