Tag Archives: Walter Ryff

Honeyed Pear Puree

Posted on 1 February 2025 by carlton_bach

Today’s recipe is not very interesting culinary terms, but for technique. From the Dorotheenkloster MS: 78 A müs of pears Take a clean, dry pot and put pears in it. Remove the stems and the flowers (the remnants of the … Continue reading →

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Quince Electuary after Walter Ryff

Posted on 13 August 2023 by carlton_bach

Rest day after the drive to Denmark. I took the opportunity to translate a longer recipe. Walter Ryff is verbose: To prepare a fine, useful and good quince electuary … In this first part, we will most carefully describe the … Continue reading →

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Walter Ryff on Honey

Posted on 4 August 2023 by carlton_bach

The companion piece to the sugar refining chapter from Walter Ryff’s Confect Büchlein: Of honey, how it is best recognised, prepared, purified or scummed, boiled properly and mixed with many things according to the apothecaries’ recipes. Among the many wondrous … Continue reading →

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Clarifying Sugar after Walter Ryff

Posted on 30 July 2023 by carlton_bach

I am back from my holidays and can get to translating again. Today’s recipe is a longer one, a description of sugar and how to clarify it from Walter Ryff‘s 1544 Confect Buch: Sugar is also a very lovely and … Continue reading →

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