Tag Archives: Sabina Welser

Piped Fritters

Posted on 20 May 2024 by carlton_bach

We are finally getting into the next section of Philippine Welser’s recipe collection. After tarts and pastries, here come the fritters: 90 Here follow the fritters If you want to make fritters with a syringe (spritzen baches) Take milk in … Continue reading →

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Two More Pastry Crust Recipes

Posted on 23 March 2024 by carlton_bach

This is a pretty exciting find from Philippine Welser’s recipe collection: 58 How you should make pastry coffins (bastetten hefen) Take half fine flour and half second flour (nach mel, flour of lesser quality), break 2 eggs into it and … Continue reading →

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Cream Tart

Posted on 30 January 2024 by carlton_bach

Another short recipe after a long day, but holy sh*t this is decadent. I need to try it. 21 If you want (to make) a cream tart Take as much cream as you need and break open six eggs. Take … Continue reading →

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A Renaissance Pie Workshop

Posted on 13 November 2023 by carlton_bach

There have not been any new recipes since Thursday, but there is a good reason for that. This weekend, despite feeling somewhat under the weather, I was able to teach a hands-on workshop in my medieval club. The topic was … Continue reading →

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Chicken in a Glass

Posted on 31 May 2023 by carlton_bach

The Innsbruck MS also contains the following recipe: 101 If you would make a boiled chicken in a glass, pluck the chicken and take off its skin. Leave on the feet and the neck, and chop the rest of the … Continue reading →

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Chicked Stewed in Wine

Posted on 3 February 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch, and an interesting parallel: 69 Steamed Chickens Roast the chickens until they are done, as is proper. Then put them into a pot in one piece and pour in Malvasier (malmsey wine) … Continue reading →

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Round Gingerbread Fritters

Posted on 25 January 2023 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch for today: Sugary, crunchy, spicy fritters. 56 To fry sugar fritters (Zucker Krepffle) Take twice-baked gingerbread (Leckuchen) and grate it nicely fine. Searce it through a colander (durchschlag) but (aber) let it … Continue reading →

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Sausages for Salad

Posted on 17 January 2023 by carlton_bach

A quick recipe today, because I am feeling tired and can’t manage the more extensive post I had been hoping for. From the Kuenstlichs und Fuertrefflichs Kochbuch: 57 To make Italian (Welsche) sausages Take many pounds of meat with no … Continue reading →

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May Cake – a Herbal Tart

Posted on 9 December 2022 by carlton_bach

Another recipe from the Kuenstlichs und Fuertrefflichs Kochbuch: 33 Who (Would) Make a May Cake (mayenkuchen) Take Mayenkraut (could be greater celandine (chelidonium maius), ground elder (aegopodium podadraria) or woodruff (galium odoratum), though Grimm states this association is of recent … Continue reading →

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Renaissance Nibbles for a Pity Party IV

Posted on 27 May 2022 by carlton_bach

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 →

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