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Tablet Weaving Masterclass- online!

Handcrafted History on 2025-2-9
I have a new digital workshop/masterclass; how to learn tablet weaving! This masterclass is created after several of my followers and friends told me they would love to attend my weaving workshops, but the sites/schedule didn’t add up. So I … read/watch more

Possibly Semmelknödel

Culina vetus on 2025-2-9
Here’s a tantalising opportunity to interpret on very thin ice. The Dorotheenkloster MS includes a brief recipe for – something: 113 A plain (slechtz) dish Take good broth, saffron, sage, and vinegar that is moderately sour and let it boil … read/watch more

Stockfish Recipes

Culina vetus on 2025-2-8
There are several recipes for stockfish in the Dorotheenkloster MS, and quite interesting ones: 129 A gmues of stockfish Take a stockfish and water it for two days and two nights. Take it out on the third day, remove (literally: … Continue reading → read/watch more

Drying Mushrooms

Culina vetus on 2025-2-6
There are some interesting recipes hidden among the interminable list of gmues in the Dorotheenkloster MS. This is one of them: 122 A gmües of mushrooms (swammen) If you want to make gmües of mushrooms, pick them in May. Chop … Continue reading → read/watch more


Beans, Fresh and Dried

Culina vetus on 2025-2-5
Another set of interesting recipes from the Dorotheenkloster MS: 106 Of green beans Boil green beans with fine bread, pepper, and three times as much caraway (or cumin? kumel), saffron, salt, vinegar, and beer. Grind those (ingredients) together. read/watch more

Morels for the Topanitz

Culina vetus on 2025-2-4
After yesterday’s recipe for the rather enigmatic topanitz to be served with morels, here is the morel recipe that follows in the Dorotheenkloster MS: 95 Again a dish (kostel) of morels Take (them) and make a cake of eggs in … Continue reading → read/watch more

Topanitz, a mystery dish

Culina vetus on 2025-2-3
This recipe from the Dorotheenkloster MS is not very clear, but very interesting liguistically: 94 What topanitz you should make with the morels The topanitz. Take cinnamon and boil it well, and strain it through as sieve. Add butter and … Continue read/watch more




Egg-Enriched Porridge

The Joy of Seax on 2025-2-3
Thinking further about the German Wholegrain Porridges, I was looking again at the bit about adding eggs. As noted there, that’s the final step for frumenty, and also for modern egg fried rice. This morning, I gave it a shot, and added two eggs to read/watch more



William of Orange, part 3

Ava's Corner on 2025-2-2
So, here we are around the campfire again to discuss William’s third wife, Charlotte de Bourbon. She was the daughter of Louis III de Bourbon-Vendôme, duke of Montpensier and Jacqueline de Longwy, duchess of Bar-sur-Seine. Charlotte had a brother, read/watch more

Honeyed Pear Puree

Culina vetus on 2025-2-1
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 → read/watch more




 

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