Tag Archives: Oeconomia ruralis et domestica

Herbstmilch from the Inntalkochbuch and beyond

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

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

Pickling chickens from the Inntalkochbuch

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

Posted in Uncategorised | Tagged , , , , , | Leave a comment

Adulterated beef – a warning from the Oeconomia

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

Posted in Uncategorised | Tagged , , | Leave a comment

Almond jelly from the Oeconomia

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

Posted in Uncategorised | Tagged , , | Leave a comment

Redcurrant sauce from the Oeconomia

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

Posted in Uncategorised | Tagged , , | Leave a comment

About lampreys, from the Oeconomia

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

Posted in Uncategorised | Tagged , , , | Leave a comment

Stockfish from the Oeconomia

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

Posted in Uncategorised | Tagged , , , , | Leave a comment

Tanned smoked herring from the Oeconomia

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

Posted in Uncategorised | Tagged , , | Leave a comment

Preparing dried fish after the Oeconomia

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

Posted in Uncategorised | Tagged , , , | Leave a comment

Pumpkin pie from the Oeconomia

October is past, but I was still mildly surprised to find this Pumpkin tart (Kuchen) You cook the flesh of the pumpkin in water and then pass it through (a cloth or sieve) like boiled peas. Pour in milk and … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment