Tag Archives: Philippine Welser

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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How to Serve Peas

Posted on 25 January 2025 by carlton_bach

Mashed peas are not exactly the most exciting of foods, but the Dorotheenkloster MS has some suggestions how to serve them, including one recipe with parallels a century later: 71 A different gmüs of peas Take peas and grind them … Continue reading →

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Another Blanc Manger

Posted on 30 November 2024 by carlton_bach

This is the final recipe from Philippine Welser’s collection. I must ask your patience – the full translation will go up sometime in December, I hope. 246 To make a white mues or bla manschy First take rice and wash … Continue reading →

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A Chard Tart in March

Posted on 27 November 2024 by carlton_bach

This is the penultimate recipe in the collection of Philippine Welser, a variation on a very common theme of ‘green tart‘ and a reminder that all food was seasonal: 245 To make a tart of greens (Kraut Turten) of very … Continue reading →

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Sweet Fish Tart

Posted on 25 November 2024 by carlton_bach

It has been a long day, so there is a brief recipe. From Philippine Welser’s collection: A sweet fish tart 244 To make a fish tart In the beginning, you must take a piece of fish, be it trout, pike, … Continue reading →

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