By Heinrich von Holstein Displayed at Atlantia KASF, 3/2/24 Introduction Mustard is an ancient spice with written history going back millenia and usage in food likely much much longer. Mustard as a condiment in Europe can be traced back to ancient Roman texts, several of which contain recipes for ground mustard seeds mixed with wine,… Continue reading A Flight of Mustards
Category: Recipes
12th Night Feast – German Course
Atlantian 12th Night 2024By Heinrich von Holstein Course Menu King’s Hens (küneges hüenre) A Condiment (Ein condimentlin) A Carrot Puree (Ein morchen mus) A Sauce (Ein salse) with toast For this feast I was tasked with creating a course entirely from Ein Buch von Guter Spise. I looked for good “main” protein dishes in the… Continue reading 12th Night Feast – German Course
A Dish of Chicken with Mild Wine
Clean the chicken and put it in the pot, throw in two spoonfuls of oil and onion juice, one spoonful of cilantro juice, ten peeled and pounded almonds, a clove of garlic and sufficient salt and water. When it boils gently, throw in strong vinegar, murri and basil [or aromatic] nabidh [a low-alcohol wine considered… Continue reading A Dish of Chicken with Mild Wine
Küneges Hüenre – King’s Hens (For Hospitality)
Wilt du machen ein spise von hüenren (How you want to make a food of hens)Diz heizznt küneges hüenre. Nim junge gebratene hüenre. hau die an kleine mursel. nim frische eyer und zu slahe die. menge daz zu gestozzen ingeber. und ein wenic enys. giuz daz in einen vesten mörser. der heiz si. mit dem… Continue reading Küneges Hüenre – King’s Hens (For Hospitality)