Tag Archives: parallel

“Peasant Dumplings”

Posted on 31 January 2023 by carlton_bach

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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Round Gingerbread Fritters

Posted on 25 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for today: Sugary, crunchy, spicy fritters. 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander (durchschlag) but (aber) let it … Continue reading →

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Sausages for Salad

Posted on 17 January 2023 by carlton_bach

A quick recipe today, because I am feeling tired and can’t manage the more extensive post I had been hoping for. From the Kuenstlichs und Fuertrefflichs Kochbuch: 57 To make Italian (Welsche) sausages Take many pounds of meat with no … Continue reading →

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Fake Hard-Boiled Eggs

Posted on 12 January 2023 by carlton_bach

From the Kuenstlichs und Fuertrefflichs Kochbuch, another recipe for fake eggs. 63 Hard-Boiled Eggs with Almonds Take blanched almond kernels, grind them small, and colour yellow as much as is required for the yolk. Take eggshells and pour out (thus… … Continue reading →

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“Lamp” Choux Fritters

Posted on 5 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 49 Liechtfesser küchlein Take milk in a pan, salt it like soup and add fat. Half a seidlein of milk and a pletzlein of butter like half a schmaltz. Let it boil, … Continue reading →

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Double-Cooked Fritters

Posted on 3 January 2023 by carlton_bach

Thanks to the great generosity of a wonderful friend, I now own a 1912 copy of Katharina Prato’s Süddeutsche Küche ans have already discovered some fascinating parallels in it. However, today being an eventful day, I will make do with … Continue reading →

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Berliner

Posted on 31 December 2022 by carlton_bach

New Year’s Eve would not be complete without the traditional Berliner, known in much of the south as a Krapfen and in Berlin, confusingly, as a Pfannkuchen. This sweet fritter has an august lineage, going back at least to the … Continue reading →

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Piped Fritters

Posted on 29 December 2022 by carlton_bach

Predictably, again from the Kuenstlichs und Fuertrefflichs Kochbuch. 44 Piped Fritters (Spruetzen Kuechlein) Item take half a seidlein of blue (plae) milk into a pan and let it boil. When it is boiling, add flour so that it turns thick. … Continue reading →

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Another Liver In a Caul Recipe

Posted on 15 December 2022 by carlton_bach

Life continues to throw stuff my way, so I apologise for missing another day. Today, there is only a short and familiar recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 37 To Roast Calf Liver Boil the liver and salt it. … Continue reading →

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May Cake – a Herbal Tart

Posted on 9 December 2022 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 33 Who (Would) Make a May Cake (mayenkuchen) Take Mayenkraut (could be greater celandine (chelidonium maius), ground elder (aegopodium podadraria) or woodruff (galium odoratum), though Grimm states this association is of recent … Continue reading →

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