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Tag Archives: unclear
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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Ginger sauce from Cgm 349
My apologies for missing two days. I had the opportunity to go to the Landesmuseum in Stuttgart, and other things sort of fell away. Here is a ginger sauce for roast capon: Item a ginger sauce (to serve) under roast … Continue reading
Meat mash from the Kuchenmaistrey
For the aged and toothless. I had worse in hospital after jaw surgery. 2. iiii. If you would make pounded chickens, boil old and fat chickens well. Skim the broth and make it as clear as a broth of water, … Continue reading
Roast eel with herb filling from the Kuchenmaistrey
I want to try this very much. It sounds delightful. 1. xxv. Item if you would make an eel, remove its skin (but) leave the skin on next to the head. Cut it open and remove the innards and the … Continue reading
A garbled recipe from Cod Pal Germ 551, section two
30 Filled eggs Item if you would make a dish of filled eggs, crack (slah) them at the tip and put some fat in a pan and pour the eggs into that and let it fry until it is enough. … Continue reading
Fish fladen from Cod Pal Germ 551, section two
27 A good fladen (flat cake) Item if you would make a fladen (flat cake) of fish, whichever kind they may be, take a thick almond milk well mixed with white flour and put in an apple or two and … Continue reading