Tag Archives: mortar

A Breadcrumb Cake

Posted on 28 February 2024 by carlton_bach

I am back to shorter posts of individual recipes that can hopefully be more frequent again. Today: Something the recipe collection of Philippine Welser calls a tart (dortten): 41 If you want to make a tart of semel bread (semla) … Continue reading →

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Roasted meat loaf from the Kuchenmaistrey

Posted on 30 November 2021 by carlton_bach

Hohlbraten (hollow roast) is a common recipe, so named after the hole the spit leaves. This was sometimes filled up with scrambled eggs or other stuffings. 2. xix. Item you make a hollow roast of veal thus: Chop this well … Continue reading →

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Kungs huner from Cod Pal Germ 551, section two

Posted on 2 October 2021 by carlton_bach

24 A dish of kung huner (king’s chicken?) If you would make kung huner, take roast chicken young and old and chop them into small pieces, Take fresh eggs and mix them with pounded ginger and pour them into a … Continue reading →

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Green eggs from Cod Pal Germ 551, section two

Posted on 25 September 2021 by carlton_bach

18 A dish of infidel cake (heidenyschen kuchen) Item if you would make an infidel cake for a lordly dish, take ten eggs and beat them well and take parsley with it and stir it in. Set a mortar on … Continue reading →

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“Knitted” fritters from Cod Pal Germ 551, section two

Posted on 21 September 2021 by carlton_bach

14 A dish of knitted (? gestrickten) fritters If you would make a knitted fritter of dough, make (a dough) as hard as though for an infidel cake (heidenyschen kuchen – a common fritter) and also make sheets like the … Continue reading →

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Cheese ‘knitwork’ from Cod Pal Germ 551, section 2

Posted on 19 September 2021 by carlton_bach

This is another recipe that duplicates section one, and I still can’t really figure it out. It does remind me I should play around with cheese more, though. Just doing what it suggests might clear things up. 12 A dish … Continue reading →

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King’s chicken from Cod Pal Germ 551

Posted on 16 August 2021 by carlton_bach

40 A dish of king’s chicken (kunigs huner) Take young roasted chickens and chop them into small pieces and take fresh eggs and mix them with pounded ginger and pour all that into a firm (vestenn – probably means thick … Continue reading →

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