Tag Archives: unclear

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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Another recipe for ‘cheese knitwork’, this time from the Inntalkochbuch

Posted on 29 May 2022 by carlton_bach

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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Heron Mus from the Inntalkochbuch

Posted on 18 May 2022 by carlton_bach

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 →

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Some venison recipes from the Inntalkochbuch

Posted on 13 May 2022 by carlton_bach

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 →

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Fake venison from the Königsberg MS

Posted on 18 March 2022 by carlton_bach

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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Legumes according to Constantinus Africanus

Posted on 21 February 2022 by carlton_bach

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 →

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Cooking meat the Salernitan way

Posted on 17 February 2022 by carlton_bach

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 →

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Meat pastry from the Cologne notes

Posted on 14 February 2022 by carlton_bach

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 →

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