Tag Archives: Meister Hans

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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Experiments in Sausage Making III: Renaissance Liver Sausage

A first test based on two similar recipes, both from the mid-sixteenth century. The first is from our already familiar Sabina Welser: If you want to make good liver sausage Firstly, take a quarter of a sow’s liver, and a … Continue reading

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Experiments in Sausage Making I: Lung Sausage after Rheinfränkisches Kochbuch

This weekend, I had the opportunity to join friends to experiment with medieval sausage recipes. The first was from the Rheinfränkisches Kochbuch and it is one I have been wanting to try for a long time. It turned out surprisingly … Continue reading

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Failed roast peas from Meister Hans

To roast peas on a spit Item, if you wish to have more peas, make roast from them. And the peas should be nicely boiled. Grind them and add spices and sugar to them. It becomes sweet from that. And … Continue reading

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Roasted milk of almonds from Cod Pal Germ 551, section two

26 A roast milk of almond kernels If you would make a milk of almond kernels, take fresh almond kernels (that are) white and whole millet (hirs gens?) and boiled eggs and and a little nice (white) bread and bind … Continue reading

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Some experiments with fritters

Today, I had the opportunity to meet with a few friends who are similarly excited about all things medieval for a craft session, Since my craft is historical cooking, I provided the afternoon snacks. The first one was from the … Continue reading

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