Tag Archives: Philippine Welser

Kroseier Again

Posted on 17 September 2026 by carlton_bach

Along with the roasted eggs we looked at already, there is another recipe for re-filled eggshells in the Solothurn S 392 manuscript, and it has a very familiar name: B39 Item if you want to make kross ayer, boil eggs … Continue reading →

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Wine-Marinated Pork Roast

Posted on 11 September 2026 by carlton_bach

The Solothurn S 392 manuscript includes another recipe labelled ‘Italian’, and it looks like an attenuated version of a richer and more robust tradition. B28 To make a pork roast the Italian way (nach welschen sytten) Item take a pork … Continue reading →

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Lebkuchen Marzipan Pastries

Posted on 23 January 2026 by carlton_bach

This may be the most decadent cookie I have yet come across, and I really want to try it one day. Last November, I posted two lebkuchen recipes from Balthasar Staindl. He also includes one piece of instruction what else … Continue reading →

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Spice Wafers

Posted on 20 December 2025 by carlton_bach

Finally, some breathing space and another quick recipe from the end of book five of Staindl’s cookbook: Filled wafers, also called spread-on (auffgestrichens) ones cxcii) Take wafers and cut them into squares as long as a hand. Then take a … Continue reading →

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Lebkuchen recipes for winter

Posted on 23 November 2025 by carlton_bach

Winter is here, I just added an upcycled cloak and a beautiful hat by Fáel the Nomad Hatter to my cold-weather wardrobe so I can do historic cooking in style (this is no paid advert, I just think she does … Continue reading →

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Tongue in Pastry

Posted on 19 November 2025 by carlton_bach

The city of Augsburg may be the best documented place in culinary history before 1700. We have no fewer than three large manuscript recipe collections, two of them (those of Philippine Welser and Sabina Welser) edited to scholarly standards while … Continue reading →

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Pastries of Birds

Posted on 12 November 2025 by carlton_bach

Here is another set of recipes from Balthasar Staindl that are broadly related to each other: Pastries of capons cxl) (sic!) When the pastries are made with dough, it must be made of wheat flour and with a fat broth … Continue reading →

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Sugar-Preserved Quinces

Posted on 24 September 2025 by carlton_bach

I had a very bad few days, but going out, feeling the sun, meeting dragonflies and exploring our local public fruit trees made me feel much better. I was able to pick some beautifully fuzzy quinces and started looking for … Continue reading →

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Stockfish according to Balthasar Staindl

Posted on 15 September 2025 by carlton_bach

In celebration of the quick and trouble-free issuance of temporary ID papers, I can manage another post today. Balthasar Staindl had a way with stockfish. Several, in fact: To cook stockfish cxxviii) You must bleüwen (soak in lye?) stockfish and … Continue reading →

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A Pike Blancmanger Pastry

Posted on 14 September 2025 by carlton_bach

I’m sorry, today’s post is going to be quite short and there may not be another until mid-week. I had my wallet stolen and am very busy getting all the banks and documents sorted out. This is from Balthasar Staindl … Continue reading →

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