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Tag Archives: Teutsche Speißkammer
Garlic and Onions according to Meister Eberhard
Just a quick passage tonight, it’s been a long day Onions are hot in the fourth degree and moist in the third and cause unchastity and headaches. To those who eat them raw they cause bad moisture and bring great … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Hieronymus Bock on Types of Bread
Here is some more of what Bock has to say about different varieties of bread in his Teutsche Speißkammer: Of what crops and grains the best bread is baked The ancients (die alten) had best and most prominent bread prepared … Continue reading
Bread, according to Eberhard and Bock
One of the chapters in Meister Eberhard’s dietetic section concerns bread: <<U68>> Hienach volgt ein capitell von dem prot. Hereafter follows a chapter about bread. Rhazes says that among all grains, wheat is best. Therefore the bread you eat shall … Continue reading
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Tagged 15th century, 16th century, Hieronymus Bock, Meister Eberhard, Teutsche Speißkammer
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Lenten fried eggs from the Inntalkochbuch
Another piece of illusion food <<11>> Aier smalcz in der vassten Fried eggs during Lent Take blanched almonds, grind them up and pass it thick through a cloth with water. Boil in a pan like a mus so that it … Continue reading
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Tagged 15th century, illusion food, Inntalkochbuch, Lent, Teutsche Speißkammer
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