Tag Archives: Meister Hans

All About Peas, Part One

The Innsbruck MS has a lot of recipes for peas. 86 If you would prepare Bohemian (pehaymisch) peas, boil the peas in lye (kaltgüzz) and when they shed their skins, pour the lye and the peas into a small vessel … Continue reading

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Experiment: Bread Dumplings

More of our peasant food experiments. These recipes are two previously posted varieties of bread dumplings from the Oeconomia ruralis et domestica: (marginalia: To make dumplings in another way) Or take white bread (Semmel), lay them in water and let … Continue reading

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Memories of a Plague Year

This came across my social media feed again a few days ago. Back in the days when we were limited to meetings of just two households, no conferences, reenactments, markets or feasts happening. That was when I began translating a … Continue reading

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Rice Recipes from the Kuenstlichs und Fuertrefflichs Kochbuch

It has several recipes involving rice at the start: 4 To cook rice Take thick milk and let it boil. Pick over (klaube) the rice cleanly, and when it has been cleaned (erklaubt), put it into a bowl. Pour boiling … Continue reading

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Two Sausage Recipes from Cgm 384 II

Aside from the titles, they are pretty much exactly recipes #27 and #32: 55 To fill a gut Take a hindmost gut (hindern darm i.e. a rectum) and fill it thus: Chop a lung and bacon and spices and fill … Continue reading

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Elderflower Porridge from Cgm 384 II

Another recipe for flavouring milk with elderflowers 48 Elderflower muoß Take elderflowers and boil them in milk and pass that through a cloth, and make a muoß with this as you please, and with grated white bread or other things, … Continue reading

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Fish Loaf Recipes from Cgm 384

There is an interesting, but rather crowded recipe in the collection that described how to turn fish – nothing less than the noble pike, too – into moulded show dishes: 33 Roast Pike Take pike or other large fish, remove … Continue reading

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Suckling Pig from Cgm 384 II

Another short recipe today: 28 Roast Suckling Pig Fill a young suckling pig thus: Take eggs and break them into fat and stir them well and thoroughly. Then take the lungs and the liver and the kidneys, or the lungs … Continue reading

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A Lung Sausage from Cgm 384 II

I am back from a long weekend in Nuremberg spent in the delightful company of a five year old. Hence less medieval Romanticism and more railway enthusiasm. The DB Museum is an awesome place to bring children if you are … Continue reading

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The Landsknecht Cookbook Booksigning Feast I

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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