Tag Archives: Oeconomia ruralis et domestica

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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Pumpkin pie from the Oeconomia

Posted on 10 February 2022 by carlton_bach

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 →

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Clarifying butter, and how it goes with cherries

Posted on 9 February 2022 by carlton_bach

The Oeconomia does interesting things. I cannot quite envision this combination. How to make clarified (geschmelzte) butter (marginalia: To make clarified butter) Place the butter into a pan and let it melt. Afterwards, beat (quirl) in a spoonful of flour … Continue reading →

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The Oeconomia on butter and fuel-air-explosions

Posted on 8 February 2022 by carlton_bach

I’m stuck at home with suspicion of COVID, but at least I get to do more translating. Of butter (Marginalia: Butter, how it is to be made) Butter and cheese are made from milk. The butter is good against hunger … Continue reading →

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