-
Recent Posts
Recent Comments
- MaryAnne Bues Bartlett on Food Colour Recipes from the Innsbruck MS
- Daniel Myers on Hemp Milk Cooking
- carlton_bach on Onion Puree from the Innsbruck MS
- Anton Wijk on Onion Puree from the Innsbruck MS
- David Friedman on Peasant Food Experiments: Coler’s Cabbage Cake
Archives
Categories
Meta
Tag Archives: Rheinfränkisches Kochbuch
Hard Custards from the Innsbrucker Rezeptbuch
Today, I am starting a new source for translated recipes: The Innsbrucker Rezeptbuch (Cod. Vind. 5486). The medical issues are not letting up (fortunately, I am healthy now, but not everyone in my family is), so I ask your forbearance … Continue reading
Experiment: Fig-Raisin Fritters
Today, I met with a few friends and we tried out medieval recipes. The temperatures outside militated for rich and hot foods, so we decided on fritters. One of them was from the Rheinfränkisches Kochbuch: 1 If you would make … Continue reading
Two Sausage Recipes from Cgm 384 II
Aside from the titles, they are pretty much exactly recipes #27 and #32: 55 To fill a gut Take a hindmost gut (hindern darm i.e. a rectum) and fill it thus: Chop a lung and bacon and spices and fill … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, Meister Hans, parallel, Rheinfränkisches Kochbuch
Leave a comment
Another Roasted Milk Recipe
This one is from Cgm 384 II 46 Roasted milk Roasted (Brauten) milk: Take eggs and milk in equal amounts, beat it together and add salt and saffron, as much as it needs. Put it into a pot and hang … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, Cod Pal Germ 551, parallel, Rheinfränkisches Kochbuch
Leave a comment
Fish Loaf Recipes from Cgm 384
There is an interesting, but rather crowded recipe in the collection that described how to turn fish – nothing less than the noble pike, too – into moulded show dishes: 33 Roast Pike Take pike or other large fish, remove … Continue reading
Suckling Pig from Cgm 384 II
Another short recipe today: 28 Roast Suckling Pig Fill a young suckling pig thus: Take eggs and break them into fat and stir them well and thoroughly. Then take the lungs and the liver and the kidneys, or the lungs … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, Meister Hans, parallel, Rheinfränkisches Kochbuch
Leave a comment
A Lung Sausage from Cgm 384 II
I am back from a long weekend in Nuremberg spent in the delightful company of a five year old. Hence less medieval Romanticism and more railway enthusiasm. The DB Museum is an awesome place to bring children if you are … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, experiment, Meister Hans, parallel, Rheinfränkisches Kochbuch
Leave a comment
Garlic Honey Sauce for Goose
The recipe occurs twice in Cgm 484 II, with only slight variation: 23 Galantine (galray) for a goose A garlic galantine for a goose: Take a young goose that is prepared well and nicely and roasted. Take with this garlic … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, parallel, Rheinfränkisches Kochbuch
Leave a comment
Fieldfares in a Liver Sauce from Cgm 384 II
I’m not sure it’s a good idea, but that’s what the recipe says. 18 Fieldfares (reckolter fogel) Take fieldfares (turdus pilaris) that have been prepared cleanly, and when you take out the innards, thrust the stomach back in. Boil them … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, parallel, Rheinfränkisches Kochbuch
Leave a comment
Boiled Vegetable Dishes from Cgm 384 I
These two recipes are for kraut, a catchall term that can refer to boiled greens in general as well as culinary herbs or pickled cabbage. 13 Quail kraut Quail kraut: For this, take parsley and chard and cut it the … Continue reading
Posted in Uncategorised
Tagged 15th century, Cgm 384, parallel, Rheinfränkisches Kochbuch
Leave a comment