Tag Archives: parallel

Lebkuchen Marzipan Pastries

Posted on 23 January 2026 by carlton_bach

This may be the most decadent cookie I have yet come across, and I really want to try it one day. Last November, I posted two lebkuchen recipes from Balthasar Staindl. He also includes one piece of instruction what else … Continue reading →

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Cowberry (and Elderberry) Sauce

Posted on 20 January 2026 by carlton_bach

This is the companion piece to yesterday’s cowberry preserve, a sauce that is clearly culinary: Sauce of Elderberries ccxxxvi) Make it this way: Take good, ripe elderberries that are quite black, break them off the stalks, and put them into … Continue reading →

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Species and Triget – Spice Mixes

Posted on 17 January 2026 by carlton_bach

I regret the long hiatus since the last post. Neither my health nor my life currently seem to cooperate with a regular schedule of updates, and I am not sure when I can resume that. For today, I have two … Continue reading →

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Institutional Cuisine in 1826/7, Part One

Posted on 8 January 2026 by carlton_bach

Today, I would like to return to the Heilig-Geist-Spital in Hamburg whose sixteenth-century kitchen and inmate diet was the subject of previous posts. Along with extensive documents from earlier days, Gaedechens’ 1889 article also preserves pieces of later information, including … Continue reading →

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Hohlhippen – A Living Tradition

Posted on 7 January 2026 by carlton_bach

I am still working on a longer article, but today at the supermarket I stumbled over something in the bargains shelves that made me take notice. I had mentioned Holhippen before and even made a version in the past, but … Continue reading →

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Spice Wafers

Posted on 20 December 2025 by carlton_bach

Finally, some breathing space and another quick recipe from the end of book five of Staindl’s cookbook: Filled wafers, also called spread-on (auffgestrichens) ones cxcii) Take wafers and cut them into squares as long as a hand. Then take a … Continue reading →

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A Variation on Spießkuchen

Posted on 7 December 2025 by carlton_bach

Tonight, I have another playful and quite demanding recipe, a variation on the theme of Spießkuchen, but richer and more decorative: A courtly dish called the circle/circlet (der raiff) cxcii) Serve it as a dish (ain richt, i.e. as part … Continue reading →

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Meat Loaf of Lamb Lung and Calf Liver

Posted on 27 November 2025 by carlton_bach

Following up yesterday’s recipes for lung in sauce, here are some more ways of turning lung into something more familiar and appreciated: Lung Kuechlen clxxx) Take the lung of a lamb, one or two, and chop it very small. Cut … Continue reading →

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Lebkuchen recipes for winter

Posted on 23 November 2025 by carlton_bach

Winter is here, I just added an upcycled cloak and a beautiful hat by Fáel the Nomad Hatter to my cold-weather wardrobe so I can do historic cooking in style (this is no paid advert, I just think she does … Continue reading →

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The Cold Shoulder

Posted on 21 November 2025 by carlton_bach

It has been one hell of a week. I’ve not been meaning to neglect my readership, but in any case, here is an apposite recipe from Balthasar Staindl: Sheep shoulder in a good sauce clxx) Take the shoulder of a … Continue reading →

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