Tag Archives: unclear

Ginger sauce from Cgm 349

Posted on 16 January 2022 by carlton_bach

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 →

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Meat mash from the Kuchenmaistrey

Posted on 24 November 2021 by carlton_bach

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 →

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Roast eel with herb filling from the Kuchenmaistrey

Posted on 4 November 2021 by carlton_bach

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 →

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A garbled recipe from Cod Pal Germ 551, section two

Posted on 8 October 2021 by carlton_bach

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 →

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Fish fladen from Cod Pal Germ 551, section two

Posted on 5 October 2021 by carlton_bach

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 →

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Goose neck from Cod Pal Germ 551, section two

Posted on 3 October 2021 by carlton_bach

25 A dish of a goose neck Item a dish of a goose neck (take) the wings and the neck and thrust them into a pot that is narrow. Pour water on them. Set it on a trivet that is … Continue reading →

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Roast goose in sauce from Cod Pal Germ 551, section two

Posted on 1 October 2021 by carlton_bach

23 A dish of a goose Stick a goose on a spit. Take four hard-boiled eggs and with that a nice (white) crumb (pressem) of bread and almond, a little pepper and saffron, and three boiled chicken livers, and pound … Continue reading →

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One confused recipe from Cod Pal Germ 551, section 2

Posted on 16 September 2021 by carlton_bach

Today’s recipe is an exercise in interpreting what can emerge if a scribe has a very bad, awful, terrible day. 10 A dish of roasted/fried (proten) nuts Take per (lacuna?) soaked in vinegar and throw them into warm milk mixed … Continue reading →

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Calf lung fritters from Cod Pal Germ 551

Posted on 31 August 2021 by carlton_bach

58 A dish of calves’ lungs If you would make a good dish of calves’ lungs, chop the lungs small and add a little boiled bacon and two egg yolks to them. Add good (spice) powder and chop it all … Continue reading →

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Two fried recipes (one a bit mysterious) from Cod Pal Germ 551

Posted on 25 August 2021 by carlton_bach

51 Of a gestrecten (?) fritter If you would make a gestroczteten (?) fritter, make a batter purely of eggs like (that for) small cakes made of flour, season it well, and make it yellow very well. And throw (?) … Continue reading →

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