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Baumkuchen Ancestry

Culina vetus on 2026-9-21
Solothurn S 392 holds a few more gems, including this one with a name that suggests something entirely different: B31 Roast milk Make roast milk this way: Take a little flour and stir it well with good milk. Then beat … Continue reading → read/watch more

Fish in Jelly

Culina vetus on 2026-9-19
Just a short recipe from Solothurn S 392 tonight, another familiar dish: B36 Item if you want to make good fish in aspic (sultz fisch), mix water and wine together and wash the fish with that. Take their innards (ingereusch) … Continue reading → read/watch more

Kroseier Again

Culina vetus on 2026-9-17
Along with the roasted eggs we looked at already, there is another recipe for re-filled eggshells in the Solothurn S 392 manuscript, and it has a very familiar name: B39 Item if you want to make kross ayer, boil eggs … Continue reading → read/watch more

Filled Eggs: A Common Recipe

Culina vetus on 2026-9-15
When I looked at the filled egg recipe in Solothurn S 392 on Sunday, I wrote that there are numerous parallels. Today; I want to start looking at them. The Solothurn recipe that started me on this reads: B40 Item … Continue reading → read/watch more

A Common Dish with Interesting Wording

Culina vetus on 2026-9-13
Here is another recipe from Solothurn S 392 that bears looking into: B40 Item if you want to make filled eggs, break them open at the top and bottom ends and empty them. Boil that which comes from the eggs … Continue reading → read/watch more

Roast Capon the Complicated Way

Culina vetus on 2026-9-12
Good news, everyone! I finished the translation of the recipes in Solothurn S 392 today. There are still some interesting ones to merit posts in their own right, but once I’ve got it cleaned u and edited, the whole text … Continue reading → read/watch more

Wine-Marinated Pork Roast

Culina vetus on 2026-9-11
The Solothurn S 392 manuscript includes another recipe labelled ‘Italian’, and it looks like an attenuated version of a richer and more robust tradition. B28 To make a pork roast the Italian way (nach welschen sytten) Item take a pork … Continue read/watch more

Fritters with Parallels

Culina vetus on 2026-9-8
Here is another recipe from the Solothurn S 392 manuscript with parallels in several other sources that are not otherwise closely related: B23 Krapfen (filled fritters) in Lent Take nuts and figs and pound them small together, spice it, and … read/watch more

Trying the Spinach Pancake Casserole

Culina vetus on 2026-9-6
I did not get to do much writing today, but I spent some time in the kitchen. Among other things, I tried out the recipe for spinach pancake casserole from the Blaues Kochbuch I posted in the Feeding the Revolution … Continue reading → read/watch more

Some Lenten Recipes and their Transmission

Culina vetus on 2026-9-4
Today, I want to look at two Lenten recipes from the Solothurn S 392 manuscript and their surprising parallels. B22 A chopped dish (gehäckt) in Lent Take blanched almonds chopped small, over half (of the dish), and take small raisins … Continue read/watch more

Plant dyeing with walnut and madder

The lazy reenactor girl on 2026-8-26
A while back my partner and I started seeing tansy flowers in his home area, and it started the longing for more plant dyeing! Since all my dyeing stuff is in my town, we got excited when he managed to find tansy really close to my house. I had of read/watch more

 

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