Tag Archives: preservation

Galray recipes from Cgm 384 II

These recipes are interesting in a broader context more than in themselves. In German recipes, the word galray (cognate of galantine or gelatina) as well as its synonym sultz can refer to both a jelly and a thickened sauce, in … Continue reading

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Two Electuaries from Cgm 384 I

Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading

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Compost Recipes from Cgm 384 I

Composts (gumpost), from the Latin compositum meaning combined or mixed, were a kind of mixed vegetable pickles many recipes for which survive. The texts usually describe complex mixtures including expensive spices and dried fruit, but it is likely much simpler … Continue reading

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Stockfish from Meister Eberhard

An interesting recipe with an eye to technique. <<R23>> Wiltu einen gutten stockfisch machenn. If you want to make good stockfish. Let it boil as long as veal and let it boil down at a simmer (auff halben wogk). Pour … Continue reading

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A Cherry Sauce from Meister Eberhard

New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading

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Bolognese Sausage from de Rontzier (Sausages II)

Bolognese (Bononische) Sausages You chop together fresh hams of a pig, tender, roasting-grade pork and beef (Schwein unnd Rindermoerbraten) and bacon from the back, as quarter as much. Season it with whole pepper, ground ginger, a good amount of ground … Continue reading

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Sausages according to de Rontzier I

Apologies for the intermittent postings, I am still recovering from a nasty bug and dealing with fatigue. De Rontzier has a number of sausage recuipes conveniently grouped into a chapter, and I have decided they are interesting enough to post … Continue reading

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Drying meat and cooking it, after de Rontzier

Some instructions about salting and drying meat (I am fairly sure this actually means slow cold-smoking given there was hardly a smoke-free dry and warm place to hang it). De Rontzier is less detailed on the curing and salting process … Continue reading

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Almond Cheese from the Inntalkochbuch

Another standard recipe with many parallels. <<42>> Ein chäs von mandel A cheese of almond(s) Boil almond milk in a small pan with spiced wine until it curdles – the wine must be sweet – and pour it onto a … Continue reading

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Herbstmilch from the Inntalkochbuch and beyond

Older Germans associate the word Herbstmilch with a surprisingly successful 1989 movie about the life of a young woman in rural Bavaria in the 1920s and 1930s. The eponymous dish was a staple of Alpine cuisine, a form of milk … Continue reading

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