Tag Archives: Mondseer Kochbuch

A Third Parallel Chicken Fritter

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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More Blanc Manger

If there is one dish no medieval recipe collection can be without, it seems to be blanc manger, chicken breast cooked with almond milk and rice. The Dorotheenkloster MS has three such recipes: 126 A courtly gmüs of old chickens … Continue reading

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Two More Kol Reys Recipes

It is just a short post today – and probably none until Wednesday – but before I give you two more recipes, a brief note: A recipe in the Munich Cgm 384 manuscript (II.13) that I thought described a pancake … Continue reading

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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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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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Another Take on Geislitz

When I was looking at the Mondseer Kochbuch, I was baffled by its recipe #99. The Dorotheenkloster MS has almost the exact same recipe in the company of three others that make it a little clearer what is going on. … Continue reading

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Another Fish Cooked Three Ways

Today’s recipe from the Dorotheenkloster MS has long antecedents and a close parallel. 14 Of a pike that is boiled in the middle and roasted at both ends Now take a white cloth that is one hand wide or wider … Continue reading

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Another Blanc Manger

This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading

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Blancmanger by yet another name

I’ve been kept busy by life, but it’s all good. Today, there is time for a short recipe from the collection of Philippine Welser: 155 If you want to make sugar Mus Take rice flour and milk and put that … Continue reading

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Faux Morels from Lung

The collection of Philippine Welser continues with more very traditional recipes, including one for faux morels. Here, they are made with lung: 140 To make morels (merchenn) from a calf’s lung Take a calf’s lung and boil it and chop … Continue reading

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