Early Modern Diplomacy<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/histodons" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>histodons</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/historikerinnen" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>historikerinnen</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/earlymodern" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>earlymodern</span></a></span> </p><p>Michael Brauer took a different perspective on the <a href="https://hcommons.social/tags/congress" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>congress</span></a> of Vienna. He asks for its influence on European cuisine. Did it mark a transition from Baroque cuisine, based on spices, to modern “French” cuisine, based on the taste of the ingredients? Starting point of these reflections are of course the many festivities and banquets that took place during the negotiations that provided not only the possibility for informal political talks but also for cultural exchange. So, Brauer asks: Was there a culinary aesthetic specific to the <a href="https://hcommons.social/tags/VienesseCongress" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>VienesseCongress</span></a>? Which symbolic and political role played food on the congress? To answer these questions he looks at a great variety of sources ranging of administrative sources, account books, letters, memoires as well as cook books. (6/7)</p><p><a href="https://hcommons.social/tags/emdiplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>emdiplomacy</span></a> <a href="https://hcommons.social/tags/diplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>diplomacy</span></a> <a href="https://hcommons.social/tags/ViennesseCongress" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ViennesseCongress</span></a> <a href="https://hcommons.social/tags/congressDiplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>congressDiplomacy</span></a> <a href="https://hcommons.social/tags/culinaryHistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryHistory</span></a> <a href="https://hcommons.social/tags/culinaryDiplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryDiplomacy</span></a></p>
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#Culinaryhistory
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Volker Bach<p>Experiments in fifteenth-century cookery. Today: Meat-filled pears</p><p>95 Item if you would make pears, take them and cut the pears off above (cut off the tops). Cut out the core and throw it away. And pound the other with fat meat. And take (add) egg yolk and spices and salt. Fill that back into the pears. And set them in the embers and let them roast.</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/medieval" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>medieval</span></a> </p><p><a href="https://www.culina-vetus.de/2025/03/21/meat-filled-pears/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2025/03/21/mea</span><span class="invisible">t-filled-pears/</span></a></p>
Canadian Association For Food Studies<p>Canadian cuisine</p><p>Deconstruct and decolonize Canadian cuisine. Take a culinary tour of cod tongues and Nanaimo bars. Unpack how we teach and write about Canadian cuisine. Review culinary history and literature in Canada. </p><p><a href="https://mstdn.ca/tags/Read" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Read</span></a> all you want! <a href="https://mstdn.ca/tags/OpenAccess" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>OpenAccess</span></a><br><a href="https://mstdn.ca/tags/Share" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Share</span></a> generously! <a href="https://mstdn.ca/tags/KnowledgeSharing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>KnowledgeSharing</span></a><br><a href="https://mstdn.ca/tags/Grow" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Grow</span></a> your understanding of <a href="https://mstdn.ca/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a><br><a href="https://mstdn.ca/tags/Repeat" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Repeat</span></a></p><p><a href="https://mstdn.ca/tags/CanadianCuisine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CanadianCuisine</span></a> <a href="https://mstdn.ca/tags/Decolonial" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Decolonial</span></a> <a href="https://mstdn.ca/tags/SettlerColonialism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SettlerColonialism</span></a> <a href="https://mstdn.ca/tags/Neoliberalism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Neoliberalism</span></a> <a href="https://mstdn.ca/tags/FoodSovereignty" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FoodSovereignty</span></a> <a href="https://mstdn.ca/tags/Decolonization" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Decolonization</span></a> <a href="https://mstdn.ca/tags/CulinaryHistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CulinaryHistory</span></a> <a href="https://mstdn.ca/tags/CanLit" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CanLit</span></a> <a href="https://mstdn.ca/tags/Canada" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Canada</span></a> </p><p><a href="https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/search/index?query=%22Canadian+cuisine%22&dateFromYear=&dateFromMonth=&dateFromDay=&dateToYear=&dateToMonth=&dateToDay=&authors=" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">canadianfoodstudies.uwaterloo.</span><span class="invisible">ca/index.php/cfs/search/index?query=%22Canadian+cuisine%22&dateFromYear=&dateFromMonth=&dateFromDay=&dateToYear=&dateToMonth=&dateToDay=&authors=</span></a></p>
Volker Bach<p>Wheel-Cut Fritters (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Take good flour, put it on a board, pour on egg and warm milk, salt it, and make a dough. See it does not become too stiff. Roll it out well and roll it as thin as you can. Then lay it in two layers (fold it in half) and roll it out again. Cut the dough as you please with a pastry wheel and fry it quickly. Sprinkle with sugar when you wish to serve them.</p><p>See more: <a href="https://www.culina-vetus.de/2024/05/26/wheel-cut-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/05/26/whe</span><span class="invisible">el-cut-fritters/</span></a></p>
Mapologies<p>The word <a href="https://mastodon.social/tags/onion" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>onion</span></a> & French as <a href="https://mastodon.social/tags/oignon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>oignon</span></a> trace back to the Latin word "unio" meaning "single" or "unity," possibly referring to the concentric layers that make up the vegetable.</p><p><a href="https://mapologies.com/roots" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="">mapologies.com/roots</span><span class="invisible"></span></a></p><p><a href="https://mastodon.social/tags/EtymologyMap" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>EtymologyMap</span></a> <a href="https://mastodon.social/tags/CulinaryHistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CulinaryHistory</span></a> <a href="https://mastodon.social/tags/VegetableEtymology" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>VegetableEtymology</span></a> <a href="https://mastodon.social/tags/FoodLinguistics" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FoodLinguistics</span></a></p>
Volker Bach<p>Grape Juice Tart - an Experiment <br>(c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Take the berries of the grapes and a little flour, melted butter, sugar, and cinnamon. Press it through (a sieve) together and put it in a pan. Let it boil until it turns thick, put it into a tart and let it bake a quarter of an hour. When you think it has had enough and it is turning nicely brown, take it out and let it cool. Then sprinkle it with sugar and cinnamon and serve it.</p><p>See more: <a href="https://www.culina-vetus.de/2024/03/24/a-grape-juice-tart-experiment/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/03/24/a-g</span><span class="invisible">rape-juice-tart-experiment/</span></a></p>
Volker Bach<p>Cherry Tart (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Take sour cherries and put them into wine. Let them boil. The wine must be sweet. When you boil it, put in a semel loaf and sugar. Then pass the cherries through and put them into a pan, let them boil and let them cool again. Then take sugar and cinnamon and put it into the above, put it on a tart base, and let it bake for a quarter hour. When you take it out, take melted butter and put it on the tart..."</p><p>See more: <a href="https://www.culina-vetus.de/2024/03/11/sour-cherry-tarts/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/03/11/sou</span><span class="invisible">r-cherry-tarts/</span></a></p>
Volker Bach<p>Chard Tart (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Take on your table sage leaves, eight marjoram sprigs, a handful of parsley, 5 leaves of lemon balm, 12 leaves of bugloss, a little chervil (?), 10 endive leaves, 10 borage leaves, a little chervil (?), and about four times as much chard as there is of the other herbs. If they are clean, do not wash them and chop them small. Then put them into hot fat and fry (reschs) them in it. Then put them in a bowl ..."</p><p>See more: <a href="https://www.culina-vetus.de/2024/03/09/two-recipes-for-green-tart/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/03/09/two</span><span class="invisible">-recipes-for-green-tart/</span></a></p>
Volker Bach<p>Hamburger Klöben (1830)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>IX No. 88: To bake good Klöben</p><p>Take 10 pounds of flour, 2 pounds of butter, half a Loth of cinnamon, half a pound of currants, a quarter pound of sugar, 1 cup of syrup, 2 cups of large raisins, 4 beer glasses of warm milk, 2 glasses of yeast, and prepare it as Hannoverschen Kuchen. From this dough, you can prepare 5 Klöben, brush them with egg yolk, and bake them in an oven.</p><p>see more: <a href="https://www.culina-vetus.de/2024/01/28/hamburger-kloben-1830/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/01/28/ham</span><span class="invisible">burger-kloben-1830/</span></a></p>
Volker Bach<p>Sugared Almonds (1581)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"If you wish to coat this manner of confit with sugar, take a clean copper basin that has two handles and hang it up high with a rope through both handles. Set a brazier with glowing coals beneath it, then place the confit in the basin and warm it nicely. Pour fine clarified sugar over it and frequently stir it until the confit takes the sugar to itself. Thus it will turn out nicely white and dry. ..."</p><p>See more: <a href="https://www.culina-vetus.de/2024/01/01/gebrannte-mandeln/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/01/01/geb</span><span class="invisible">rannte-mandeln/</span></a></p>
John Last<p>This summer, I was lucky enough to travel across <a href="https://mstdn.ca/tags/Sicily" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Sicily</span></a> to see <a href="https://mstdn.ca/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>food</span></a> <a href="https://mstdn.ca/tags/history" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>history</span></a> in the making: the production of <a href="https://mstdn.ca/tags/Italy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Italy</span></a>'s very first homegrown <a href="https://mstdn.ca/tags/coffee" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>coffee</span></a> bean.</p><p>Here's the story of the one-of-a-kind Andrea Morettino and his family's multigenerational <a href="https://mstdn.ca/tags/quest" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>quest</span></a> to bring one of Italy's favorite obsessions onto native soil:</p><p><a href="https://podcasts.apple.com/us/podcast/worlds-first-italian-coffee-bean/id1438546054?i=1000634219558" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">podcasts.apple.com/us/podcast/</span><span class="invisible">worlds-first-italian-coffee-bean/id1438546054?i=1000634219558</span></a></p><p><a href="https://mstdn.ca/tags/podcast" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>podcast</span></a> <a href="https://mstdn.ca/tags/travel" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>travel</span></a> <a href="https://mstdn.ca/tags/Culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Culinaryhistory</span></a> <a href="https://mstdn.ca/tags/culture" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culture</span></a> <a href="https://mstdn.ca/tags/caffe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>caffe</span></a> <a href="https://mstdn.ca/tags/roasting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>roasting</span></a> <a href="https://mstdn.ca/tags/artisan" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>artisan</span></a></p>
Volker Bach<p>Cheese-Bacon Fritters (15th c.)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"143 Krapfen fried with a filling (sältz)</p><p>A filling (saltz) for krapfen. Prepare a filling (füll saltzen) with grated cheese and with eggs and also with chopped bacon, and spread (kleib) it on the (dough) sheet and (stick) the other part on top of it. Shape flat fritters (fladen) and fry them in fat. You can also fill the same fritters with eggs and with apples."</p><p>See more: <a href="https://www.culina-vetus.de/2023/12/03/cheese-bacon-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2023/12/03/che</span><span class="invisible">ese-bacon-fritters/</span></a></p>
Volker Bach<p>Venison Back Roast in a Crust (15th c.)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> <br>135 Back roast of a roe deer, or a hare roasted entire</p><p>Of back roast. Take the back roast of a roe deer, lard it well with small pieces of bacon, sprinkle it well with salt, and throw ginger, caraway and pepper on it. Wrap it in dough like krapfen. Let it bake in an oven. Note by the light (colour?) that it is fully roasted. Prepare hares roasted entire the same way.</p><p> <br>See more: <a href="https://www.culina-vetus.de/2023/11/26/roe-deer-back-roast-in-crust/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2023/11/26/roe</span><span class="invisible">-deer-back-roast-in-crust/</span></a></p>
Venita<p>One of the best culinary shows giving history of Black cuisine from a Black perspective...Africa to the States. This series is so good for the soul. *Chef's Kiss*<br> ‘High On The Hog’ Season 2 Centers Food As Freedom <a href="https://www.forbes.com/sites/richardfowler/2023/11/22/high-on-the-hog-season-2-centers-food-as-freedom/?sh=4bd62f2334ae" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">forbes.com/sites/richardfowler</span><span class="invisible">/2023/11/22/high-on-the-hog-season-2-centers-food-as-freedom/?sh=4bd62f2334ae</span></a><br><a href="https://masto.ai/tags/Blackmastodon" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Blackmastodon</span></a> <a href="https://masto.ai/tags/Blackfediverse" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Blackfediverse</span></a> <a href="https://masto.ai/tags/Blackcuisine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Blackcuisine</span></a> <a href="https://masto.ai/tags/Culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Culinaryhistory</span></a></p>
Volker Bach<p>Tripe Dumplings (15th c.)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Item dumplings of tripe. Take boiled sheeps’ tripe, hard-boiled eggs, a little white bread, sage, and salt. Chop this small and mix cut bacon, raw eggs, and saffron into it. And shape balls like eggs and cook (bach) them in the soup (cooking liquid) in a vessel (kar), and as they harden, coat (read walg for erwell) them in egg dough. Stick them on a spit and roast them."</p><p>See more: <a href="https://www.culina-vetus.de/2023/11/24/roasted-tripe-dumplings/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2023/11/24/roa</span><span class="invisible">sted-tripe-dumplings/</span></a></p>
SheepchaseGenuine question:<br><br>I know cooking has improved vastly in the UK, but at least when I was younger, vegetables were ALWAYS overcooked.<br><br>Was this always the case in Britain and if so why? (Or when did it start if it wasn’t the case).<br><br><a class="hashtag" href="https://chai.kibbutz.gay/tag/historians" rel="nofollow noopener noreferrer" target="_blank">#Historians</a> <a class="hashtag" href="https://chai.kibbutz.gay/tag/history" rel="nofollow noopener noreferrer" target="_blank">#History</a> <a class="hashtag" href="https://chai.kibbutz.gay/tag/uk" rel="nofollow noopener noreferrer" target="_blank">#UK</a> <a class="hashtag" href="https://chai.kibbutz.gay/tag/cooking" rel="nofollow noopener noreferrer" target="_blank">#Cooking</a> <a class="hashtag" href="https://chai.kibbutz.gay/tag/vegetables" rel="nofollow noopener noreferrer" target="_blank">#Vegetables</a> <a class="hashtag" href="https://chai.kibbutz.gay/tag/culinaryhistory" rel="nofollow noopener noreferrer" target="_blank">#CulinaryHistory</a>
Juneisy Hawkins<p>Did you know that 7up used to contain lithium? AND, did you know 7up tried really hard to get people to cook with it???</p><p>My latest Substack is up! Check it out!</p><p><a href="https://open.substack.com/pub/historicalfoodways/p/shrimps-louisiana-with-7up?r=1n7r7o&utm_campaign=post&utm_medium=web" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">open.substack.com/pub/historic</span><span class="invisible">alfoodways/p/shrimps-louisiana-with-7up?r=1n7r7o&utm_campaign=post&utm_medium=web</span></a></p><p><a href="https://mastodon.social/tags/foodhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>foodhistory</span></a> <a href="https://mastodon.social/tags/histfood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histfood</span></a> <a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/foodculture" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>foodculture</span></a></p>
Volker Bach<p>Battered Stockfish (c. 1440)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>... and press it (out?) in vinegar, (but) so that it stays whole. Tie it to two lengths of wood and lay it on a wooden griddle, and spread out the fire everywhere under it so that it warms. Drizzle it well with butter. Then prepare a nice batter of white flour and of eggs. Add pounded pepper or sugar and a little saffron. Salt it in measure and drizzle it on the fish....</p><p>See more: <a href="https://www.culina-vetus.de/2023/08/27/roast-battered-stockfish/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2023/08/27/roa</span><span class="invisible">st-battered-stockfish/</span></a></p>
Volker Bach<p>Fried Salmon Pastries (c. 1440)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Take a salmon and scrape off its scales. Split it and cut it to pieces. Chop parsley and sage, take pounded ginger, pepper, and anise. Salt it in measure. Prepare a coarse dough (derben taig) according to the size of the pieces and throw the seasoning (das kraut) onto the pieces and wrap them in (bewirff sey mit) the dough. If you can stamp them in a mould, do that. ...</p><p>See more: <a href="https://www.culina-vetus.de/2023/08/25/salmon-pastries/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2023/08/25/sal</span><span class="invisible">mon-pastries/</span></a></p>
Volker Bach<p>Suckling pig (c. 1440)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Take a piglet that is three weeks old and scald it (...) Careful not to injure it, you should loosen the skin all around and detach both flesh and bones and everything that is inside the body all the way to the claws. And take a quantity as large as two eggs of the flesh you took out and boil it until it is almost done. And take bacon and chop it, and add an egg and a slice of bread and parsley and sage ...</p><p>See more: <a href="https://www.culina-vetus.de/2023/08/16/suckling-pig-from-the-mondseer-kochbuch/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2023/08/16/suc</span><span class="invisible">kling-pig-from-the-mondseer-kochbuch/</span></a></p>
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