Tag Archives: Philippine Welser

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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Polish Sauce for Fish

Posted on 17 August 2025 by carlton_bach

I am back from a fascinating trip to no fewer than three museums with wonderful friends, and today, while I’m sorting through my new impressions, another recipe for fish from Balthasar Staindl: Polish sauce cix) Item how to make fish … Continue reading →

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Fruit Sauces for Fish

Posted on 13 August 2025 by carlton_bach

Continuing Balthasar Staindl‘s chapter on fish recipes, here are two more recipes, one using the newly fashionable lemon: To prepare the back (Grad) of a Danube salmon or another large fish with sauce cv) Take good wine, half sweet, or … Continue reading →

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It’s that apple (or onion) sauce again

Posted on 10 June 2025 by carlton_bach

Another pair of recipes in Balthasar Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch describes a kind of sauce that we find again and again in sixteenth-century sources under different names. To make apple gescherb xlvi) Slice apples and fry them in … Continue reading →

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Battering and Frying Quinces

Posted on 5 June 2025 by carlton_bach

We have already amply demonstrated that Renaissance German cooks were very fond of dipping things in batter and frying them. The apple slices that we passed over yesterday seem to have been the most popular kind, and various versions occur … Continue reading →

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Sort of a Cake

Posted on 27 May 2025 by carlton_bach

This is another recipe from Balthasar Staindl’s Kuenstlichs und Nutzlichs Kochbuch of 1547. It is interesting for the instructions it gives and because it illustrates the pitfalls of familiar words: Egg koechlen (cake) v) Take twelve eggs and one grated … Continue reading →

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More Blanc Manger

Posted on 1 March 2025 by carlton_bach

If there is one dish no medieval recipe collection can be without, it seems to be blanc manger, chicken breast cooked with almond milk and rice. The Dorotheenkloster MS has three such recipes: 126 A courtly gmüs of old chickens … Continue reading →

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