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Tag Archives: parallel
Beans, Fresh and Dried
Another set of interesting recipes from the Dorotheenkloster MS: 106 Of green beans Boil green beans with fine bread, pepper, and three times as much caraway (or cumin? kumel), saffron, salt, vinegar, and beer. Grind those (ingredients) together. Drain the … Continue reading
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Tagged 15th century, Dorotheenkloster MS, experiment, Meister Hans, Mondseer Kochbuch, parallel
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Honeyed Pear Puree
Today’s recipe is not very interesting culinary terms, but for technique. From the Dorotheenkloster MS: 78 A müs of pears Take a clean, dry pot and put pears in it. Remove the stems and the flowers (the remnants of the … Continue reading
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Tagged 15th century, 16th century, Dorotheenkloster MS, parallel, Walter Ryff
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A Healthy Mustard
There is an interesting and rather oddly titled recipe in the Dorotheenkloster MS: 96 Of a good portuns kraut (purslane?) You must pound mustard. When that happens, pour boiling water into it and stir it like a batter. Do this … Continue reading
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Tagged 15th century, Dorotheenkloster MS, Meister Hans, parallel
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Leeks in Almond Milk
A short recipe from the Dorotheenkloster MS today, but an interesting and delicious one: 92 Of leeks Take the white bulbs and (cut) them small. Lay them in cold water overnight. In the morning, take them and press them out, … Continue reading
Raisin Marzipan Pears
A recipe with parallels elsewhere, and mislabeled in the Dorotheenkloster MS: 90 Of fried morels Take Italian raisins and pick them clean. Pound them in a mortar. Then take blanched (geschelt) almonds and pound them with it, and mix in … Continue reading
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Tagged 15th century, Dorotheenkloster MS, illusion food, Meister Hans, parallel
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How to Serve Peas
Mashed peas are not exactly the most exciting of foods, but the Dorotheenkloster MS has some suggestions how to serve them, including one recipe with parallels a century later: 71 A different gmüs of peas Take peas and grind them … Continue reading
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Tagged 15th century, Dorotheenkloster MS, Innsbruck MS, parallel, Philippine Welser
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Eggs in Lent
We have looked at faux eggs for Lent before. The Dorotheenkloster MS has a series of recipes for these things. 49 Of all kinds of eggs in Lent Take two pounds (libra) of almonds and pound them small. Grind them … Continue reading
Pickled Crawfish
Just a brief recipe today, but potentially delicious: 47 Of crawfish tails Take crawfish and boil them, and shell the tails. When they are boiled, lay them in a pot and put in vinegar and spices. This is quite brief, … Continue reading
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Tagged 15th century, Dorotheenkloster MS, kuchenmaistrey, Lent, parallel, preservation
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Fladen in Lent (I think)
I am not really sure what to make of this recipe, but I suspect it’s meant to mimic meat fladen 45 Of dishes in Lent Take almonds, chop them small, and colour half of them with saffron. Lay them aside … Continue reading
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Tagged 15th century, Buoch von Guoter Spise, Dorotheenkloster MS, Lent, Meister Hans, Mondseer Kochbuch, parallel
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More Almond Cheese
Almond cheese is faux cheese produced with almond milk using a variety of thickening processes. There are many surviving recipes. The Dorotheenkloster proposes a kind of jelly. It is a nearly identical parallel of a recipe in the Innsbruck MS. … Continue reading
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Tagged 15th century, Dorotheenkloster MS, illusion food, Lent, parallel
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