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Tag Archives: preservation
An Odd Galantine Recipe
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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Tagged 15th century, Mondseer Kochbuch, parallel, preservation
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Lampreys Preserved in a Spicy Sauce
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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Tagged 15th century, Mondseer Kochbuch, parallel, preservation
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More on Fish Flour
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
Quince Electuary after Walter Ryff
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
Liver in Honey and an Interesting Verb
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
Medieval Gelatin Powder, and the Next Book Project
Today, I finished translating the recipes in the Meister Hans collection a few of which I posted years ago. Unlike the Kuchenmaistrey, very little about this work is self-explanatory, so I plan to eventually turn it into a book with … Continue reading
Bramble Jam in History
I am quite fond of bramble season and lucky to be living in a part of Germany that, whatever else it may lack in fruit and vegetables, is blessed with fine and ample berry harvests.Yesterday, I decided to check the … Continue reading
Walter Ryff on Honey
The companion piece to the sugar refining chapter from Walter Ryff’s Confect Büchlein: Of honey, how it is best recognised, prepared, purified or scummed, boiled properly and mixed with many things according to the apothecaries’ recipes. Among the many wondrous … Continue reading
Book Announcement, and Quick Compost Cabbage
Again four days have passed without posting a new recipe, but now I can reveal part of the reason for my tardiness: My translation of the Kuchenmaistrey is ready for print and will very soon be published by Ellipsis Imprints. … Continue reading