Tag Archives: Meister Hans

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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Roast Pease Pudding from the Inntalkochbuch

Another iteration of a familiar (and challenging) commonplace dish. <<50>> Gepraten arbaiss Roasted peas Prepare a lye (chaltguss) and boil the peas in that, remove the skins and then boil them until they are done. Pound them in a mortar, … Continue reading

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Coloured roast chickens from the Königsberg MS

Using egg to coat roasts – endoring – was a common enough method in medieval cooking. The Königsberg MS includes instructions for doing this to chickens in several colours. They are not as detailed as the parallel ones found in … Continue reading

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