Tag Archives: Mittelniederdeutsches Kochbuch

Birthday Chicken

Posted on 20 August 2023 by carlton_bach

I had the opportunity to try out several recipes for my birthday get-together today, and the first one was a recipe in Meister Hans, the next book project in the queue: Recipe #219 Ain gepachens huon beraitt also Prepare baked … Continue reading →

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Bramble Jam in History

Posted on 6 August 2023 by carlton_bach

I am quite fond of bramble season and lucky to be living in a part of Germany that, whatever else it may lack in fruit and vegetables, is blessed with fine and ample berry harvests.Yesterday, I decided to check the … Continue reading →

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Boil-in-the-Bag Meals

Posted on 14 July 2023 by carlton_bach

After reading about the bread and meat puddings Meister Hans cooks in stomachs, I decided to revisit the Mittelniederdeutsches Kochbuch for this gem about campaign cookery: 27 If you should go on campaign (hervart) and are to cook many things, … Continue reading →

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Chicken in a Glass

Posted on 31 May 2023 by carlton_bach

The Innsbruck MS also contains the following recipe: 101 If you would make a boiled chicken in a glass, pluck the chicken and take off its skin. Leave on the feet and the neck, and chop the rest of the … Continue reading →

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All About Peas, Part One

Posted on 29 May 2023 by carlton_bach

The Innsbruck MS has a lot of recipes for peas. 86 If you would prepare Bohemian (pehaymisch) peas, boil the peas in lye (kaltgüzz) and when they shed their skins, pour the lye and the peas into a small vessel … Continue reading →

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Egg-Filled Fritters

Posted on 24 May 2023 by carlton_bach

A recipe from the Innsbruck MS: 77 If you would make filled dough sheets, make the sheets very thin with a rolling pin. Then take eggs and boil them hard, chop them, and prepare them as if you wanted to … Continue reading →

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Gefilte Chicken

Posted on 21 May 2023 by carlton_bach

I apologise for missing out another day. I appear to have caught a rather unpleasant virus. For today, here is an interesting recipe from the Innsbruck MS: 74 If you would make a filled chicken, remove its skin so that … Continue reading →

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Cherry Wine from the Oeconomia

Posted on 16 November 2022 by carlton_bach

An interesting recipe for fortified cherry wine from Johannes Coler’s Oeconomia. Of Cherry Wine (marginalia: To make cherry wine) Pull the cherries off the stalks and discard the stalks. Then remove the stones from the cherries and grind them up … Continue reading →

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Reassembled Chicken from Cgm 384 II

Posted on 23 October 2022 by carlton_bach

Another interesting piece of culinary sleight-of-hand. 51 Chickens put together (angeleten) For put-together chickens, take old hens and pick them apart lengthwise and cut off their meat (gebrätt), but see that the bones stay connected to each other. Chop the … Continue reading →

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Fish Loaf Recipes from Cgm 384

Posted on 7 October 2022 by carlton_bach

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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