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Baked Custards

Culina vetus on 2025-7-12
These two very similar recipes are called ‘tart’, but there is no pastry or other kind of shell involved. It is more like a baked flan or leche asada, except that once again there is a double thickening using egg … Continue reading → read/watch more

Fake Chitterlings

Culina vetus on 2025-7-9
Just when I thought Staindl had nothing but sweet custards to offer, he comes up with a recipe like this. From the 1547 Kuenstlichs und nutzlichs Kochbuch: Sliced chitterlings (flecken) of eggs lxxix) Take as many eggs as you want, … Continue read/watch more

Thickening Milk Porridge

Culina vetus on 2025-7-8
Two recipes from Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch that piqued my interest: To make a thick koch lxv) Take three eggs to a mess (tisch), beat them, and mix in a little milk. Then add flour, but not too … Continue reading → read/watch more

May and June 2025 Crafts

Lia's Continued Crafts on 2025-7-8
It was rather difficult to post updates on my crafts during May and June, because I was working on surprise projects. First I took the five-end silk satin I wove, and embroidered an Order of the Mark badge onto it for the new regalia cloak for read/watch more

Scrambled Eggs

Culina vetus on 2025-7-6
From Balthasar Staindl’s 1547 Kuenstlichs und Nutzlichs Kochbuch: To make an egg side dish (ayer gemueß) lxxii) Take as many eggs as you please, beat them well, take a little fat in a pan and pour the beaten eggs into … Continue reading → read/watch more

Brewing in the Fourteenth Century

Culina vetus on 2025-7-5
Further in what I hope will be occasional translations from Konrad von Megenberg’s Yconomia, the chapter on the brewer: The thirty-seventh chapter of the brewer (praxator) The brewer of beer (praxator) is so named after the Greek word praxis which … read/watch more

Two Lying-In Dishes

Culina vetus on 2025-7-3
We are back with Balthasar Staindl’s 1547 cookbook, and still in the chapter on egg and dairy dishes. To make a boiled koch lxxi) Take eggs, three or four or five, stir them well, mix a little milk into it, … Continue reading → read/watch more

The Hanseatic Cookbook is out now

Culina vetus on 2025-7-2
I’ve been quiet more than usual, and I’m not sure when, if ever, I can get back to daily recipes, but that is not the only project I’m working on. One of them came to fruition today. The medieval club … Continue reading → read/watch more

Another Milk Pasta Dish

Culina vetus on 2025-6-29
I have had a little more time to do some experimenting and flea market hunting, but today, it is another milk pasta recipe from Staindl’s 1547 Kuenstlichs und nutzlichs Kochbuch. Unlike the last one, this is meant to resemble cooked … Continue read/watch more

Spit-Roast Venison, Two Ways

The Joy of Seax on 2025-6-27
I was recently invited to come and roast vension at a friend’s wedding. Obviously, I went for it. I’ve done this before - plenty of times, really - but this was an occasion on which I could really concentrate on it, and make sure it came out read/watch more

Making Mead

Culina vetus on 2025-6-26
While I try to find the time to finish new material, enjoy some excerpts from the Dorotheenkloster MS about making mead. Unfortunately, neither is a complete recipe. 266 Of green mead Take honey of young bees (?von jungen pein), with … Continue read/watch more

Story time (June Coronation)

Magdalena's kitchen on 2025-6-25
 This post will contain some medical stuff that people may find is TMI (too much information) I will try to mark it so that it can be skipped. I was marked as the kichen coordinator for June Coronation in Ad Flumen. Some people seems to be mistaken read/watch more

An eggy tart of green herbs

Culina vetus on 2025-6-22
Here is another recipe from Balthasar Staindl’s 1547 Nuetzlichs und Kunstlichs Kochbuch. It combines a filling known from other sources with a parlour trick of an egg-only ‘crust’. A tart of green herbs lviii) Take green herbs (such as) pellitory, … read/watch more

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

 

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