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Another Cocharelli inspired insanity
Eva's historical costuming blog on 2025-6-19

Fibulae for my Roman outfit
Eva's historical costuming blog on 2025-6-19

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 more2025-06-14_part1
Gyllengran's Youtube channel on 2025-6-15
2025-06-14_part2
Gyllengran's Youtube channel on 2025-6-15
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 moreA Venetian gown from the middle of the 16th century
Eva's historical costuming blog on 2025-6-13

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 moreIt’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 moreHow 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 moreUtmaning Takayuki mot Eleazar
Gyllengran's Youtube channel on 2025-6-9
Utmaning Torfinn mot Sigvard
Gyllengran's Youtube channel on 2025-6-9
Utmaning Fardäng mot Ezechiel
Gyllengran's Youtube channel on 2025-6-9
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 moreBlack 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 moreStrawberry Raid IV Laurel Prize Display: Fermented Porridge
The Joy of Seax on 2025-6-3

Learning to do sprang
Eva's historical costuming blog on 2025-6-2

Roman, early Imperial times, at Double Wars
Eva's historical costuming blog on 2025-6-1

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 moreRaisin 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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The original blog owners are responsible for the content in this feed. Contact the blog owner with any questions about their content. This page was last updated at 2025-06-20 06:53 UTC