Von allerley Zugemüsz so auff
mancherly art mag zugerichtet werden. Pg CXLI
Of assorted vegetable dishes to be prepared in many
A transliteration of the German is webbed
This is only a selection as evidenced by the recipe numbers. The chapter
has 225 recipes total, I hope to have the complete chapter up soon.
19. Beans cooked with beef broth and bacon/ that is cut small
also with green welltasting herbs/ that are chopped small.
20. Roman beans [fava beans] you can prepare on a meat day/ shells [skins]
included with a beef broth/ ginger and butter. But if it is on a fast
so cook it with peabroth/ pepper and butter
so they become lovely and good.
21. You can also fry beans with bacon/ so they become good and welltasting.
22. Take pears/ peel them/ and cut them apart to four parts/
toss them in hot butter/ and brown them/ put them in a fishkettle/ that
put in also anise/ and a little crushed cinnamon/ pour
sweet wine/ that is simmered/ over/ no sugar may you put in/ let it
simmer/ prepare [plate] it/ and sprinkle with sugar.
23. If the pears are hard and bitter/ so peel them with the stems/
put them in a tinned rabbit pot/ add acidulated water/ and let them
simmer/ till they turn a bit red put white sugar thereunder/ and
make them rather sweet/ let them thereafter simmer/ so the pears become
redder / and the broth thicker. When they are cooked/ so put them out
into a bowl/ pour the broth over/ so you may serve them warm or cold.
If you serve them cold/ so sprinkle them with [sugar] coated fennel/ so
become pretty and dainty. And it may be said/ one has given them a special
24. Peel pears/ with the stems/ and cut them except for the seeds/
cut them round at the tip/ so that the roundness remains on the stem /
toss them in water/ and let them simmer/ and when they are a bit soft
so put them on a board/ let them cool. Take them and chop them small
with black raisins/ take butter in a pan/ make it warm and roast the
chopped pears therein/ and when they are only half cooked so put
thereunder sugar/ and crushed cinnamon/ also a little flour/ stir till
tender/ that it does not burn/ so it will be nice blackbrown [dark brown]/
take it away
and let it cool/ spread it over the pear cores/ make a dough for them
wine and flour. Take the filled pears roll them in the dough/ toss them
hot butter/ and bake [fry] slowly/ so that the core inside is baked/
give it also warm to the table/ sprinkle it with white sugar/ so it is
good and welltasting.
25. You can also take such a filling of pears/ and make it with eggs.
Take a tartpan/ and smear it with butter on the bottom/
make pancakes/ lay them in the tart pan/ put the filling of pears
in/ put it in a hot oven and let bake/ invert onto bread
take the pancake away/ because the tartpan contained the filling
that it came out whole. You can cut the filling/ be it longways
or short as you will/ and give it warm to the table/ sprinkle it with
white sugar/ so it will be good and welltasting. And this dish is called
tartlet made of pears.
26. Baked pears. Peel and cut them into pieces/ lay them on a bowl/
and sprinkle them with [sugar] coated anise/ or with fennel/ sprinkle
thereover/ so they are good and welltasting.
29. Pears in pastry/ like one makes for quinces/ fine, good and
30. Take beans/ poach them in a water/ and pull the skins off
make them with a peabroth and good fresh butter/ also green
welltasting herbs/ that are chopped small/ let simmer therewith
and do not oversalt it/ so they will be good and welltasting.
31. Take pears/ peel them and cut them fine thin and broad/ set them
[to cook] with
water/ and let them simmer/ till they are soft/ stir them/ that they
become thick. And when they are cooked/ so brown butter over/ and make
a little sweet/ and when you prepare [plate] it/ so sprinkle it with coarse
sugar/ so it becomes
good and welltasting.
33. Take baked pears or hutzeln [dried pears]/ cook them in a water/
warm to the table/ and sugar them. Or when they are green/ soft and timely/
so press them through a fine sieve/ put them in a fishkettel/ set them
butter on the coals/ and stir it/ till it simmers/ put it then in a
bowl/ sugar it/ and give it warm to the table.
37. Earth apples. Peel and cut them small/ soak (simmer) them in water/
press it well out through a hair (fine) cloth/ chop them small/ and fry
them in bacon/
that is cut small/ take a little milk thereunder/ and let it simmer therewith/
so it is good and welltasting.
[This is a rather controversial recipe. Modernly, Earthapples are potatoes
and I have made this using potatoes and it was VERY tasty, but in recent
months I have been made aware that perhaps earthapples were a type of
squash, perhaps patty pan, so I will leave this to your own devisings
untill I get more compelling evidence one way or the other.]
38. Apples cut round and thin/ make a dough thereto with wine/
bake [fry] the apples out/ when you toss them in hot butter/ so they will
nicely/ give it warm to the table/ and sprinkle it with white sugar/
so it is also good.
39. Take apples/ and hollow them out/ or press the core out with a
hollow iron/ make a dough with wine/ and dip the apples therein
toss them in hot butter/ and bake [fry] them/ so the dough becomes crisp/
warm to the table/ and sprinkle with sugar/ so it is good and welltasting.
40. Take apples/ and hollow them out/ toss them in hot butter/ roast
that they turn fine brown/ take them out and put in a fish kettle/ put
cinnamon and sugar/ therover/ pour wine thereover/ and let it
quickly make a broth/ but that the apples do
not overcook/ that you can lift them whole into a bowl/ sprinkle
them with sugar/ and give them warm to the table/ so it is good and lovely.
41. Put butter in a bowl/ set it on the coals/ and let it get hot/
take apples and cut them broad and thin/ toss them in the hot butter/
let them roast a little/ put them away from the fire with the bowl/ and
beat therein whole eggs that are fresh/ set it back on the hot ashes/
put a lid on it/ and coals thereover/ so the eggsmaltz [their term, perhaps
because it is a rich creamy texture?] bakes below
and above/ and don't let it get too hard. And when you wish to prepare
drain the broth away/ sprinkle it with salt and ginger. So makes
one the eggschmaltz with apples. You can of course make such an eggschmaltz
with onions and garlic. And when you have prepared the cut apples
from the butter/ that they have browned well/ cover [decorate?] the eggschmaltz
therewith/ especially between the yolks/ set the silver on the coals/
a hot cover with coals on it/ so it will bake above and below/ sprinkle
with salt and ginger/ so it is good and welltasting.
42. Cut apples rather rough/ and make a dough thereto rather thick
with wine/ put the apples therein/ and stir them well together/ that the
goes through the apples. Take thereafter a pan with butter/ make it hot/
and pull the apples therein with the dough/ and don't pull it all into
so that the butter can come between/ bake [fry] it quickly/ and turn it
so it will be beautiful and lovely. Give it warm to the table/ and sprinkle
with white sugar. So bakes [fries] one the stauben of apples.
43. Cut apples fine thin/ and make a dough with clear wine or
milk/ put the cut apples/ little black raisins and sugar
thereto/ stir it all together. Take a tart pan. Set it on the coals
with butter/ and make it well hot/ pull the apples with a wooden
spoon therein/ make a small heap three or four/ and do not take more apples
than you can get on a wooden spoon/ put them apart/ so
that each can bake/ and they do not touch each other/ bake [fry] them
give it warm to the table/ sprinkle it with white sugar. This dish is
tartlet of apples.
44. Dried apples are cooked in clear water/ especially the common
man in villages/ because he does not have much stuff/ as a great gentleman
One must stretch for the ceiling.
46. Applesauce with cinnamon and small raisins cooked in butter/ and
when you prepare [plate] it/ so cut a loaf nice longwise/ roast it in
the butter/ that it becomes crisp/ stick it in the applesauce/ and sprinkle
it with sugar/
give it warm to the table/ so it is good and welltasting.
47. Take apples/ and cut them quarterways/ sprinkle them with flour/
and toss them in hot butter/ and bake [fry] them/ sprinkle them with sugar/
warm to the table/ so it is called geschwembt [flooded] apples.
48. Hollow apples out/ put cinnamon and sugar together therein/
put them in a tart pan/ or push them in a hot oven/ and fry [bake]
it/ put therein fresh butter/ or sugar candy [?]/ give it warm to the
and sprinkle it with sugar.
49. Strawberry pudding - Transliteration,
translation and redaction.
77. Take apples/ that are dried/ cook them with water/ and put a
little butter thereto/ when they are cooked/ so sugar them/ and give warm
to a table/ so they are good and welltasting.
94. Oats cooked in milk/ are not bad either.
109. Cabbage. White cabbage prepared with young chickens and good beefbroth/
put ginger, nutmeg blossom [mace]/ fresh butter/ and a little browned
flour therein/ let it therewith simmer/ so it will be good and also welltasting.
110. Brown cabbage with smoked mutton meat/ made with good beefbroth/
and cooked therewith/ so it is good and welltasting.
111. Saurkraut with a cooked chicken/ and smoked
bacon/ is also not bad to eat.
112. Green cabbage with smoked chicken.
113. Green cabbage with pigs feet/ears/ and prepared with good beef broth/
with whole pepper/ nutmeg blossom/ crushed ginger/
and minced garlic. Let it cook therewith. So it becomes good and welltasting.
114. Hollow out the white cabbage/ take vealmeat/ and put it in a broth
especially the quick [lean?] that has no leg [bone?]/ when it is cooked/
so take it out/
and cool it/ chop it with beef fat and bacon/ pepper
and yellow [saffron] it. Take small raisons thereunder/ and poached birds/
cabbage therewith/ and fill [cover] the opening/ that the filling does
not climb out/
pour beef broth/ that is lightly salted/ thereover/ and let it simmer
so it will be good and welltasting.
115. White cabbage cut in quarters/ roasted in hot butter till it
is browned/ make it with beef broth/ that is well tasting/ and
caraway/ let it simmer/ till a short broth is won/ so it will be good
117. Chopped sour cabbage [sauerkraut] is also not bad/ when it is simmered/
season it with sour cream and butter.
118. Take a head cabbage/ that is fresh/ as you have cut it from the
cut it in quarters/ toss them in water/
in a fishkettle start water/ add salt/ and let it simmer/
then toss the cabbage there in and let it simmer/ but try that
the quarters stay together/ pour it on a drainer/
that the water drains from it/ then put it back in a tinned fishkettle
so it does not get cold/
pour a scalded milk nicely hot over it/
put unmelted butter therein/ and let it simmer therewith/ try
if it is salted enough or not/ So one cooks white cabbage/ especially
on a fast day. And such a cabbage can be prepared also/ when it is cut
small/ so it is good and welltasting too.
120. Cherries/ that are dried/ set to (cook? Or soak) with half water
and half wine/ (you) may serve them cold or warm.
124. Gourd [Cucurbita. Pumpkin? Squash? ] Take gourds/ that are
fine young/ cook them with bacon/ or
with milk / or with beef broth.
125 Lentils - Transliteration, translation
127. Mountain spinach. Take mountain spinach clean and poach it in boiling
water/ put it on a strainer/ chill/ and press it well/ that the
water comes from it/ take cooked bacon/ that is fresh/ chop it together
with the spinach/ put it thereafter into a fischkettle/ put it on coals/
and cook it well together/ dilute with a good beef broth/ that is not
oversalted/ put a little ginger thereunder/ so it is good and welltasting.
If you have no beef broth/ so pour good milk thereunder.
128. Red mountain spinach cooked with mutton/ or with bacon and good
is good and welltasting.
167. Rice cooked in a beef broth/ that is wellcooked/ and becomes a
mush (porridge)/ put beef fat / that is removed from the meat/ therein/
so it becomes good. And when it is cooked/ and one wants to arrange it/
so put green parsley/ that is cut small (minced)/ thereunder/ so it becomes
dainty and also good.
173. Rice cooked in almond milk/ is good and well tasting.
178. Roots. Yellow roots [carrots] cooked with mutton.
179. White turnips cooked with mutton.
180. Rutabagas with smoked mutton are also good
181. Take smoked rutabaga/ cut them small/ wash them/
in warm water/ and put them with mutton/ that is smoked/
and with water/ but if you have a beefbroth/ it is even better.
182. White root [turnip? parsnip?]/ cut them in cubes/ and roast them
butter/ pour beef broth / that is lightly salted/ also thereover/ put
it on [to cook]
and let simmer/ that a short broth [till a little juice] comes out. You
it without meat/ so it is in all ways good. Or you may
let it [the meat?] simmer with the roots/ so it browns nicely/ good and
183. You can also prepare and roast the yellow roots/ be
they cut small or large/ also with a beefbroth/ take meat
therunder or not.
184. Take yellow roots [carrots] that are large/ hollow them out/ and
take cooked veal
that is fine roasted/ chop it with beef fat/ and with bacon/ put many
eggyolks thereunder/ and little black raisins/ yellow it/ and fill
the yellow roots therewith/ block the opening so that the filling does
not climb out/
cook it with a beefbroth/ or brown it in hot butter
and when you have browned them / so cook them in beef broth. Make it
yellow though/ that it is not brown/ chop green welltasting herbs thereunder/
with whole pepper and whole nutmeg blossom. You may season the filling
with garlic or onions/ so it is good and welltasting.
185. Take rutabaga/ peel and cut them nicely small/ poach them in water/
put them in a little fishkettle/ and pour a good beefbroth thereover/
a good fresh butter/ that is unmelted/ and let simmer a short time/ so
good and welltasting
186. Take roots/ put them in a water/ and let them simmer/ till
they are done/ pour them onto a strainer/ and cool them/ chop them small/
butter in a fishkettle/ and make it hot/ put the chopped roots therein/
and stir it. Sweat it well/ season it with scalded milk
and salt/ give it warm to the table/ so it is good and welltasting.
187. Sour chopped roots should be washed in cold water/ put them in
water and let them simmer till tender/ melt them with hot
butter/ and if you have a sour cream/ so pour it in/ stir it around/ and
let it come to a simmer/ season it with salt/ so it is good and welltasting.
191. Fry roots/ and peel them/ cut them up/ and give them into a
bowl/ and give it warm to the table/ sprinkle it with sugar/ they are
193. Spinach cooked with a smoked chicken and beefbroth/
is good and welltasting.
194. Wash the spinach nice (and) clean/ and press the water well out/
throw in hot butter in a pan/ and fry it well therein/ pour a little pea
broth/ and a little bacon thereunder/ put also a little sugar and small
raisins therein/ a little pepper and ginger/ let it come to a boil/ so
a little broth develops/ so it becomes good and welltasting. If you have
no sugar, so pour sweet wine, that has boiled/ therein/ and let it simmer
with that/ so it is good also.
195. Take spinach/ poach it in water/ press the water well from it/
take marjoram and lovage thereunder/ from a loaf/ cut
thereunder nutmeg/ and a little ground ginger/ chop it all
nicely small together/ make it with egg yolks/ make it sweet/ and do not
oversalt it. Take little black raisins thereunder/ put butter in a tart
make it hot/ and pull it in with a wooden spoon/ make
three or four of such little stacks/ fry them quickly/ and turn them
over often with an iron spatula/ give it warm to the table and sugar
half of them/ so it is good and welltasting. And so makes one tarts
200. Take spinach/ and poach it/ and press the water well
therefrom/ grate a loaf thereunder and Parmesan cheese/ also lovage/ take
many eggyolks thereunder/ a little ginger/ crushed nutmeg/ and
fresh butter/ chop it all together/ and do not oversalt it/ wrap it in
that you have rolled out/ and that is fine see-through/ make fritters
take fresh butter therein/ let it simmer and put the fritters one after
the other therein
let them simmer/ put green welltasting herbs therein/ so they will be
good and welltasting. And if you wish to serve it dry/ so lift
from the broth/ and sprinkle with grated loaf and parmesan cheese/
pour hot butter thereover/ so they will be crisp and good/ Also you may
serve it dry
with the broth/ so it is both ways good.