Tag Archives: Rheinfränkisches Kochbuch

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

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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

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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

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Experiments in Sausage Making I: Lung Sausage after Rheinfränkisches Kochbuch

This weekend, I had the opportunity to join friends to experiment with medieval sausage recipes. The first was from the Rheinfränkisches Kochbuch and it is one I have been wanting to try for a long time. It turned out surprisingly … Continue reading

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Roast milk from the Rheinfränkisches Kochbuch

This recipe comes from the Rheinfränkisches Kochbuch, but it has many parallels in other sources. the dish seems to have been popular in Germany. 20 If you would make a roasted milk, take milk and eggs in equal amounts and … Continue reading

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Some experiments with fritters

Today, I had the opportunity to meet with a few friends who are similarly excited about all things medieval for a craft session, Since my craft is historical cooking, I provided the afternoon snacks. The first one was from the … Continue reading

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