Tag Archives: preservation

Preserving Quince Juice

Posted on 17 January 2024 by carlton_bach

Another recipe from Philippine Welser’s recipe collection, another luxury. This is the earliest description I have yet found of the spoon test: 5 If you want to prepare quince juice First take the quinces and have them peeled. Cut them … Continue reading →

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Clarifying Sugar with Philippine Welser

Posted on 16 January 2024 by carlton_bach

Another source begins. Recipe 1 in the recipe collection owned by Philippine Welser (c. 1550): 1 Clarifying sugar Take one pound of sugar and the white of an egg, beat this well with a spoon and put it into the … Continue reading →

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Another Instant Sauce

Posted on 30 November 2023 by carlton_bach

There is a parallel to the recipe for instant sauce from Meister Hans in the Mondseer Kochbuch: 140 A dry sauce A different sauce. Take sage, mint, pennyroyal, parsley, young and old sorrel (seeds?) that are small. Wash the herbs … Continue reading →

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Spicy Sauce for Venison

Posted on 29 November 2023 by carlton_bach

Another quick recipe from the Mondseer Kochbuch: 134 Sauce (Condiment) for roe deer roast If you want to prepare a sauce (condiment) for a roe deer roast that you make out of it and want to keep, you shall not … Continue reading →

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450 Years of Herbs in Cheese

Posted on 19 November 2023 by carlton_bach

Today, I wanted to post another small detail from the Macer Floridus, this one pertaining to making cheese: 1583 Its (mint) juice aids small cheeses not to rot if it is added or the green herb is placed upon the … Continue reading →

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An Odd Galantine Recipe

Posted on 2 November 2023 by carlton_bach

The recipe is not unusual in itself. In fact, it is quite similar to #19 in the same collection. The wording, though, is. 127 How to prepare a Galdrein Take the meat and stomach of a pig and cut it … Continue reading →

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Lampreys Preserved in a Spicy Sauce

Posted on 15 September 2023 by carlton_bach

Another iteration of the tale of sulcz, though this recipe from the Mondseer Kochbuch does not use any of the words: 25 How to prepare lampreys Take a lamprey and drown it in the best wine that you can have. … Continue reading →

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More on Fish Flour

Posted on 5 September 2023 by carlton_bach

Hans Staden, landsknecht in Portuguese service and prisoner of the Tupinamba in the 1550s, made some interesting observations about the foodways of his captors. We saw a reference to fire-dried, ground fish in the last post on cassava. Here, he … Continue reading →

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Quince Electuary after Walter Ryff

Posted on 13 August 2023 by carlton_bach

Rest day after the drive to Denmark. I took the opportunity to translate a longer recipe. Walter Ryff is verbose: To prepare a fine, useful and good quince electuary … In this first part, we will most carefully describe the … Continue reading →

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Liver in Honey and an Interesting Verb

Posted on 10 August 2023 by carlton_bach

The second recipe in the Mondseer Kochbuch is also interesting in its own right: 2 How to preserve a deer liver in sauce (ain hirssen leber sulzet) You should roast a deer liver on a griddle if you want to … Continue reading →

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