Tag Archives: Oeconomia ruralis et domestica

Eating Crow from the Oeconomia

Posted on 19 May 2022 by carlton_bach

I have said before people in Renaissance Germany would eat almost anything with wings on. Here is a rare description of how to cook crow, from the Oeconomia of Johannes Coler. Peasants in Silesia eat them young because they have … Continue reading →

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Herbstmilch from the Inntalkochbuch and beyond

Posted on 8 May 2022 by carlton_bach

Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading →

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Pickling chickens from the Inntalkochbuch

Posted on 7 May 2022 by carlton_bach

A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading →

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Adulterated beef – a warning from the Oeconomia

Posted on 21 April 2022 by carlton_bach

How to make sure you are not sold horse or donkey by those tricksy Danes… (marginalia: meat that is bought from Denmark and how expensively one buys the tun in the port cities) I must set down another compendium to … Continue reading →

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Almond jelly from the Oeconomia

Posted on 20 April 2022 by carlton_bach

Another one of the detailed descriptions I enjoy finding so much. Just about every recipe book has a description of almond cheese, but Johannes Coler is one of the few to go into detail. To make good almond cheese (marginalia: … Continue reading →

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Redcurrant sauce from the Oeconomia

Posted on 17 April 2022 by carlton_bach

German cuisine loves to serve cowberry or redcurrant sauces with roast meat, especially venison. I did not know how far back this tradition goes: Here is a late sixteenth century description with interesting pointers to the distinction between medicinal and … Continue reading →

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About lampreys, from the Oeconomia

Posted on 15 April 2022 by carlton_bach

Apologies for the lack of a post yesterday, I was stuck on a train till two in the morning. For Good Friday today, how to preserve lampreys until Lent, among other things. … Smoked lampreys are also a quick dish, … Continue reading →

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Stockfish from the Oeconomia

Posted on 13 April 2022 by carlton_bach

Good Friday is nearly upon us, and I return once more to my recipe standby for lean days, Johannes Coler’s Oeconomia. Here is how to make stockfish. How you should cook stockfish (marginalia: stockfish) Take the stockfish and soften it … Continue reading →

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Tanned smoked herring from the Oeconomia

Posted on 15 February 2022 by carlton_bach

I had no idea you could do this. Of Spickhering, how you should make it (Marginalia: Spickhering, how it is to be made) The herring catch is around this time (February), then you buy a tun of fresh herring as … Continue reading →

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Preparing dried fish after the Oeconomia

Posted on 11 February 2022 by carlton_bach

A short one today – I’m preparing something new Of the dried soles or Plateissen and stockfish (lacuna) (Marginalia: To prepare soles, Plateissen, stockfish) If you would prepare these fish quite well, lay them in a good, cold lye for … Continue reading →

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