My sister found this in an old #recipe book (43 years old or more). Soumds very mysterious.
#salad #oldrecipes
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Olden-day pork butchery. This fifteenth-century miniature shows a butcher at work processing a pig. The animal is laid out on a board, ears and forelegs already removed and lads out on a table in the foreground. The butcher is working on the hams with a large knife. Another knife, an axe, and a bucket are displayed in the foreground while sausages can be seen hanging over a pole behind. From the Hausbuch der Mendelschen Zwölfbrüderstiftung, Nuremberg.
Some #oldrecipes make you go "mmmmh.", some elicit a "eeew!". Sometimes it's "WTF?"
Someone was freezing meat in 1547 to keep it fresh.
www.culina-vetus.de/2025/09/30/f...
#culinaryhistory #foodhistory #earlymodern #salting
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Curious to learn more about an early modern era dish called flummery? Well, you can by visiting my Blog museumofkitchenalia.co.uk/museum-blog/...
It's a beautiful thing!
#history
#oldrecipes
#museumofkitchenalia
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Vintage Books & Collectibles
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#oldrecipes #soapopera #popculture #cookbooks #vintagebooks #etsyvintageshop #vintagelovers #booksbooksbooks #antiquestore #vintagecookbook #giftguide #retrobooks #bookgifts #80snostalgia #90snostalgia #90stv
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Brochure cover: “150 Recipes for Apple Dishes” published by the Union Pacific
Beginning of recipe: “Apple Fritters and Montagnard Fritters, Glazed and Unglazed Core some apples with a column or tin tube 5/8 of an inch in diameter. Peel them all around, and cut from them slices about a quarter of an inch thick. Put to macerate in a little brandy, or substitute, therefor, and powdered sugar for one hour, tossing them about often”
End of recipe: “tossing them about often, so that they all get well covered. Dip each piece in frying batter, and plunge into hot frying fat. When done and of a fine color, drain and dredge over with sugar, then dress on napkin. For Glazed Fritters – When done, place them on a baking sheet, bestrew with sugar, and glaze in a hot oven, or under a salamander. Serve dressed on a napkin. For Montagnard Gritters – After they have been cooked and glazed, as above, cover the tops with a layer of current jelly placed on with a spoon; then dress on a napkin and serve.”
For something lighter, I inherited a stack of vintage 30s/40s cooking pamphlets. This recipe for Apple Fritters has me so breathless, ima need a cold shower 😂 “toss about often” “plunge in” “bestrew” Be sure to “serve dressed”! Whew!
#oldrecipes #retrofood
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An oldie for #ThrowbackThursday! A KEEPER! #food #foodie #blogger #photo #skyfood #dinner #cooking #casseroles #recipes #texmex #taco #dinner #delish #foodporn #hungry #retrofood #beef #oldrecipes #yum #yummy
❤️Throwback Thursday Beef Taco Noodle Bake❤️
❤️Recipe: wildflourskitchen.com/2015/02/12/t...
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A 19th-century botanical illustration of the fava bean, Vicia faba. The image shows a drawing of a bean branch with leaves, buds, and flowers, a bean pod, and individual beans. Vicia faba was the only bean commonly eaten in medieval Germany. Almost all beans used today are phaseolus, a species cultivated by Native Americans and brought to Europe after 1492.
Today, I have two recipes for mashed beans from the 15th century. Legumes must have beenb a lot more common in real life than in the recipe literature, and here we see how they are served to the wealthy.
#culinaryhistory #oldrecipes
www.culina-vetus.de/2025/01/21/m...
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The real thing. An illumination showing a milking scene from the late 14th-century Tacuinum Sanitatis Casanatense. In the foreground, a man seated on an inverted basket is milking a ewe. Another man seated at a table in a hut made of wickerwork is drinking from a bowl, presumably milk. A rather stern-looking goat is seated in front of a sheep paddock in the background while the sheepdog slinks away into the protection of the hut's roof.
Today, a set of recipes from the 15th-century Dorotheenkloster MS that show turning plants into milk is nothing new and that these milks played a much more prominent role in German cooking than they do now.
#culinaryhistory #oldrecipes
www.culina-vetus.de/2025/01/19/v...
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my broken hearts raspberry tarts, made with my cream cheese pastry dough. This recipe is 100 years old and very good ❤️ #baking #hearts #oldrecipes
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Late fifteenth-century illumination of a cook at work. Framed by stylised architecture, a balding, bearded man in a long blue tunic and white apron is standing in front of a raised hearth. He is stirring one of the pots standing in the embers with one hand and tending the fire with the other. A cauldron is suspended from a chain in the background. This is the kind of kitchen in which the dishes described in the source text were prepared.
Today's two recipes are a reminder that medieval ideas of food were different from ours. Black gemüs, basically a spoonable black pudding with sugar and cloves. From the Dorotheenkloster MS:
#culinaryhistory #oldrecipes
www.culina-vetus.de/2025/01/18/c...
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A photograph of elderflowers. The white flowers just opening on the branch. Green leaves are seen in the background, out of focus. The flowers of European black elder were used to flavour porridge dishes in the Middle Ages and are popular in cordials today.
Today, I have a brief recipe from the #15th-century Dorotheenkloster MS that connects to many others. Elderflower-flavoured porridge made with almond milk for fast days.
#culinaryhistory #oldrecipes
www.culina-vetus.de/2025/01/17/e...
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Visited my parents, & cooked up a pot of cabbage rolls from a recipe of my paternal grandmother’s. My father (88) hasn’t had much of an appetite lately, & this was his favorite dish growing up. He claimed it was just like he remembered, & ate 1.5! Happiness can come in very small ways. #oldrecipes
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A photograph of freshly gathered sloes. The black-blue berries are arranged on a yellow North African earthenware plate with black design standing on a wooden table. Kitchen implements can be seen around it.
A jar of the finished mustard: A glass jar with a red screw top is seen standing on a surface of white-painted wood. It contains a yellowish-purple mustard in which the sloe berries can be made out as darker spots.
To make up for my longer absence over the weekend, another post for today: testing a recipe for antiscorbutic sloe mustard from Johannes Coler's #16th-century Oeconomia ruralis et domestica
#culinaryhistory #foraging #oldrecipes
www.culina-vetus.de/2025/01/13/t...
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Roughly contemporaneous (1425) picture from the Hausbuch der Mendelschen Zwölfbrüderstiftung. It shows a baker dressed in a tunic and hood standing in front of a large, domed bread oven. He is moving small loaves and the biconical wecken into it. Fladen would have been baked in this kind of wood-fired thermal mass oven.
Today's recipe from the #15th-century Dorotheenkloster MS is a bit nebulous. I think it's a faux meat fladen. TZHere is a very close parallel in another manuscript.
#culinaryhistory #oldrecipes #history #medieval
www.culina-vetus.de/2025/01/08/f...
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A cheesemaking scene from the late 14th-century Taciunum Sanitatis Casanatense. The illumination shows the inside of a kitchen. On the right, a woman is stirring a remarkably deep cauldron suspended over a fire by a chain. A cheese strainer, ladle, and bowl are arranged on a table in the centre of the room. A man is carrying another cheese strainer - presumably full - out of the room on a platter lined with straw. On the left, a third man is seated on as bench eating cheese curds from a bowl, being watched by a large and very disappointed dog sitting on the floor.
Today's recipe is from the #15th-century Dorotheenkloster MS, and it is very odd indeed. Making #ziger from almond milk?
#culinaryhistory #foodhistory #oldrecipes #Germancuisine #vegancheese #medieval #Lent #middleages #history
www.culina-vetus.de/2025/01/07/a...
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An almond cheese prepared for a small gathering a few years ago. The white mound of jelly, surrounded by sweetened milk, is served on a white porcelain plate. It is stuck all over with blanched whole almonds. For a more opulent display, these could be gilded.
Today, I have a #15th-century recipe for an almond #jelly from the Dorotheenkloster MS
#culinaryhistory #illusionfood #Lent #almondmilk #medieval #history #Vienna #oldrecipes #middleages #reenactment
www.culina-vetus.de/2025/01/06/m...
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A pretty almond hedgehog with spines, suitable as a children's project. The hedgehog is sitting on a white porcelain plate with slivered almonds for spines and raisins as eyes.
I may not be able to post in the next few days, so for today I have three recipes from the #15th-century Dorotheenkloster MS: #Hedgehog #subtelties
#culinaryhistory #foodhistory #oldrecipes #history #medieval #Germancuisine #Vienna
www.culina-vetus.de/2025/01/03/m...
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A painting of two walnuts shown lying on a wooden board or table.
Today, I'm translating another recipe from the #15th-century Dorotheenkloster MS: #walnut #porridge
#culinaryhistory #foodhistory #oldrecipes #medieval #history #Vienna #Germancuisine #almondmilk #middleages
www.culina-vetus.de/2025/01/02/a...
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The image shows a red cabbage head sliced in half, cut surfaces upwards, four apples, and a bowl filled with chopped onions arranged on a wooden work surface. These went into my red cabbage yesterday, and it turned out very nicely. I just had some of it with yesterday's fish in a sandwich.
Today, I'm not posting a single recipe. Instead: How #Rotkohl came to be Germany's favourite #winter_vegetable: Recipes from 1581 to 1958
#culinaryhistory #Germancuisine #oldrecipes #history #Wintergemüse #Weihnachten #Bewag #Hamburg #München
www.culina-vetus.de/2025/01/01/o...
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The cooked fish - you can see a bit of the spice and herb mixture clinging to it. The picture shows pieces of fish and brown bread arranged on a wooden plate. A dollop of mustard is visible in the two o'clock position.
No new recipe today, just trying out a familiar one from the #15th-century. Happy New Year 2025, everybody!
#culinaryhistory #oldrecipes #experimentalcooking #medieval #Germancuisine #history #middleages #fish #reenactment
www.culina-vetus.de/2024/12/31/t...
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A botanical illustration of the almond tree showing a branch with flowers, leaves, and fruit surrounded by schematic drawings of the flower, fruit, and kernel.
Today's recipe is a remarkably early #starch_pudding from the #15th-century Dorotheenkloster MS. Only almond milk and sugar, but still.
#culinaryhistory #oldrecipes #starch #medieval #Germancuisine #histpry #medieval #Vienna #pudding
www.culina-vetus.de/2024/12/30/a...
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Illustration from the late 14th-century Tacuinum Sanitatis showing a field of millet. Tall stalks fill the background while a woman in courtly dress walks past in the foreground, her pink dress hitched up to reveal a blue underdress. Birds fly above the field.
Today, I have a series of recipes for facy #porridge from the #15th-century Dorotheenkloster MS
#culinaryhistory #medievalfood #history #medieval #Germancuisine #foodcolouring #Vienna #Slavicfood #millet #middleages #foodhistory #oldrecipes
www.culina-vetus.de/2024/12/29/a...
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Cooking pears. The image shows three small, green pears photographed against a white background with a woven texture. These kind of Kochbirnen are hard, astringent, and mealy, but very aromatic. They are not meant for eating raw, but for cooking. North German cuisine still combines them with pork to good effect.
Today's recipe is for an overly complex fruit-and-pork-dish roasted on a spit - a kind of ancestral #mince_pie. From the #15th-century Dorotheenkloster MS:
#culinaryhistory #foodhistory #medieval #Vienna #oldrecipes #history #soteltie #Germancuisine
www.culina-vetus.de/2024/12/28/p...
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An illustration from the late fourteenth-century Tacuinum Sanitatis Casanatense for the chapter on fish. The picture shows two fishermen standing on a boat in a small river. They are pulling a net full of fish from the water. In the background on the far bank, a wooden vat stands in front of a hut, ready to receive their catch.
This will be the last recipe for a few days: Fish #pastries from the #15th-century Dorotheenkloster MS.
#culinaryhistory #foodhistory #medieval #Vienna #Germancuisine #history #spicy #oldrecipes #Lent #middleages
www.culina-vetus.de/2024/12/24/f...
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Late sixteenth-century drawing of a Eurasian curlew (the oldest picture I could find that was copyright-free).
Today's recipe is for #curlews - yes, they ate those. From the #15th-century Dorotheenkloster MS:
#culinaryhistory #foodhistory #medieval #oldrecipes #gamebirds #Germancuisine #history #Vienna #middleages #berries #foraged
www.culina-vetus.de/2024/12/23/c...
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Butchering scene from the late fourtenth-century Tacuinum Sanitatis Casanatense: A bull is being killed in the street. In the background, fresh pieces of meat are displayed at a butcher's shop.
Today's recipe is again from the 15th-century Dorotheenkoster MS. Roasting a calf's head entire - it illustrates how alien the Middle Ages can be to us.
#culinaryhistory #oldrecipes #history #Germancuisine #Vienna #medieval #foodhistory #nosetotail
www.culina-vetus.de/2024/12/22/s...
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Experimenting with fish cooked in a wet cloth: The fish is lying in a stainless steel baking dish, its front part wrapped in a kitchen towel soaked in wine. This experiment was a qualified success.
Today's recipe is for a complex and showy dish with roots going back to tenth-century Baghdad. From the #15th-century Dorotheenkloster MS:
#culinaryhistory #oldrecipes #medieval #Arabcuisine #culturalexchange #foodhistory #history #medieval #Vienna #subtleties
www.culina-vetus.de/2024/12/15/a...
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A trout skin with the head attached being filled with a spiced fish mixture including raisins. A spice rack and a pan can be seen in the background.
Today's recipe from the fifteenth-century Dorotheenkloster MS is again a filled fish. The stomach is turned into a fish sausage and returned to the body cavity for added effect.
#culinaryhistory #medievalfood #oldrecipes #medieval #history #foodhistory #Vienna
www.culina-vetus.de/2024/12/14/a...
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The Month of May - Flemish illumination from the early sixteenth century showing upper-class frolickers riding and boating in a lush, green landscape with mountains, but without icky poor people.
Today's recipe from the 15th-century Dorotheenkloster MS: An ancestor of gefilte fish, but associated with the month of May. Links to related recipes in the blog post.
#culinaryhistory #medievalfood #oldrecipes #foodhistory #history #medieval #lent #Germanfood
www.culina-vetus.de/2024/12/13/m...
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