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Soon there will be a VERY ROUGH translation of the banquets listed in the beginning of Marxen Rumplt's 1581 Ein New Kochbuch. For now only the woodcuts are here, translitteration and translation will follow as I find time. As always: the translation is my own, as are any errors, typos, and other mistakes. Any words in ALL CAPPS are words I do not (yet) know the transslation of. Page numbers are give in << #>>. The numbers behind each item are which number that item is in the specific course. Above is the woodcut from the 'Bancket der Bauren' the banquet for Farmers Rumpolt page 40 Now follow four banquets of the farmers/ wherein announced what for food and tradition not only on a meat/ but also on a fast day are to be prepared. The first course for the early meal, on a meat day a sliced (with bread or the meat?) clear beef soup 1 Beef cooked, and a capon, and dry meat/ all prepared in one bowl and with a horseradish (sauce) poured over. 2 The other course for the early meal/ on a meat day A roast goose/ roast leg of mutton studded (larded) with sage/ roasted chickens/ a veal roast/ and bratwurst/ this all prepared in one bowl. To (accompany) the roasts one can red beets made sour with horseradish prepared/ as they do in Bavaria/ prepare The third course for the early meal/ on a meat day A sour cabbage (sauerkraut) cooked/ and surrounded with smoked bacon and bratwurst page 40b The fourth course for the early meal/ on a meat day Preserved old chickens yellow (wish saffron?) The fifth course for the early meal/ on a meat day A pork brawn (aspic) The sixth course for the early meal/ on a meat day apples and pears 1 nuts 2 cheese 3 this all in one bowl arranged together Assorted baked things/ cakes/ and Holhippen (a type of baked thing?) 4 Also all arranged in one bowl. The other banquet of the farmers The first course for the night meal/ on a meat day A salad 1 hard boiled eggs 2 bratwurst 3 a cut up ham 4 dried meat 5 All in one bowl prepared/ and laid around the salad The other course for the night meal/ on a meat day A good chicken soup/ with a beef The third course for the late meal/ on a meat day A bowl full of coarse fried things (might be crisp fried things either?) The fourth course for the night meal/ on a meat day. A green cabbage with chopped smoked pork Rumpolt page 41 The fifth course for the night meal/ on a meat day Preserved young goose in a pepper (sauce) The sixth course for the night meal/ on a meat day Assorted baked things/ cakes and Holhippen (a type of baked thing?) all arranged in one bowl. End of the other banquet for farmers/ for the late meal/ on a meat day. The third banquet of the farmers. The first course for the early meal/ on a fast day A pea soup 1 Cooked eggs 2 The other course for the early meal / on a fast day Carp cooked blue/ and vinegar thereto The third course for the early meal/ on a fast day A sauerkraut with dried salmon cooked/ and backed fish/ and fried fish on the kraut/ arranged all in a bowl The fourth course for the early meal/ on a fast day Yellow pike cooked (in the) Hungarian (style) The fifth course for the early meal/ on a fast day A white aspic made of Carp sour The sixth course for the early meal/ on a fast day Assorted baked things/ cakes/ and Holhippen (a type of baked thing?)/ also small Steigleder and set cakes/ apples/ pears/ nuts/ and cheese/ all arranged in one bowl. Rumpolt page 41 The fourth banquet / for farmers The first course for the night meal/ on a fast day A salad of white cabbage (or lettuce) cut/ and hard boiled aggs set thereon/ also fried fish thereto 1 A Hungarian cheese soup with onions 2 Fresh cooked eggs 3 The other course for the night meal/ on a fast day Preserved black carp The third course for the night meal/ on a fast day A green cabbage with baked fish or with chopped roots (like carrots or other root veggies) The fourth course for the night meal/ on a fast day Preserved (pickled?) Herring with onions The fifth course for the night meal/ on a fast day Warm peas with sauerkraut 1 Stockfish cooked with onions and milk/ nicely white with butter 2 The sixth course for the night meal/ on a fast day Assorted baked things/ cakes/ Holhippen (a type of baked thing?)/ small Steigleder and set cakes/ Also apples/ pears/ nuts/ and cheese/ all arranged in one bowl. End of the four farmers banquets and the transliteration in German Rumpolt seite 40 Nun folge vier Bancket der Bau= ren/ darinn vermeldet/ was fu:r Speisz vnd Trachten/ nicht allein auff die Fleisch/ sondern auch auff die Fasttage/ zurichten seyen Der erste gang zum Fru:mahl/ am Fleischtag. Ein Auffgeschnitten lauter Rindfleisch Suppen. Rindfleisch gekocht/ und ein Kapaunen unnd du:rr Fleisch/ alles in ein Schu:ssel angericht/ vnd einen Kra:n daru:ber gegossen. 2 Der ander gang zum Fru:mahl/ am Fleischtag. Ein gebratene Gansz/ gebratenen Hammelska:el mit Salben gespickt/ ein gebratene Saw/ gebratene Hu:ner/ ein Ka:lbern Brate[n]/ vn[d] Bratwu:rst/ disz alles in ein Schu:ssel angericht. Zum Gebratens kan man rote Ru:ben saur mit Kra:n gemacht/ wie mans im Beyerland machet/ anrichten. Der dritte Gang zum Fru:hmahl/am Fleischtag/ Ein saur Kraut gekocht/ vnd mit gera:chertem Speck vnnd Bratwu:rsten umblegt. Page 40b Der vierdte Gang zum Fru:mahl/ am Fleischtag. Eyngemachte alte hu:ner gelb. Der fu:enffte Gang zum Fru:mahl/ am Fleischtag. Eine Schweine Gallrat. Der sechste Gang zum Fru:mahl/ am Fleischtag. Epffel vnd Birn 1 Nu:sz. 2 Ka:sz 3 Disz alles in ein Schu:ssel zusammen angericht. Allerley Gebackens/ Kuchen/ vund Holhippen. 4 Auch alles in ein Schu:ssel angericht. Das ander Bancket der Bauren. Der erste Gang zum Nachtmahl/ am Fleischtag. Ein Salat. 1 Ha:rte Eyer. 2 Bratwu:rst. 3 Ein zerschnittenen Schuncken 4 Du:rr Fleisch. 5 Alles in ein Schu:ssel angericht/ vnd vmb den Salat herumb gelegt. Der ander Gang zum Nachtmahl/ am Fleischtag. Ein gute Hennen Suppen/ mit einem Rindfleisch. Der dritt Gang zum Nachtmahl/ am Fleischtag. Ein Schu:ssel voll allerley grob Gebratens. Der vierte Gang zum Nacthmahl/ am Fleischtag. Ein gru:n Kraut mit einem gera:ucherten Spenserklein. Rumpolt 41 Der fu:nffte Gang zum Nachtmahl/ am Fleischtag. Eyngemachte junge Ga:nsz in eim Pfeffer. Der sechste Gang zum Nachtmahl/ am Fleischtag. Allerley Gebackens/ Kuchen vnnd Holhippen/ alles in ein Schu:ssel zu- sammen angericht. Ende desz andern Banckets der Bauren/ zum Nachtmahl/ am Fleischtag. Das dritte Bancket der Bauren. Der erste Gang zum Fru:mahl/ am Fasttag. Ein Erbesz Suppen. 1 Gesottene Eyer. 2 Der ander Gang zum Fru:mahl/ am Fasttag. Blaw abgesotten Karpffen/ vnd essig darzu. Der dritte Gang zum Fru:mahl/ am Fasttag. Ein saur Kraut mit du:rrem Lachs gesotten/ vnnd Backfisch/ vnd Brat- fisch auff dasz Kraut/ alles in ein Schu:ssel angericht. Der vierdte Gang zum Fru:mahl/ am Fasttag. Gelbe Hecht gekocht auff Ungerisch. Der fu:nffte Gang zum Fru:mahl/ am Fasttag. Ein weisse Gallrat gemacht von Karpffen saur. Der sechste Gang zum Fru:mahl/ am Fasttag. Allerley Gebackens/ Kuchen vund Holhippen/ auch Steigleder vnd Setz Ku:chlein/ Epffel/ Birn/ Nu:esz vnd Ka:sz/ alles in ein Schu:ssel angericht. Rumpolt 41b Dasz vierdt Bancket/ Der Bauren. Der erste Gang zum Nachtmahl/ am Fasttag. Ein Salat von Weissem Kraut geschnitten/ vnd ha:rte Eyer daruff ge- legt/ auch Bratfisch darzu. 1 Ein Ungerische Ka:szsuppen mit Zwibeln. 2 Frisch gesottene Eyer. 3 Der ander Gang zum Nachtmahl/ am Fasttag. Eyngemachte schwartze Karpffen. Der dritt Gang zum Nachtmahl/ am Fasttag. Ein gru:n Kraut mit Backfischen oder mit gehackten Ru:ben. Der vierdte Gang zum Nachtmahl/ am Fasttag. Eyngemachte Hering mit Zwiebel Der fu:nffte Gang zum Nacthmahl/ am Fasttag. Warme Erbesz mit saurem Kraut. 1 Stockfisch gekocht mit Zwibel vnd Milch/ fein weisz mit Butter. 2 Der sechste Gang zum Nachtmahl/ am Fasttag. Allerley Gebackens/ Kuchen/ Holhippen/ Steigleder vn[d] Setz Ku:chlin/ Auch Epffel/ Birn/ Nu:esz vnd Ka:sz/ alles in ein Schu:ssel angericht. Ende der vier Bauren Bancket/ett.   Below is the woodcut belonging to the 'Keyserliche Bancket', the Banquet for Emperors.   Below (and sorry, the digicam didnt want to play nice) is the woodcut at the start of the 'Bancket der Königen in Ungern vnd Böhem' The Banquet of the kings in Hungary and Bohemia. A rough translation of the four menus in that section follows.   <<19a>> Now follow four banquets of the Kings in Hungary and Bohemia/ therein is noted/ what food and accoutrements/ not only on the meat/ but also on the fast days/ are prepared. The first course for the early meal/ on a meat day. A large piece (of) Beef/ and smoked meat therby/ of all sorts of smoked meat. 1 Two capons in a soup/ anf of assorted roasted (things) on top/ as follows/ specifically/ A Venison loin roast/ also a roast leg of veal / and roasted on a Hazelwood skewet (rotissery)/ a part rubbed with garlic/ A veal braturst/ a pork bratwurst/ and small birds roasted/ all put with the capons onto the soup/ That is called Hungarian saddled soup. 2 The other course. Thirty young chickens cooked yellow in the Hungarian style/ of those two for the master of the yard/ two for the master of the Kitchen/ and two for them that cooked it/ the other four and twenty served in silver. 3 <<19b>> The third course. Sixty capons/ prarie chickens/ snipe/ Brickhanen/ and wood grouse/ also assorted bird small and large/ and one calls it small roasts/ and also thereto young chickens and pheasants. 4 The fourth course. Pork wild-game cooked in pepper in the Hungarian style/ A sour kraut cooked with a smoked bacon/ and dried sausages/ and also with smoked capons and chickens. 5 The fifth course. Two beef roasts/ A roasted Pig/ A veal roast/ A whole young lamb roasted/ A mutton haunch roasted/ A roasted goose/ A roasted wood grouse/ and also a young kid (goat!) roasted/ That one calls large roasts. 6 The sixth course. A Rice cooked in milk 7 Kid meat (young goat) cooked green in the Hungarian style. 8 A large Hungarian torte. 9 A wild game Pie. 10 A white gellatine of pork/ made with garlic. 11 The last course to the fruits/ after the opportunity presents itself/ be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/ with baked things/ with quince juice/ and of all sorts of preserved fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc. End of the first banquet/ of the kings of Hungary and Bohemia/ for the early meal/ on a meat day. <<20a>> The other banquet / of kings in Hungary and Bohemia The first course for the evening meal/ on a meat day Firstoff assorted salad/ A smoked pig/ hard boiled eggs and assorted smoked meat/ around the salad arranged. 1 A quarter of a mutton/ and two capons that are smoked/ watered (soaked)/ and in a clear soup/ with whole pepper/ ginger/ nut meg blossom (mace)/ and parsely sprinkled. 2 A whole venison (doe) cooked with blod in the Hungarian style. 3 Sixteen capons for small roasts/ with assorted fowl. 4 Kid (young goat) meat yellow/ with a wine soup. 5 A pie of wild boar (?)/ And a green cabbage also thereto. 6 A cooked veal meat with verjuice/ Thereto a Hungarian torte with many leaves (layers) 7 Thereafter large roasts/ as described earlier in the early meal/ Alaso sauces (for dunking) as belong with roasts. 8 The other course. A wild boars head cooked cold/ A pressed Boarshead/ and thereto old chickens white/ cooked with sour limes (lemons?). 9 The third course. Two whole roasted rabbits/ with an apple sauce (???) 10 Barley cooked/ with veal sausages. 11 The fourth course. Young goose cooked with blood/ in the Hungarian style. 12 A gelatine made of old chickens yellow/ A large piece of beef/ and also white peas cold with Maluasier (sweet wine?) 13 The last course to the fruits/ after the opportunity presents itself/ be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/ with baked things/ with quince juice/ and of all sorts of preserved fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc. End of the first banquet/ of the kings of Hungary and Bohemia/ for the evening meal/ on a meat day. <<20b>> The third banquet / of kings in Hungary and Bohemia The first course for the early meal/ on a Fast day An almond soup. 1 A pea soup/ with pike stomachs/ or with pike livers/ and parsely root. 2 Cooked eggs 3 A fried (roasted) pike with a garlic. 4 Eggs and Schmaltz (rendered and seasoned fat) with onions. 5 The other course. A Sturgon cooked in pepper. 6 Blue (a cooking method involving poaching an unscaled fish in an acidic water, making the outer skin turn bluish) cooked sturgon. 7 A spinach with baked fish and warm fried fish/ layed around the cabbage. 8 A pike cooked yellow (with saffron?) in the Hungarian style/ nicely filleted. 9 CAPTITADE of pikes 10 The third course. A sturgon cooked in its own broth/ and parsely root/ and also grated horseradish tossed thereover. 11 Blue cooked trout. 12 A Hungarian cheese soup/ with a good sour cream/ and with young cheese let simmer. 13 The fourth course. A carp cooked in a black (blood) stock/ with limes/ nicely in the Hungarian style 14 Karp and pike cooked cooled/ and in a silver served. 15 A pike pie warm. 16 A gellatine made of pikes yellow (with saffron) 17 A rice cooked in a milk. 18 The last course to the fruits/ after the opportunity presents itself/ be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/ with baked things/ with quince juice/ and of all sorts of preserved fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc. End of the third banquet/ of the kings of Hungary and Bohemia/ for the early meal/ on a Fast day. <<21a>> The fourth banquet / of kings in Hungary and Bohemia The first course for the evening meal/ on a Fast day A caper soup with black rasins. 1 A spinach soup. 2 Assorted salad in a silver/ covered with hard boiled eggs/ and larded (scatterd through) with fried (roasted) fish. 3 Fresh cooked eggs. 4 The other course. A pike cooked nicely gray (Im assuming they mean not blue, meaning no vinegar or acid in the cooking water) 5 A carp roe cooked with olive oil and onions. 6 Trout cooked yellow (with saffron?)/ in the Hungarian style/ with limes (lemons?) 7 A cabbage cooked/ and with assorted fried (roasted) fish/ small and large/ covered. 8 The third course. Pike and carp cooked blue/ and all in a silver prepared. 9 A fried (roasted) pike nicely warm. 10 A cold pike pie. 11 A mash (porredge) in a silver. 12 The fourth course. Cooked gobi. 13 A black pike with salted limes (lemons) 14 An almond cheese. 15 A white gelatine made of carp/ nicely sourish (acidic) 16 Of a large STIR cooked in KASSENADT/ and green parsely tossed thereover. 17 A Hungarian torte. 18 A salmon cooked blue. 19 An artichoke cooked in a pea broth. 20 The last course to the fruits/ after the opportunity presents itself/ be it in winter or in summer/ should be (prepared) with comfits/ with marzipan/ with baked things/ with quince juice/ and of all sorts of preserved fruits/ prepared. So (like it ) the kings of Hungary and Bohemia/ etc. End of the fourth banquet/ of the kings of Hungary and Bohemia/ for the late meal/ on a Fast day.