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Tag Archives: unclear
Geißlitz – a Raisin Dish
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
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Tagged 15th century, Cgm 384, Cod Pal Germ 551, Mondseer Kochbuch, parallel, unclear
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An odd Crawfish Dish
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
Reuschkuochen – An Interesting Recipe
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
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Tagged 15th century, Buoch von Guoter Spise, Mondseer Kochbuch, parallel, unclear
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An Odd Recipe from the Innsbruck MS
It is for pasteten, but what these are is quite unclear: 49 If you would make a pastry (pasteten), make a dough of eggs as though you wanted to make hare’s ears (hasenorel, a type of fritter). Then roast that … Continue reading
A Deer Liver Dish from Cgm 384 II
An odd dish with an interesting twist: 7 Roe Deer Liver A dish of a roe deer liver. Take the liver and boil it or fry it or roast it. Then chop it small or pound it small or pound … Continue reading
Pork Sausages from de Rontzier
We are almost done with the sausages in de Rontzier. These are the pork recipes: Sausages of domestic pig or wild boar 1 You chop pork and roe deer venison, one as much as the other, with the intestinal fat … Continue reading
Boiled fritters from the Inntalkochbuch
Another gemüs recipe today, a complex side dish that I have yet to experiment with. <<53>> Ein gemüs A side dish Make a batter with 6 eggs and fry it like strauben (a kind of leavened fritter). Chop it up … Continue reading
A Possible Choux Pastry Recipe
This is an interesting recipe, but unfortunately not a conclusive one. The term pranntem taig is suggestive – in modern German, Brandteig or Brandmasse is the term for choux pastry. The description could fit – flour mixed with hot liquid, … Continue reading
Another recipe for ‘cheese knitwork’, this time from the Inntalkochbuch
This one is clearly a parallel to the twin recipes in Cod Pal Germ 551. I am still not entirely sure how to read it, but it certainly sounds interesting. <<35>> Ein gefulcz von einem chäs A gefulcz (felted dish?) … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Inntalkochbuch, parallel, unclear
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Heron Mus from the Inntalkochbuch
In honour of an encounter in the park this morning, this recipe from the Inntalkochbuch. I am not sure how to interpret it, but it is clearly heron. <<27>> Von einem raiger mues Of a heron mues (spoon dish) First … Continue reading