Tag Archives: Sabina Welser

Staindl’s Sausages

Posted on 6 November 2025 by carlton_bach

In German, we say “das ist mir Wurst“, it is sausage to me, to mean that we do not care about something. These are sausage to Balthasar Staindl, though we would not necessarily call all of these dishes Wurst today: … Continue reading →

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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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