Tag Archives: parallel

Lung Sausage (again)

Today’s recipe from the Dorotheenkloster is one that occurs in several other sources. I will largely be repeating what I wrote about it when discussing its other iterations: 11 A roast dish of a bung (afterdarm) Take the bung (i.e. … Continue reading

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Colourful Roast Chickens

Another series of recipes from the Dorotheenkloster MS for which we have no fewer than two sets of parallels. They clearly belong together: 4 Of a white roast chicken Strange (fremde) roast partridges also turn our good. A strange sauce … Continue reading

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Another Blanc Manger

This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading

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A Chard Tart in March

This is the penultimate recipe in the collection of Philippine Welser, a variation on a very common theme of ‘green tart‘ and a reminder that all food was seasonal: 245 To make a tart of greens (Kraut Turten) of very … Continue reading

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The Other White Tart

The recipe for a white custard tart in Philippine Welser’s collection has a companion that refers back to it. Here they are side by side: 240 How to make good tarts in several ways To make white tarts Firstly, you … Continue reading

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Salt Smoked Meat

Another short recipe from Philippine Welser’s collection tonight. 234 How to make good salted (diges) meat that turns red Item whoever wants to make salted (diges) meat so it turns nicely red and tastes good, whether it is ox tongues … Continue reading

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Faux Venison from Beef

Another fake venison recipe from Philippine Welser’s collection: 232 If you want to make venison of beef Take beef and chop it small. Take wine, and catch the blood of a calf, and add it. Then set it over coals … Continue reading

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Faux Meat of Eggs

Another two recipes from Philippine Welser’s collection, suitable for fast days after the 1490 exemption that permitted eggs during Lent. 230 If you want to make a roast of eggs Take eggs, as much as you wish, beat them well, … Continue reading

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Twice-Baked Gingerbread

I will have to reduce the frequency of my posting for the foreseeable future because there is a book manuscript that finally needs finishing and I have far too little time in my workdays now. I will continue working on … Continue reading

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Stuffed Cabbage Head

Just a brief recipe from Philippine Welser’s collection today: 233 If you want to make white filled cabbage (gefiltz kraut) Take the cabbage and hollow it out so it becomes entirely empty. Make a filling of veal, good fat from … Continue reading

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