Tag Archives: Mondseer Kochbuch

Flaming Pig Heads and Textual Transmission

Posted on 29 September 2025 by carlton_bach

As I got deeper into the ‘meat’ section of Balthasar Staindl’s 1547 cookbook, I came across a funny little party trick. A pig’s head is set on fire with ginger-scented brandy: Pig heads clvi) If you want to prepare a … Continue reading →

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Another Lenten Fladen

Posted on 21 September 2025 by carlton_bach

I’m just back from a trip to the Netherlands preparing a historic Burgundian-themed feast, and the deplorable state of the German railway network made the trip an adventure. I have thus only a short and already familiar recipe today. From … Continue reading →

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Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … 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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More Blanc Manger

Posted on 1 March 2025 by carlton_bach

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

Posted on 16 February 2025 by carlton_bach

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

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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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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Another Take on Geislitz

Posted on 29 December 2024 by carlton_bach

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

Posted on 15 December 2024 by carlton_bach

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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