Tag Archives: preservation

Keeping Cherries Fresh

Posted on 5 June 2026 by carlton_bach

This week was far too busy for any major writing projects, so all I have for you is a recipe from the Solothurn MS. but I think this one is interesting: A10 To have green and ripe cherries in wintertime … Continue reading →

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Instant Horseradish Sauce

Posted on 10 May 2026 by carlton_bach

I’m afraid the coming week is shaping up to be extremely busy and I cannot promise any posts between now and after the coming weekend. Today; I want to at least give you a short thing, a sauce recipe from … Continue reading →

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Honey-Pickled Walnuts Again

Posted on 1 February 2026 by carlton_bach

Not much time to write tonight, but here is a recipe from Staindl that is so close to the earlier manuscript tradition we can assume direct transmission. Preserved nuts ccxliii) Take the nuts while they are still unripe (koßlig), about … Continue reading →

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Smoking Pork with Juniper Berries

Posted on 9 November 2025 by carlton_bach

Just a brief recipe today, and a reminder how much food preparation was seasonal work. Balthasar Staindl on smoking hams and the heads of pigs: Pigs’ heads and hams clix) (They are) cleanly salted and left to lie. In March, … Continue reading →

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Venison Pastries Hot and Cold

Posted on 2 November 2025 by carlton_bach

I am sorry for yet another long silence and must say that, for reasons mostly good, there are more demands on my time coming up and I expect more such dry spells. However, I will continue to try and post … Continue reading →

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Italian-Style Hams

Posted on 21 October 2025 by carlton_bach

Another piece of Balthasar Staindl’s culinary craft designed to mimic expensively imported specialties from beyond the Alps: To make Italian hams (Wälsch Hammen) Have the hams taken out of the skin so that nothing else, no braet, attaches to them. … Continue reading →

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The Pear Juice Experiment

Posted on 12 October 2025 by carlton_bach

Over two years ago, I posted a recipe for pear juice reduction from the Oeconomia ruralis et domestica by Johannes Coler. It read thus: Pear juice is made thus (marginalia: to make pear juice) Take juicy pears such as Speckbirn … Continue reading →

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Tongue Pickled with Beetroots

Posted on 10 October 2025 by carlton_bach

This is a really interesting recipe from Balthasar Staindl, but I am not at all sure I am reading it right. To make a pickled tongue clxviii) Take a tongue, cut the hind part (troß) and the (attached) meat off … Continue reading →

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Freezing and Salting Pork

Posted on 30 September 2025 by carlton_bach

No, I’m not talking about the industrial revolution. Sometimes, you just find things in old recipe books that make you do a double take. This is one of those, from Balthasar Staindl in 1547. Since I wont be able to … Continue reading →

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A Plum Leather Experiment

Posted on 28 September 2025 by carlton_bach

A few years ago, I posted a translated recipe from Johannes Coler’s Oeconomia: […] In Silesia, there are many small plums almost like sloes except that they grow on properly tall trees and taste almost like plums. They are tapered … Continue reading →

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