Tag Archives: unclear

On Boiling Fish, Part III

Posted on 20 July 2025 by carlton_bach

This is the third part of Balthasar Staindl’s instructions for boiling fish, and it contains a few puzzling words: Rutten (loach? burbot?), that is a fish xcix) You must lay them into cold water in a pan, not salt them … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Thickening Milk Porridge

Posted on 8 July 2025 by carlton_bach

Two recipes from Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch that piqued my interest: To make a thick koch lxv) Take three eggs to a mess (tisch), beat them, and mix in a little milk. Then add flour, but not too … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Possibly Semmelknödel

Posted on 9 February 2025 by carlton_bach

Here’s a tantalising opportunity to interpret on very thin ice. The Dorotheenkloster MS includes a brief recipe for – something: 113 A plain (slechtz) dish Take good broth, saffron, sage, and vinegar that is moderately sour and let it boil … Continue reading →

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

Morels for the Topanitz

Posted on 4 February 2025 by carlton_bach

After yesterday’s recipe for the rather enigmatic topanitz to be served with morels, here is the morel recipe that follows in the Dorotheenkloster MS: 95 Again a dish (kostel) of morels Take (them) and make a cake of eggs in … Continue reading →

Posted in Uncategorised | Tagged , , | 2 Comments

Topanitz, a mystery dish

Posted on 3 February 2025 by carlton_bach

This recipe from the Dorotheenkloster MS is not very clear, but very interesting liguistically: 94 What topanitz you should make with the morels The topanitz. Take cinnamon and boil it well, and strain it through as sieve. Add butter and … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Dairy Dishes (a new and interesting source)

Posted on 4 January 2024 by carlton_bach

I’m working with a new and very interesting source, the Kochbüchlein aus Tegernsee, and today I can share the first bit of it. The translation is more challenging that straightforward recipes, so the intervals between posts are liable to stay … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Kugelpipp

Posted on 17 December 2023 by carlton_bach

No, I have no idea what that actually means, either. A recipe from the Mondseer Kochbuch: 146 To prepare Kugel pip Item peel sour apples, slice them thin, and cook them in fat until they are soft. Pour off the … Continue reading →

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

Geißlitz – a Raisin Dish

Posted on 29 October 2023 by carlton_bach

Another one from the Mondseer Kochbuch, and I am not quite sure what to make of it: 99 A black geißlitzl Take ½ libra of raisins and grind them finely so they become small. You shall take small ships (?schifflein) … Continue reading →

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

An odd Crawfish Dish

Posted on 25 October 2023 by carlton_bach

This is one of the recipes in the Mondseer Kochbuch that has no parallel in the Buoch von guoter Spise, and I must admit I do not fully understand how it is supposed to work: 86 Milk with crawfish, or … Continue reading →

Posted in Uncategorised | Tagged , , | Leave a comment

Reuschkuochen – An Interesting Recipe

Posted on 1 October 2023 by carlton_bach

From the Mondseer Kochbuch. I am not entirely sure what is going on here, but it involves plenty of eggs: 48 How to prepare a Reußchkuochen Chop equal amounts of parsley and sage and fry it in butter. Cook eggs … Continue reading →

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