Tag Archives: preservation

Almond Cheese from the Inntalkochbuch

Another standard recipe with many parallels. <<42>> Ein chäs von mandel A cheese of almond(s) Boil almond milk in a small pan with spiced wine until it curdles – the wine must be sweet – and pour it onto a … Continue reading

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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

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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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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

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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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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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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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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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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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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

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