Tag Archives: Munich Cgm 349

Bohemian and Hungarian Sauce Recipes

Posted on 17 June 2023 by carlton_bach

The Staatsbibliothek in Munich holds a manuscript dating to the second half of the fifteenth century that includes, among a number of astrological and medical texts, a set of four sauce recipes it refers to as Bohemian and Hungarian. The … Continue reading →

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Fake venison from the Königsberg MS

Posted on 18 March 2022 by carlton_bach

No parallel here, but there are recipes for ground meat used to imitate venison in several sources, including the Mittelniederdeutsches Kochbuch (#91) and Meister Hans (#72). Another recipe imitates the dish using eggs instead of meat. [[7]] Willthu machenn gutt … Continue reading →

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Blood sauce for venison from Ggm 349

Posted on 18 January 2022 by carlton_bach

It was very popular at the time. A pepper sauce for venison Item, take the blood (fürhess) of a lamb or chickens and crumbs of white bread (semlein) and put it on the fire so that it boils. Then pass … Continue reading →

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Clove sauce for fish from the Cgm 349

Posted on 17 January 2022 by carlton_bach

Carp seems to have been very popular. It still is, in the Czech Republic. Maybe the recipes really are Bohemian. Making a clove sauce for baked/fried pike or carp, or other kinds (of fish) Item, take Italian raisins, gingerbread (leczelten) … Continue reading →

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Ginger sauce from Cgm 349

Posted on 16 January 2022 by carlton_bach

My apologies for missing two days. I had the opportunity to go to the Landesmuseum in Stuttgart, and other things sort of fell away. Here is a ginger sauce for roast capon: Item a ginger sauce (to serve) under roast … Continue reading →

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Sauce for carp from Munich Cgm 349

Posted on 13 January 2022 by carlton_bach

Another source (a short one): Recipes from a fragment held in Munich purporting to be “Bohemian and Hungarian” Item, a carp in blood sauce (fürhess) and a fast day sauce Item, if the carp is alive, catch the blood and … Continue reading →

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