Tag Archives: parallel

Sausages for Salad

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

Posted in Uncategorised | Tagged , , , , , | Leave a comment

Fake Hard-Boiled Eggs

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

Posted in Uncategorised | Tagged , , , , , , , , | Leave a comment

“Lamp” Choux Fritters

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

Posted in Uncategorised | Tagged , , , | Leave a comment

Double-Cooked Fritters

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

Posted in Uncategorised | Tagged , , | Leave a comment

Berliner

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

Posted in Uncategorised | Tagged , , , , | Leave a comment

Piped Fritters

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

Posted in Uncategorised | Tagged , , , | Leave a comment

Another Liver In a Caul Recipe

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

Posted in Uncategorised | Tagged , , , , , , | Leave a comment

May Cake – a Herbal Tart

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

Posted in Uncategorised | Tagged , , , | Leave a comment

Marzipan, Proper and Stretched

The Kuenstlichs und Fuertrefflichs Kochbuch has two recipes for marzipan: 45 To Make Marcepan Take half a pound of sugar and a whole pound of almonds. Pound the blanched almonds small in a mortar and add a little rosewater to … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment

Three Recipes for Sick People

From the Kuenstlich und Fuertrefflichs Kochbuch: 23 Frying Kuechlein for Sick People Take a quarter of a hen that is boiled, the ‘crumb’ (prosem – i.e. the meat?) of it, cut it small. Take plums, remove the stones, and also … Continue reading

Posted in Uncategorised | Tagged , , , , | Leave a comment