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Tag Archives: unclear
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
Some venison recipes from the Inntalkochbuch
These are a good illustration of why working with historic recipes can be infuriating. All bits and pieces of information, but very little in the way of guidance in interpreting it. <<17>> Von wiltprät im slaff Venison im slaff (sleeping?) … Continue reading
Fake venison from the Königsberg MS
No parallel here, but there are recipes for ground meat used to imitate venison in several sources, including the Mittelniederdeutsches Kochbuch (#91) and Meister Hans (#72). Another recipe imitates the dish using eggs instead of meat. [[7]] Willthu machenn gutt … Continue reading
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Tagged 15th century, Cod Pal Germ 551, Königsberg MS, Munich Cgm 349, parallel, unclear
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Legumes according to Constantinus Africanus
We are not done with Ishaq b. Sulaiman al-Israili yet. About legumes – and again, we have almost recipes. (…) Some cook them (beans) in water, and some roast them by the fire. Those (beans) that are cooked in water … Continue reading
Cooking meat the Salernitan way
More from Ishaq b. Sulaiman al-Israili via Constantinus Africanus Whoever wishes to prepare meats whose humors are illaudible such as meats of excessive fatness, it is well if they are strewn with much salt and placed by the fire for … Continue reading
Meat pastry from the Cologne notes
Hot water shortcrust – and another mystery ingredient. To make a pastry First to make the coffin (hauiß), take warm water and butter and 2 eggs and flour. Mix this first with the flour and then gradually add more until … Continue reading
Boiling chicken from the Cologne notes
This looks like a continuation of yesterday’s recipe though it is separated from it by another. Item to cook a chicken in its own broth, you add mace (behscaten blomen) and a little butter. Item a chicken that is boiled … Continue reading
Chicken with a mystery ingredient – from the Cologne notes
I still don’t know what ‘villich’ is, but I will post it now. Item to make a yellow pepper sauce (to go) over a chicken. You shall boil the chicken till it is done, in a short broth with a … Continue reading
Pickling raw poultry from the Oeconomia
Another recipe for preserving raw meat, this time in vinegar To keep large birds raw and good for a long time (marginalia: To keep large birds good for a long time) If you would keep large birds raw so that … Continue reading
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Tagged 16th century, Oeconomia ruralis et domestica, preservation, unclear
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