Tag Archives: Mondseer Kochbuch

Mortar Chicken from the Mondseer Kochbuch

Another recipe from the Mondseer Kochbuch, one with plenty of parallels: 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 saffron … Continue reading

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Roast Battered Stockfish

Another recipe from the Mondseer Kochbuch, with a potentially interesting flavour profile: 18 How you can roast stockfish Take a stockfish that is not large and remove its skin. Soften it in cold water and take it out, and press … Continue reading

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Salmon Pastries

Another nice recipe from the Mondseer Kochbuch: 17 How to fry salmon Take a salmon and scrape off its scales. Split it and cut it to pieces. Chop parsley and sage, take pounded ginger, pepper, and anise. Salt it in … Continue reading

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Fruit Mus Two Ways

I am sorry for falling so abruptly silent again, but I ended my birthday with some unpleasant cold symptoms and a COVID diagnosis. Things are improving rapidly, it looks like a very mild case, but right now I am still … Continue reading

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Suckling Pig from the Mondseer Kochbuch

Another short recipe as I head out to Roskilde and Lejre today: 8 To prepare a filled suckling pig (spensau) well Take a piglet that is three weeks old and scald it not too hot (küle) and remove its hair. … Continue reading

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Infidel Cake from the Mondseer Kochbuch

Today, just a brief recipe. There will be more on the experience of Ribe Viking Centre as I process the photos and sort through my impressions. 5 Of an infidel (haidnischen) cake You should take a dough (taig) and spread … Continue reading

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A Misspelling, or Whey Blanc Manger?

Another recipe from the Mondseer Kochbuch, short because I am travelling again: 3 A side dish of whey (zigermilch – or goat milk?), almonds, rice flour, and chickens You should take whey (or goats’ milk) and make almond milk (mandels) … Continue reading

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Liver in Honey and an Interesting Verb

The second recipe in the Mondseer Kochbuch is also interesting in its own right: 2 How to preserve a deer liver in sauce (ain hirssen leber sulzet) You should roast a deer liver on a griddle if you want to … Continue reading

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Almond cherry mousse – new source

I found a new source for translation in my downtime windows: the Mondseer Kochbuch (c. 1440). More details to follow, but here is recipe 1: 1 A spoon dish of almond milk, cherries, and rice You shall take a pound … Continue reading

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