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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

A Wedding Custard

Culina vetus on 2025-6-20
Another short recipe from Staindl’s 1547 cookbook, interesting mainly because we are told on what occasion to serve it: To make an egg muoß lxi) Take the whites of ten eggs and stir (zwiers oder ruers) it cleanly. Take sweet … Continue reading → 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

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 more

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 more

A Venetian gown from the middle of the 16th century

Eva's historical costuming blog on 2025-6-13
 I made this to wear to the Barony of Gotvik's investiture (SCA) in March, when my friends Alfhild and Mattis stepped up as baroness and baron. She is mostly doing 16th century, and I wanted to match.  Due to unforseen circumstances I ended up read/watch more

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 more

It’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 more

How 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 more

 

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