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Tag Archives: Walter Ryff
Honeyed Pear Puree
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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Tagged 15th century, 16th century, Dorotheenkloster MS, parallel, Walter Ryff
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Quince Electuary after Walter Ryff
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
Walter Ryff on Honey
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
Clarifying Sugar after Walter Ryff
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