Tag Archives: Rheinfränkisches Kochbuch

Faux Capons and Venison

Posted on 13 July 2025 by carlton_bach

The section in fish in Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch begins with two very traditional recipes: The fourth book speaks of all kinds of fish, how to cook them, first how to make a roast capon in Lent. lxxxii) … Continue reading →

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Lung Sausage (again)

Posted on 11 December 2024 by carlton_bach

Today’s recipe from the Dorotheenkloster is one that occurs in several other sources. I will largely be repeating what I wrote about it when discussing its other iterations: 11 A roast dish of a bung (afterdarm) Take the bung (i.e. … Continue reading →

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Hard Custards from the Innsbrucker Rezeptbuch

Posted on 2 April 2023 by carlton_bach

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 →

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Experiment: Fig-Raisin Fritters

Posted on 25 February 2023 by carlton_bach

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 →

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Two Sausage Recipes from Cgm 384 II

Posted on 29 October 2022 by carlton_bach

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 →

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Another Roasted Milk Recipe

Posted on 19 October 2022 by carlton_bach

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 →

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Fish Loaf Recipes from Cgm 384

Posted on 7 October 2022 by carlton_bach

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 →

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Suckling Pig from Cgm 384 II

Posted on 4 October 2022 by carlton_bach

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 →

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A Lung Sausage from Cgm 384 II

Posted on 3 October 2022 by carlton_bach

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 →

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Garlic Honey Sauce for Goose

Posted on 29 September 2022 by carlton_bach

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 →

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