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Tag Archives: Oeconomia ruralis et domestica
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
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
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
Dumplings with Boiled Veal from the Oeconomia
Johannes Coler has a few Knödel recipes, and this is an interesting section: Of veal dumplings (marginalia: Making veal dumplings) Chop raw veal together well and chop good pieces of bacon with it. Add finely cut parsley and chop it … Continue reading
Galantine with Live Fish from the Oeconomia
You know blackbirds in a pie, get ready for gudgeons in a jelly: To make a floating galantine (Gallart) (marginalia: To make galantine float) If you would make a floating galantine that is to float over the bowl, have an … Continue reading
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Tagged 16th century, illusion food, Oeconomia ruralis et domestica
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Beer Yeast from the Oeconomia
The Gründliche und Nütze Beschreibung is a lengthy text and I will probably not be able to post a section of it anywhere near daily, but in the process of looking through it I leafed through the Oeconomia again and … Continue reading
Sauce for Beef from Cgm 384 (and everywhere else)
As we return to Cgm 384, this is one recipe we find in almost every recipe collection: 35 Sauce (Seltz) for a Loin Roast (lentpraten) Take the loin roast of a calf and roast it. Take rye bread and vinegar … Continue reading
Eating Crow from the Oeconomia
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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Tagged 16th century, Marx Rumpolt, Oeconomia ruralis et domestica
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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
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
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Tagged 15th century, 16th century, Inntalkochbuch, Oeconomia ruralis et domestica, parallel, preservation
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