Tag Archives: Meister Eberhard

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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May Cake from Meister Eberhard

Posted on 13 August 2022 by carlton_bach

Looking at the similarities in the structure and technical vocabulary, I think we can safely say the recipe collections of of Meister Eberhard, the Königsberg MS and Cod Pal Germ 551 share more than a common culinary tradition. Beyond that, … Continue reading →

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Liver Roasted in Caul, from Meister Eberhard

Posted on 12 August 2022 by carlton_bach

Here is another interesting case of a travelling recipe with close parallels in both Cod Pal Germ 551 and the Königsberg MS. <<R8>> Item ein essenn vonn einer lebernn eins kalbs. Item a dish made from the liver of a … Continue reading →

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Stockfish Mus from Meister Eberhard

Posted on 11 August 2022 by carlton_bach

A short recipe that is notable mainly for being clearly parallel to one in Cod Pal Germ 551. The two texts clearly belong to the same tradition though, as we will see, Eberhard has more in common with the Kuchemaistrey … Continue reading →

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Walnut Mus from Meister Eberhard

Posted on 10 August 2022 by carlton_bach

This can be a nice low-threshold breakfast or dessert dish. <<R6>> Ein gut mus zu machenn. To make a good mus Take nut kernels (nuß kernn) and pound them small and pass them through a cloth with sweet milk. Add … Continue reading →

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Elderflower Porridge from Meister Eberhard

Posted on 9 August 2022 by carlton_bach

Another short recipe: <<R5>> Ein holder muß zu machenn. To make elderflower mus Take elderflowers and grind them in cow’s milk and take flour and make a mus (porridge) from this. This is good for the head and the senses. … Continue reading →

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Another roast peas recipe, from Meister Eberhard

Posted on 8 August 2022 by carlton_bach

There are many recipes for roast peas surviving from the medieval period, and this is the one Meister Eberhard gives us. It clearly parallels the one in Cod Pal Germ 551. <<R4>> Item ein essenn von gebratenn arbeissenn. Item a … Continue reading →

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Herb Sauce from Meister Eberhard

Posted on 30 July 2022 by carlton_bach

Another simple sauce today. <<R3>> Item ein andre salsenn. Item, another sauce Sage, parsley, mint and pepper, that is to be pounded with vinegar, this is a sauce that gives you a good appetite (macht lustig zu essenn). The recipe … Continue reading →

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Horseradish Sauce from Meister Eberhard

Posted on 29 July 2022 by carlton_bach

Back to our scheduled programme… <<R2>> Ein gutte salsen zu machen in der fastenn. To make a good sauce for Lent. Take horseradish and pound it in a mortar and take almonds or nuts and pound those, too, and pour … Continue reading →

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A Cherry Sauce from Meister Eberhard

Posted on 27 July 2022 by carlton_bach

New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading →

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