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Tag Archives: Sabina Welser
Two More Pastry Crust Recipes
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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Tagged 16th century, experiment, parallel, Philippine Welser, Sabina Welser
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Cream Tart
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
A Renaissance Pie Workshop
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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Tagged 15th century, 16th century, Anna Wecker, experiment, Innsbruck MS, Marx Rumpolt, Sabina Welser
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Chicken in a Glass
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
Chicked Stewed in Wine
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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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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Round Gingerbread Fritters
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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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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Sausages for Salad
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
May Cake – a Herbal Tart
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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Tagged 16th century, Kuenstlichs und Fuertrefflichs Kochbuch, parallel, Sabina Welser
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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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