Tag Archives: preservation

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

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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

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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

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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

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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

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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

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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

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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

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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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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

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