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Tag Archives: Sabina Welser
Renaissance Nibbles for a Pity Party IV
My apologies for the delay in posting new recipes. I am in the middle of moving and will likely miss a few more days before things return to an even keel. Here, though, is the rest of the Pity Party … Continue reading
An Easter Feast in 2021, part II
This is the second part of the recipes from the socially distanced Easter Feast we had in 2021. It followed the Saturday Lenten Feast with a single-minded focus on meat and eggs, long forbidden and now finally available in great … Continue reading
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Tagged 16th century, experiment, libellus de lacte, Sabina Welser
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An Easter Feast in 2021, part I
This is the second half of the socially distanced Easter feast we had in 2021, recipes from fifteenth and sixteenth century sources associated with Easter. The joyous excess in using eggs, butter, milk and meat reflects the long-awaited end of … Continue reading
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Tagged 15th century, 16th century, Balthasar Staindl, experiment, Meister Eberhard, Sabina Welser
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Experiments in Sausage Making III: Renaissance Liver Sausage
A first test based on two similar recipes, both from the mid-sixteenth century. The first is from our already familiar Sabina Welser: If you want to make good liver sausage Firstly, take a quarter of a sow’s liver, and a … Continue reading
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Tagged 15th century, 16th century, Balthasar Staindl, experiment, fruit, Meister Hans, Sabina Welser, sausage
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