Tag Archives: Teutsche Speißkammer

Garlic and Onions according to Meister Eberhard

Posted on 25 August 2022 by carlton_bach

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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Hieronymus Bock on Types of Bread

Posted on 24 August 2022 by carlton_bach

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 →

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Bread, according to Eberhard and Bock

Posted on 23 August 2022 by carlton_bach

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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Lenten fried eggs from the Inntalkochbuch

Posted on 4 May 2022 by carlton_bach

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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