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Another Cocharelli inspired insanity

Eva's historical costuming blog on 2025-6-19
 This a leaf from the Cocharelli treaties of Vices, an illumination from  1330-1340 Genoa, which has brought me inspiration at least since 2018. It is now in the Cleveland Museum of Art.In fact, I have written more than a couple of blog posts about read/watch more

Chopped Porridge – A Milk Pasta

Culina vetus on 2025-6-18
Another short recipe from Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make a chopped porridge (koch) lxiiii) Make a dough with eggs, roll it out with force, and chop it small. You must always dust it with a little … Continue read/watch more

Custard Cooked in a Bowl – Schuessel Muoß

Culina vetus on 2025-6-15
I’m unfortunately very busy again, so there is just a short recipe from Balthasar Staindl’s 1547 cookbook today. Though actually, it’s two. To make a bowl mus (Schuessel muoß) lxii) Take five eggs to a mess (tisch), beat them, and … Continue reading read/watch more

A Venetian gown from the middle of the 16th century

Eva's historical costuming blog on 2025-6-13
 I made this to wear to the Barony of Gotvik's investiture (SCA) in March, when my friends Alfhild and Mattis stepped up as baroness and baron. She is mostly doing 16th century, and I wanted to match.  Due to unforseen circumstances I ended up read/watch more

A Big Pancake

Culina vetus on 2025-6-12
Another recipe from the 1547 Kuenstlichs und nutzlichs Kochbuch by Balthasar Staindl. This one looks like an ancestor of the Dutch baby. A risen (auffgangens) Reindellxiii) Make it this way: Take eight eggs and much more good cream than eggs. … read/watch more

It’s that apple (or onion) sauce again

Culina vetus on 2025-6-10
Another pair of recipes in Balthasar Staindl’s 1547 Künstlichs und Nutzlichs Kochbuch describes a kind of sauce that we find again and again in sixteenth-century sources under different names. To make apple gescherb xlvi) Slice apples and fry them read/watch more

How to be a fourteenth-century cook

Culina vetus on 2025-6-9
I have not had much time over the past fewdays, and with whast time there was, I allowed myself to be sidetracked. As a result, there is again no recipe from Staindl’s cookbook, but instead a brief excerpt from Konrad … Continue reading → read/watch more

Battering and Frying Quinces

Culina vetus on 2025-6-5
We have already amply demonstrated that Renaissance German cooks were very fond of dipping things in batter and frying them. The apple slices that we passed over yesterday seem to have been the most popular kind, and various versions occur … read/watch more

Black Fruit Tart

Culina vetus on 2025-6-4
Today, we return to Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch to assemble a recipe he spreads out over several pages. We find it tacked on to casual instructions on how to fry apples (a common process, apparently): To fry … read/watch more

Learning to do sprang

Eva's historical costuming blog on 2025-6-2
Linnea Skog, or Meisterin Marlein Eberlin, as she is known in the SCA taught me how to make a sprang ribbon at Double Wars (SCA event in the south of Sweden) last week. Linnea, of course, is the Goddess of sprang. Her blog is over here. read/watch more

Roman, early Imperial times, at Double Wars

Eva's historical costuming blog on 2025-6-1
I wore my wool tunica recta for the first time at an event this week. It is made from wool, and I love how it looks tied at the waist, and under the bust . I also tried making a sort of Roman hairdo for the first time. I had only vague memories read/watch more

A Treasure Hoard of Kitchenware

Culina vetus on 2025-6-1
My gratitude for everyone’s patience as the intervals between posts lengthen; I was miserably sick these past days, but still managed to do one thing I wanted to, which was go to Berlin to deliver a gift and go to … Continue reading → read/watch more

Raisin Soup

Culina vetus on 2025-5-28
Another recipe from Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch. A simple soup, but an expensive one: To make raisin soup xxxii) Take raisins, pick them over nicely, and pound them in a mortar so they become quite soft (gantz … read/watch more

 

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