Tag Archives: Rheinfränkisches Kochbuch

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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Fieldfares in a Liver Sauce from Cgm 384 II

Posted on 27 September 2022 by carlton_bach

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 →

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