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Tag Archives: preservation
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
Another Mustard Recipe
Meister Hans has yet another recipe for a mustard, one that keeps: Recipe #170 Aber ain seniff ze machen Again how to make a mustard Item if you would make a mustard, take wine and honey boiled well together and … Continue reading
Another Green Sauce
I have to be brief today: A recipe from the Innsbruck MS 113 If you would make a sauce, take parsley and sage and pfeffer chraut and chop all of that well. Catch dew with a white cloth, wash it … Continue reading
Dried Pear Puree from the Innsbruck MS
Another short recipe, I’m tired onight. This one is interesting because of how widespread it is: 15 If you would make a puree of dried pears (klotzenpirn), wash them in warm water, cut off the stalks and the cores, and … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Innsbruck MS, Innsbrucker Rezeptbuch, Königsberg MS, parallel, preservation
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Rumpolt on cooking Plateissen
I will be quite busy the coming week and do not expect to be posting much, so here is a set of recipes from Rumpolt to keep you busy. They are for the dried flatfish that were known and widely … Continue reading
Sausages for Salad
A quick recipe today, because I am feeling tired and can’t manage the more extensive post I had been hoping for. From the Kuenstlichs und Fuertrefflichs Kochbuch: 57 To make Italian (Welsche) sausages Take many pounds of meat with no … Continue reading
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