Tag Archives: unclear

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 →

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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 →

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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 →

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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 →

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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 →

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An Odd Recipe from the Innsbruck MS

Posted on 10 May 2023 by carlton_bach

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 →

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A Deer Liver Dish from Cgm 384 II

Posted on 20 September 2022 by carlton_bach

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 →

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Pork Sausages from de Rontzier

Posted on 19 July 2022 by carlton_bach

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 →

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Boiled fritters from the Inntalkochbuch

Posted on 26 June 2022 by carlton_bach

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 →

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A Possible Choux Pastry Recipe

Posted on 8 June 2022 by carlton_bach

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 →

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