Tag Archives: Sabina Welser

An Easter Feast in 2021, part II

Posted on 7 April 2022 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , | Leave a comment

An Easter Feast in 2021, part I

Posted on 6 April 2022 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , | Leave a comment

Experiments in Sausage Making III: Renaissance Liver Sausage

Posted on 23 November 2021 by carlton_bach

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 →

Posted in Uncategorised | Tagged , , , , , , , | Leave a comment