Tag Archives: Mondseer Kochbuch

Chicken Pancake Pies

Two recipes in the Mondseer Kochbuch demonstrate an interesting mode of serving chicken and the fact that recipe titles in German collections are basically random. 46 How you can prepare toasted bread to go over a chicken You should roast … Continue reading

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Faking “Roast Milk”

I don’t think my time situation will improve in the coming weeks, so there will be fewer and shorter recipe posts here, I’m afraid. This is from the Mondseer Kochbuch again. 43 How you can roast milk on a spit … Continue reading

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Honey-Ginger-Garlic Sauce

I apologise again for my long absense – it was a busy week, and then I had the pleasure of spending the weekend in the company of a new friend helping with a wonderful history-inspired feast. I learned a lot … Continue reading

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Beans in a Pfeffer Sauce

It’s another full day, but I want to throw out this recipe today. From the Mondseer Kochbuch: 29 How to prepare a condiment sauce over beans Boil green (i.e. fresh) beans until they are soft. Then take fine bread and … Continue reading

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Sour Sauces from the Mondseer Kochbuch

The manuscript contains several recipes for very similar sauces based on sour fruit and vegetable juices: 32 How to prepare a good special (seindre) sauce Take grapes and pound sour apples together, mix it with wine and press it out. … Continue reading

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Lampreys Preserved in a Spicy Sauce

Another iteration of the tale of sulcz, though this recipe from the Mondseer Kochbuch does not use any of the words: 25 How to prepare lampreys Take a lamprey and drown it in the best wine that you can have. … Continue reading

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Another Roast Milk Recipe

This one is again from the Mondseer Kochbuch. Note that here, my interpretation strongly differs from that by Aichholzer. 22 How you can roast milk on a spit Take milk that is not fat and that has gelled (gelebret) and … Continue reading

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Tripe from the Mondseer Kochbuch

Just a short recipe today, I’ve had a long day at work: 19 How to prepare pigs’ guts and stomachs in a condiment sauce Take boiled pigs’ guts and stomachs. Cut the boiled guts into four parts. Also cut the … Continue reading

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Differently Fake Morels

My apologies for the prolonged absence, I was busier than usual and am travelling to do some more experimental cooking this weekend. Today, all I have is a recipe from the Mondseer Kochbuch to take us a little closer to … Continue reading

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The Mortar Chicken Experiment

Following up on yesterday’s recipe, I wanted to give it a try: 10 A roast chicken in a mortar Take a roast chicken and cut it up (zuo glide) small. Take white bread and prepare a thin egg batter. Pound … Continue reading

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