Tag Archives: Meister Hans

Beans, Fresh and Dried

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

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

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)

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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More Hedgehogs

Since I’m not sure I’ll be able to post much over the next few days, I’ll be putting up three recipes today. The Dorotheenkloster MS parallels recipes for decorative hedgehog subtelties found in the later Meister Hans collection very closely: … Continue reading

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Lung Sausage (again)

Today’s recipe from the Dorotheenkloster is one that occurs in several other sources. I will largely be repeating what I wrote about it when discussing its other iterations: 11 A roast dish of a bung (afterdarm) Take the bung (i.e. … Continue reading

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Colourful Roast Chickens

Another series of recipes from the Dorotheenkloster MS for which we have no fewer than two sets of parallels. They clearly belong together: 4 Of a white roast chicken Strange (fremde) roast partridges also turn our good. A strange sauce … Continue reading

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The Good Friday Fish Feast

A friend was able to source fresh trout for our gathering at the easter weekend, so I could finally try out some of my fish recipes on my unsuspecting fellow medievalists. The result was a Lenten spread that was both … Continue reading

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English Tart

A continuation of yesterday’s cheese tart, this recipe from Philippine Welser’s collection is referred to as ‘English’, putting it in the direct tradition of a number of earlier sources. 49 If you want to make an English tart Prepare as … Continue reading

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Cooking Rice

Time is in very limited supply, but I would like to point out an interesting parallel. This recipe from the Mondseer Kochbuch (and its parallels) provides an illustration of the way rice was prepared: 164 To prepare rice well Of … Continue reading

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