Tag Archives: Philippine Welser

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 →

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 →

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 →

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 →

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 →