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Tag Archives: preservation
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
Pickling chickens from the Inntalkochbuch
A short recipe, but an interesting date shift <<13>> Von eingepickten hünern Pickled chickens Take raisins, onions, almonds, vinegar and wine, cut the chickens into three parts, put them in(to the pickle), season them with spices, and serve. This is … Continue reading
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Tagged 15th century, 16th century, Inntalkochbuch, Oeconomia ruralis et domestica, parallel, preservation
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Spiced sour cream from the Inntalkochbuch
I am continuing the process of cleaning up my old, buggy translations and have now reached the Inntalkochbuch. Today, instructions for spicy sour cream: <<2>> Ein smetten zu machen To make a smetten Put cream into a pot as large … Continue reading
Adulterated beef – a warning from the Oeconomia
How to make sure you are not sold horse or donkey by those tricksy Danes… (marginalia: meat that is bought from Denmark and how expensively one buys the tun in the port cities) I must set down another compendium to … Continue reading
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Tagged 16th century, Oeconomia ruralis et domestica, preservation
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Redcurrant sauce from the Oeconomia
German cuisine loves to serve cowberry or redcurrant sauces with roast meat, especially venison. I did not know how far back this tradition goes: Here is a late sixteenth century description with interesting pointers to the distinction between medicinal and … Continue reading
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Tagged 16th century, Oeconomia ruralis et domestica, preservation
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About lampreys, from the Oeconomia
Apologies for the lack of a post yesterday, I was stuck on a train till two in the morning. For Good Friday today, how to preserve lampreys until Lent, among other things. … Smoked lampreys are also a quick dish, … Continue reading
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Tagged 16th century, Lent, Oeconomia ruralis et domestica, preservation
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Stockfish from the Oeconomia
Good Friday is nearly upon us, and I return once more to my recipe standby for lean days, Johannes Coler’s Oeconomia. Here is how to make stockfish. How you should cook stockfish (marginalia: stockfish) Take the stockfish and soften it … Continue reading
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Tagged 16th century, Lent, Marx Rumpolt, Oeconomia ruralis et domestica, preservation
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Hohtz Kraut from Cod Pal Germ 551
An experiment I started a week ago has come to a good end 15 A leafy green dish called hohtz kraut Take a Mosz (= Maß, measure) of honey. With this belong four lot (measure) of ginger, two lot of … Continue reading
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Tagged 15th century, Cod Pal Germ 551, experiment, preservation
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Fake brawn from the Königsberg MS
Presskopf, made without meat, another ingenious Lenten trick. [[23]] Wilthu geprest Sweinflkoppff machenn: If you wish to make pressed pig’s head Take carp, tench, and barbels, scale them well, cut them up small and place them in a pot. Add … Continue reading
Pear purée from the Königsberg MS
Another recipe with a close parallel in Cod Pal Germ 551: [[18]] Wilthu ein grunefl von Huzellen machenn: If you want to make a green (dish) of dried pears Wash the pears nicely and pound them finely. Pass them through … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, parallel, preservation
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