Tag Archives: parallel

Herbstmilch from the Inntalkochbuch and beyond

Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading

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Pickling chickens from the Inntalkochbuch

A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading

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Bone-in chicken meatballs

Medieval German recipe collections often include instructions for a kind of chicken meatball on the bone. The recipes vary widely, which may suggest this was a diverse class of dishes or that this was in fact done rarely and thus … Continue reading

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A standard fritter from the Inntalkochbuch

Zu haidnischen kuchen Infidel fritters Make a dough with plenty of eggs, as hard as you can make it, colour it, roll it out to make a flat cake like a pancake and fry it in fat. Take good wine … Continue reading

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Antler recipes from the Inntalkochbuch

If you find one recipe for something you are convinced can’t possibly be edible, you doubt your interpretation. Once you meet the second and third, though, it is time to reassess your estimate of edibility. These are from the Inntalkochbuch: … Continue reading

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Filled eggs from the Königsberg MS

Another parallel… [[32]] Wilthu machenn grofl Eyer: If you wish to make large eggs (kroßeyer) Boil the egg yolks soft, cut a hole at the tip of each egg in the shape of a slice and pour out the yolk. … Continue reading

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Two more sauces from the Königsberg MS

Both have parallels in Cod Pal Germ 551, again [[28]] Wilthu machenn eynne gutte Salsen: If you want to make a good sauce Take chives (Asschlauch) and grind them with salt, mix them with wine or vinegar and press out … Continue reading

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Fish pastry from the Königsberg MS

Unexciting recipe with interesting aspects to its probable transmission. [[19]] Eym gudt Bastede: A good pastry Take fish, scale them and skin them and when they have boiled (wan er her walldt), chop them up fine. Chop parsley and sage … Continue reading

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Mortar cake from the Königsberg MS

Another day, another parallel [[20]] Wylthu machen gudtt Morsserkuchenn: If you want to make a good mortar cake Cut white bread into dice, break eggs into pieces and put the bread into it. Cut nutmeg and mace into it and … Continue reading

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Pear purée from the Königsberg MS

Another recipe with a close parallel in Cod Pal Germ 551: [[18]] Wilthu ein grunefl von Huzellen machenn: If you want to make a green (dish) of dried pears Wash the pears nicely and pound them finely. Pass them through … Continue reading

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