Tag Archives: unclear

Possibly Semmelknödel

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

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Morels for the Topanitz

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

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Topanitz, a mystery dish

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

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Dairy Dishes (a new and interesting source)

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

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

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

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

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

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

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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