Tag Archives: parallel

Suckling Pig from the Mondseer Kochbuch

Posted on 16 August 2023 by carlton_bach

Another short recipe as I head out to Roskilde and Lejre today: 8 To prepare a filled suckling pig (spensau) well Take a piglet that is three weeks old and scald it not too hot (küle) and remove its hair. … Continue reading →

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Infidel Cake from the Mondseer Kochbuch

Posted on 14 August 2023 by carlton_bach

Today, just a brief recipe. There will be more on the experience of Ribe Viking Centre as I process the photos and sort through my impressions. 5 Of an infidel (haidnischen) cake You should take a dough (taig) and spread … Continue reading →

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A Misspelling, or Whey Blanc Manger?

Posted on 12 August 2023 by carlton_bach

Another recipe from the Mondseer Kochbuch, short because I am travelling again: 3 A side dish of whey (zigermilch – or goat milk?), almonds, rice flour, and chickens You should take whey (or goats’ milk) and make almond milk (mandels) … Continue reading →

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Medieval Nose-to-Tail Cooking

Posted on 11 July 2023 by carlton_bach

I just came to an agreement about publishing a complete and commented translation of Meister Hans, so I will reduce the number of recipes from that source in order to leave something new for the book. However, before I transition … Continue reading →

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A Collection of Hedgehogs

Posted on 30 June 2023 by carlton_bach

Many recipe collections feature a hedgehog-shaped confection. Meister Hans has a matching set of three: Recipe # 5 Ainen weissen Igel zue kochn To prepare a white hedgehog Item to prepare a white hedgehog. Take a pound of almonds and … Continue reading →

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Almond Cheese from Meister Hans

Posted on 29 June 2023 by carlton_bach

Another recipe for almond ‘cheese’, this one is made with isinglass: Recipe #3 wiltu habn ain mandel käeß den mach also If you would have an almond cheese, make it thus Item, if you would have an almond cheese, you … Continue reading →

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Cinnamon Honey Mustard from Meister Hans

Posted on 28 June 2023 by carlton_bach

Another commonplace sauce: Recipe #12 Von ainem guoten seniff Of a good mustard Item for a good mustard, take mustardseed and clean it and pound it finely and force it through a cloth that is closely woven. And pound cinnamon … Continue reading →

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Elderflower Pasta from the Innsbruck MS

Posted on 20 June 2023 by carlton_bach

Another very seasonal recipe from the Innsbruck MS that I just missed being able to replicate because a colleague fell ill and I had to cover: 128 If you would make a chopped elderflower porridge, boil the elderflowers in good … Continue reading →

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Another “Knitwork” Fritter

Posted on 13 June 2023 by carlton_bach

A recipe from the Innsbruck MS, and something interesting is going on here: 110 If you would make a string-shaped (gestriktz) fritter, make a thick strauben batter and take a small courtly serving dish (hoff schüssel), and make a hole … Continue reading →

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The Ancestry of Kuttelfleck

Posted on 9 June 2023 by carlton_bach

Another short recipe from the Innsbruck MS: 104 If you would fry tripe (wammppenflekh), boil them very well and prepare a strauben batter, dredge them in it and fry them. But you may also first fry (rosten) them in fat … Continue reading →

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