Einkorn genomics sheds light on history of the oldest domesticated wheat
#archeobotanics #archeology #foodhistory #culinaryhistory

https://www.nature.com/articles/s41586-023-06389-7

#FridayNightHistory 54: "Waffle on a Stick," is here! In which we talk about an okonomiyaki cousin in Yamagata Prefecture! Read on below for #CulinaryHistory! #Podcasts #Histodons #JapaneseHistory

Today I published a piece about the act of eating in Southeast Asia
#histfood #foodhistory #historicalfoodways #culinaryhistory #foodculture
"Where have all the knives gone? " https://open.substack.com/pub/historicalfoodways/p/where-have-all-the-knives-gone?r=1n7r7o&utm_campaign=post&utm_medium=web

Wafer Fritters (c. 1490)

#culinaryhistory #histodons

Another recipe I experimented with Saturday, this one is from the Kuchenmaistrey:

1. lvi. Item fritters of wafers (oblaten) make thus: Take figs and raisins, boil them, and chop them small. Season it with spices and saffron, add salt, and temper it well. Take one wafer and spread (zen{[e]r}g) the figs on it and set another wafer on it. Dredge this through a batter of white flour and fry them nicely.

See more: https://www.culina-vetus.de/2023/02/28/experiment-wafer-fritters/

Frog Recipes from Rumpolt (1581)

#culinaryhistory #histodons

1 Fried frogs, salt, pepper and flour them, and fry them in hot butter so that they become nicely crunchy. Bring them to the table warm and strew them with ginger. But if you wish to serve a sour sauce over them, take gooseberry juice with the berries, also add butter and a little pepper, let it boil with that and pour it over the fried frogs. Thus it will turn out good and well-tasting. ...

See more: https://www.culina-vetus.de/2023/02/26/frogs-according-to-rumpolt/

On 20th century Japan and the Armenian history of the beloved Japanese baked good called melonpan: check out this 2021 article of mine at @unseenjapan https://unseenjapan.com/melonpan-armenian-history/ #CulinaryHistory #Armenia #Melonpan

Fig-Walnut Fritter Experiment

#culinaryhistory #histodons

1 If you would make small fritters (kreppelin) in Lent, take nuts and figs and pound them small with each other and season it according to your will and heat (it in) oil and fry them (wrapped) in a leavened (erhabendem) dough in the way of dumpling-style fritters (kreppelin, modern German Krapfen) in a pan and serve them cold at the table, those are well-tasting fritters.

See more: https://www.culina-vetus.de/2023/02/25/experiment-fig-raisin-fritters/

Concealing Frogs and Snails (1598)

#histodons #culinaryhistory

"To make small dishes of snails and frogs

1 You chop them with bacon or other fat, fill it into pork guts and make sausages from it, or wrap it in a mutton caul. You can then either boil or roast them.

(...)

Thus you can feed them (bey bringen) unnoticed to someone who is not willing to eat them readily."

See more: https://www.culina-vetus.de/2023/02/24/snail-and-frog-sausage/

Frog Recipes from 1598

#culinaryhistory #histodons

" (...) 2 You mix salt, pepper, and flour, flour them, with this and fry them in butter. Throw in parsley when they are almost done, sprinkle them with salt and serve them.

3 You boil them and cut them small, place them in a pot with wine, prepare them with cubed apples, small raisins, ground pepper, ginger, and butter and let them cook until done etc. (...)"

See more: https://www.culina-vetus.de/2023/02/23/frog-recipes-from-de-rontzier/

Snail Pie: A Warning (1598)

#culinaryhistory #histodons

Prepare the snails as they should be. Take them out of the water and swing them like lettuce in a clean cloth. Then place them in a platter or bowl, season with plenty of pepper ...

(...)

There is little useful about snails. They mostly serve (as food for) lechers. That is why young people should not eat too much (of them), otherwise great harm can come of it as I know to tell from many examples.

See more: https://www.culina-vetus.de/2023/02/20/snail-pie-a-warning-from-history/

Snail Recipes from 1581

#culinaryhistory #histodons

There are nine dishes to be made from snails

1 Take the snails and set them to cook in water. Let them boil an hour or four. When they are boiled, draw them out of their shells and take their fore and hind parts separately. Rub the front part well with salt, that way the slime comes away, and wash them cleanly in six or seven waters so they are not slimy. Pepper them well and cut green, fragrant herbs ...

see more: https://www.culina-vetus.de/2023/02/19/snail-recipes-from-rumpolt/

Snail Recipes from 1598

#culinaryhistory #histodons

1 You boil them in water for a quarter hour, then you pull them from their shells, discard the tails, wash out the shells cleanly, and also wash the snails in salt four or five times so the sliminess goes away and then clean them off with water. Chop parsley and mix it with pepper and butter, and place a little of this in each shell. Place the snails on top whole or cut in pieces ...

See more: https://www.culina-vetus.de/2023/02/17/snail-recipes-from-de-rontzier/

Tortoise Recipes (1581)

#culinaryhistory #histodons

Rumpolt and de Rontzier have chapters on tortoises. Here is Rumpolt’s:

1 Take the tortoises, set them to cook in water and add salt. When they are boiled, take them out asnd cool them. Remove the shells and dismember them nicely. Pepper, salt, and flour them well and fry them in hot butter. Serve it dry (i.e. without sauce) thus warm, with verjuice or fresh juice of sour lemons squeezed over them.
(...)

See more: https://www.culina-vetus.de/2023/02/15/rumpolt-on-tortoises/

"Brauntuch" (1598)

#culinaryhistory #histodons

If you would make Brauntuch that are used for jelly, pound black cherries in a mortar and pass them through a haircloth. Moisten cloth in this three or four times, but so that each time they are dried again in the sun. You can also make Brauntuch of blueberries, brambles, Morbirn (cowberries or lingonberries?) and Keylkenbirn (?) this way.

I am not entirely sure how this would be used, but it is interesting.

See more: https://www.culina-vetus.de/2023/02/14/brown-cloth-from-de-rontzier/

Halfway through the month feels like a good time to promote my new Substack newsletter.
If you are into food, food history, culinary history, and food culture, this substack is for you!

#foodhistory #histfood #culinaryhistory #foodculture

https://historicalfoodways.substack.com/

Sweetened Cream Custard (1559)

#histodons #culinaryhistory

"Take thick milk and boil it in a pan, and when it boils, put it in a pot and set it by the fire. When it boils hard, beat the eggs well and put them into the pot with the thick milk. Let it boil slowly (gemach) that you see it does not curdle completely (gehet … nit gar zusammen) like an egg cheese (ayr keß). Put it in a small bag and leave it hanging one night, thus it drains (zerseyhet). ..."

See more: https://www.culina-vetus.de/2023/02/12/sweet-egg-muskochen/

Rose and Flower Sugar (1559)

#culinaryhistory #histodons #foodhistory

I expect to be back at my computer late tonight, if at all. Thus, here is an early and short recipe from the Kuenstlichs und Fuertrefflichs Kochbuch:

80 To Prepare Rose Sugar or other Sugar

Take three Lot of sugar to one Lot of roses, but four Lot with lavender, and to a Lot of flowers (Pluemlein) also this much.

See more: https://www.culina-vetus.de/2023/02/10/rose-and-flower-sugar/

Two 16th-Century Spice Mixes

#culinaryhistory #histodons

78 A Trisanet

Take half a pound of sugar, one Lot ginger, one cinnamon, one quintelin mace, one quintlein galingale, pound it small with the ginger and the cinnamon bark.

79 Another Good Trisanet

Take two pounds of sugar, three Lot of cinnamon, two Lot of ginger, two Lot of galingale, one Lot of mace, one quintlin cardamom, a quintlin peppercorns.

See more: https://www.culina-vetus.de/2023/02/09/two-trisanet-recipes/

Maize in Germany (1543)

#culinaryhistory #histodons

"Of Turkish Corn (Türckischem Korn)

Names: The present plant was also recently brought to us from Turkey, Asia, and Greece, which is why it is called Turkish corn (Türckisch korn). It has not been called anything other than Turcicum frumentum in Latin.

Its Kinds: There are four kinds of Turkish corn. One with brown grains, one with red ones, one with yellow ones, and one with white ones. ..."

See more: https://www.culina-vetus.de/2023/02/07/maize-according-to-leonhart-fuchs/

Wine Jelly Recipes (1598)

#culinaryhistory #histodons

1 You put into a new pot wine, water, two and a half times as much wine as water, and isinglass. If you do not wish to have isinglass in it, you shall also leave out the water and cook calves’ feet and use the same broth in place of water and isinglass. Boil cut-up cinnamon in wine and pass it through a haircloth into the jelly broth, season it with sugar, and put in it two or three pewter bowls. (...)

See more: https://www.culina-vetus.de/2023/02/01/galantine-jelly-recipes-from-de-rontzier/