Tag Archives: Meister Hans

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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A Healthy Mustard

Posted on 29 January 2025 by carlton_bach

There is an interesting and rather oddly titled recipe in the Dorotheenkloster MS: 96 Of a good portuns kraut (purslane?) You must pound mustard. When that happens, pour boiling water into it and stir it like a batter. Do this … Continue reading →

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Raisin Marzipan Pears

Posted on 26 January 2025 by carlton_bach

A recipe with parallels elsewhere, and mislabeled in the Dorotheenkloster MS: 90 Of fried morels Take Italian raisins and pick them clean. Pound them in a mortar. Then take blanched (geschelt) almonds and pound them with it, and mix in … Continue reading →

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Fladen in Lent (I think)

Posted on 8 January 2025 by carlton_bach

I am not really sure what to make of this recipe, but I suspect it’s meant to mimic meat fladen 45 Of dishes in Lent Take almonds, chop them small, and colour half of them with saffron. Lay them aside … Continue reading →

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