Tag Archives: Meister Hans

Another Lenten Fladen

Posted on 21 September 2025 by carlton_bach

I’m just back from a trip to the Netherlands preparing a historic Burgundian-themed feast, and the deplorable state of the German railway network made the trip an adventure. I have thus only a short and already familiar recipe today. From … Continue reading →

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Faux Capons and Venison

Posted on 13 July 2025 by carlton_bach

The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading →

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A Garbled Recipe

Posted on 24 April 2025 by carlton_bach

I am headed out to a medieval club event this weekend and have time, so it is just a brief recipe today. The Dorotheenkloster MS includes this gem: 213 For fritters in Lent Pound nut kernels and figs together in … Continue reading →

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Lacing Points in Aspic

Posted on 3 April 2025 by carlton_bach

Though today’s recipe looks quite odd, it is not, in fact, an April Fool‘s joke. Rather, it seems to be an example of robust creative culinary humour, an illustration of ‘playing with food’. 190 A galantine of deer(-skin) laces Take … Continue reading →

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Figs in Jelly – A Parallel

Posted on 26 March 2025 by carlton_bach

The Dorotheenkloster MS contains this very attractive recipe: 191 A galantine of figs Take a pound (talentum) of figs, wash them nicely, and let them boil up once. Leave on the stalks, and set them into a bowl so the … Continue reading →

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A Third Parallel Chicken Fritter

Posted on 2 March 2025 by carlton_bach

This is a recipe I’ve written about before, but it is interesting it also occurs in the Dorotheenkloster MS: 134 Of chicken liver and stomach Take chicken livers and stomachs. Slice them thin and fry them in fat. Add eggs, … Continue reading →

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Boring Foods, but on a Skewer

Posted on 23 February 2025 by carlton_bach

I’ve been working on my book project and only have time for a quick recipe today. From the Dorotheenkloster MS, how to make the quotidian appetising: 29 How to roast millet or groats (grews) on a spit Take millet and … Continue reading →

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Piped Fish Fritters

Posted on 22 February 2025 by carlton_bach

This is an interesting and slightly disturbing recipe from the Dorotheenkloster MS. Piped fritters, rather like churros, are not uncommon, but making them of fish is: 146 Again a gmüs of pike Scale a pike, remove the bones, chop it, … Continue reading →

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Fish Roe Pancakes in Roux Sauce

Posted on 12 February 2025 by carlton_bach

Back to the Dorotheenkloster MS, and this is not exactly what we expect to find in the fifteenth century: 125 A gmüs of fish Take fish roe, but not barbel roe, pound them in a mortar and fry a wide … Continue reading →

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Beans, Fresh and Dried

Posted on 5 February 2025 by carlton_bach

Another set of interesting recipes from the Dorotheenkloster MS: 106 Of green beans Boil green beans with fine bread, pepper, and three times as much caraway (or cumin? kumel), saffron, salt, vinegar, and beer. Grind those (ingredients) together. Drain the … Continue reading →

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