Selections from a German Meal c. 1581
© 1999 by M. Grasse

I have chosen to present a selection of dishes as might be found on the breakfast table of a well-to-do German farmer in 1581.

Bratwurst adaptation. – I was inspired by a comment from a gentle who expressed regret at not being able to sample my bratwurst due to a restriction on consuming pork. I tried to locate a sausage recipe without pork to no avail. I found several other sausage recipes (all including bacon) in Rumpolt, but all I found (so far) require 6 weeks hanging in the smoke (away from the heat) of the chimney "so they will last." I wanted a fresh bratwurst, so I followed the Bratwurst recipe in the Sabine Welserin (1553) cookbook (translated by Valoise Armstrong) substituting turkey breast and turkey bacon for the pork. Marx includes several recipes for "Indian Hen" ; which, by the picture, I interpret to mean turkey. I have included the picture for your pleasure. Even though he did not include a turkey sausage recipe I thought it the best substitution.

 A dish of lentils - Taken directly from Marx Rumpolt’s "Ein New Kochbuch," this is a simple dish of lentils cooked with beef broth and seasoned with onion, garlic, and herbs.

Bread - Marxen emphasized that the bread served should have all scorch marks and bits of flour removed, but even in the baked goods section there are no instructions for bread. This seems to confirm that someone else did baking, and the bread was purchased. For this reason I purchased the bread I serve.

 Pickled red beets – also from Marx Rumpolt, beets in wine and vinegar flavored with anise, coriander, and caraway.

 Salad of radishes - a simple salad dressed with oil and vinegar. From Rumpolt's Kochbuch.

 Dried peaches - I was intrigued by a recipe for sugaring and drying fresh peaches. This is also from Rumpolt. For this menu slices of apple, batter-dipped and fried, might have been more appropriate, but I selected a sweet that would keep longer while still remaining tasty.

The menu was chosen based on a breakfast on a meat day from "Four banquets of the Farmers" in "Ein New Kochbuch."

  • The first course included soup with sliced beef, boiled beef, and bird; I opted for lentils cooked in beef broth.
    The second course, the fried meats, included fried mutton, fried chickens and bratwurst. As a condiment to the fried dishes he suggests sour red beets.
    The third course consists of a dish of sauerkraut ringed with bratwurst.
    The fourth course is a "preserved old chicken" – I have not found his recipe for this, yet!
    The fifth course is a salad.
    The sixth course is the fruits, nuts, cheese, baked things, and cakes.
    •

    I have provided only selections from this "banquet" in part because I have limited display space, but also because I am not convinced that a farmer, even a well to do farmer, would have quite as elaborate a meal at breakfast.

    To see more of Marx Rumpotlts recipes.

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