Tag Archives: Oeconomia ruralis et domestica

Shaggy Mus – Milk Pasta

Today’s recipe from the Innsbruck MS is part of an interesting tradition, and it illustrates why names mean relatively little when you are researching German recipes: 25 If you would make a shaggy Mus (zottet müez), make sheets of dough … Continue reading

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Beer Against Tiredness from Traveling

I am still on the train back home from an amazing two days at a culinary history event hosted by the Instytut Polski in Düsseldorf where I was privileged to present a historic recipe, meet some leading culinary history researchers, … Continue reading

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Experiment: Bread Dumplings

More of our peasant food experiments. These recipes are two previously posted varieties of bread dumplings from the Oeconomia ruralis et domestica: (marginalia: To make dumplings in another way) Or take white bread (Semmel), lay them in water and let … Continue reading

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Veal Dumplings and Onion Garlic Sauce

The second entry from our peasant recipe experiment features veal dumplings and a highly speculative onion sauce. The dumpling recipe, which already featured here, is from the Oeconomia and is actually not associated with peasants except through the company it … Continue reading

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Peasant Food Experiments: Coler’s Cabbage Cake

I am grateful to a friend of mine for hosting another of our recipe testing sessions on Good Friday this year. The focus this time was one “peasant food”. It probably needs saying that this is not what most peasants … Continue reading

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“Peasant Dumplings”

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 72 Peasant Dumplings (Bauren knödlein) Take pepper, and a good part of onions with it, but not too much. Chop it well together, but not too small. Melt (brenne) a good piece … Continue reading

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Turkish Recipes in Rumpolt (1581)

We have already seen from the description in Coler’s Oeconomia that Ottoman culinary culture was fascinating to German writers. Marx Rumpolt actually includes recipes he labels as Turkish: Turkish Rice. Take rice and wash it, set it by (the fire) … Continue reading

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Cherry Wine from the Oeconomia

An interesting recipe for fortified cherry wine from Johannes Coler’s Oeconomia. Of Cherry Wine (marginalia: To make cherry wine) Pull the cherries off the stalks and discard the stalks. Then remove the stones from the cherries and grind them up … Continue reading

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Coler on Chestnuts in Alsace

Chestnuts are a winter delight in Germany, sold on Christmas markets fresh off the coals. They were never as plentiful here as they were in the Mediterranean, but Coler writes about them being common food in Alsace. That is indeed … Continue reading

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Dumpling Recipes from the Oeconomia, Part Three

These two recipes conclude the entries in the dumpling section (they are followed by fish recipes). They look like ancestors of modern Semmelknödel: In another way (marginalia: another way) Take a three-pfennig Semmel loaf and cut it into slices across … Continue reading

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