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Tag Archives: preservation
Two Electuaries from Cgm 384 I
Actually, the second one is not an electuary, it’s just called that. Welcome to the wild and wacky world of German culinary sources. 10 Electuary Take borage (burätz) electuary: Take 2 pounds of borage flowers and chop them small, take … Continue reading
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, kuchenmaistrey, parallel, preservation
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Compost Recipes from Cgm 384 I
Composts (gumpost), from the Latin compositum meaning combined or mixed, were a kind of mixed vegetable pickles many recipes for which survive. The texts usually describe complex mixtures including expensive spices and dried fruit, but it is likely much simpler … Continue reading
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Tagged 15th century, Cgm 384, Mittelniederdeutsches Kochbuch, parallel, preservation
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Stockfish from Meister Eberhard
An interesting recipe with an eye to technique. <<R23>> Wiltu einen gutten stockfisch machenn. If you want to make good stockfish. Let it boil as long as veal and let it boil down at a simmer (auff halben wogk). Pour … Continue reading
A Cherry Sauce from Meister Eberhard
New source: The recipe collection of Master Eberhard of Landshut! If you’ve ever eaten one of my medieval-themed feasts, you know this sauce. It is one of my favourites. Hereafter follows (a text) about cooking, and Master Eberhart, a cook … Continue reading
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Tagged 15th century, Cod Pal Germ 551, kuchenmaistrey, Meister Eberhard, parallel, preservation
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Bolognese Sausage from de Rontzier (Sausages II)
Bolognese (Bononische) Sausages You chop together fresh hams of a pig, tender, roasting-grade pork and beef (Schwein unnd Rindermoerbraten) and bacon from the back, as quarter as much. Season it with whole pepper, ground ginger, a good amount of ground … Continue reading
Sausages according to de Rontzier I
Apologies for the intermittent postings, I am still recovering from a nasty bug and dealing with fatigue. De Rontzier has a number of sausage recuipes conveniently grouped into a chapter, and I have decided they are interesting enough to post … Continue reading
Drying meat and cooking it, after de Rontzier
Some instructions about salting and drying meat (I am fairly sure this actually means slow cold-smoking given there was hardly a smoke-free dry and warm place to hang it). De Rontzier is less detailed on the curing and salting process … Continue reading
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
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
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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Tagged 15th century, 16th century, Inntalkochbuch, Oeconomia ruralis et domestica, parallel, preservation
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