Tag Archives: Oeconomia ruralis et domestica

Another Pumpkin Tart

Philippine Welser’s recipe collection also has a pumpkin tart: 43 If you want to make pumpkin tart Take pumpkin and let it boil long (jber syedenn) and chop it small. Take grated bread and cheese and put it in. Add … Continue reading

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450 Years of Herbs in Cheese

Today, I wanted to post another small detail from the Macer Floridus, this one pertaining to making cheese: 1583 Its (mint) juice aids small cheeses not to rot if it is added or the green herb is placed upon the … Continue reading

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Pumpkin Pie Trial

I’m a bit frazzled preparing for the coming weekend, but here is another experiment: The pumpkin pie recipe from Johannes Coler. Pumpkin tart (Kuchen) You cook the flesh of the pumpkin in water and then pass it through (a cloth … Continue reading

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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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