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German-Feast-art – 2/26/06


A feast of German food cooked for the Erud Sul Investiture of their new Baron and Baroness by HL Caitlin Ruadh (called Ru) and Lady Evja Johannsdottir. Includes the menu and recipes as well as a description of the dayboard.


NOTE: See also the files: fd-Germany-msg, mustard-msg, dayboards-msg, Eberhard-art, Enseignements-art, Konigsberg-art, 23-Ger-Mushrm-art, sauerkraut-msg.





This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.


Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).


Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org



Date: Sun, 20 Mar 2005 23:02:40 -0500 (EST)

From: "Jonathan and Rebecca Barber" <barber at runbox.com>

Subject: [Sca-cooks] Investiture Feast - this past weekend - review -


To: sca-cooks at ansteorra.org


This past weekend I cooked a feast for 150 people for the investiture of

the new Baron and Baroness of Erud Sul.  The menu, recipes and

documentation are available on my website:



We did some prep work in advance - the veggies were peeled and cut up

in advance, the meat was also cut up in advance, the spaetzle was made

in advance and frozen and the cookie dough was prepared and put in to

cut-and-bake sized rolls.  The sauerbraten and veggies were marinated

overnight.  (The veggies could have marinated longer but we were

pleased with the sauerbraten.)


Serving presented some challenges, first and foremost in that the local

group was well short of serving dishes for the number of tables.  This

resulted in a few choices that in the end looked better.  For example,

the Spaetzle was placed on the platter.  We cut the sauerbraten like

london broil, tossed it in the sauce and then put the meat and sauce

over the Spaetzle.  The Hens from Greece went out on a bed of rice. On

both cases we left some free area around the outside so that there

would be plain starch for people who wanted it.


The mustards were....younger than might be desirable.  The pear was hot

with a nice touch of sweet afterwards but would have mellowed out

nicely had it had more time.  I can't know for sure though as there

were no leftovers *grin*.  The course mustard was definitely something

you needed to have a taste for but those who liked it LOVED it.


The cookies were FABULOUS!  They had a nice spicy bite.  As stated in

the notes I took the proportions of the spices in the cookie recipe

from the period recipe but went a little more like cookies for the

texture.  The powdered sugar we sprinkled on top helped make it a touch

more accessible for the people who didn't like foods spicy.  

Regardless, they were incredibly tasty and went quickly.


We did have a couple of small problems.  3 chickens were sent back to

the kitchen because the tables felt they were undercooked.  The breast

meat was completely cooked and the thighs were up to temperature, but

the chickens were very juicy so people were confused.  We cut the

breasts off, took breasts off of a couple of extra chickens we had and

replated with more rice and pork before sending back out.


The other problem was a an embarrassment of riches.  We were given a

count of 150 sold and a waiting list.  It turned out that these were

unpaid reservations.  In the end we served 124.  (Thus the extra

chickens.)  Worse, there were only 85 people on site at the time of the

sideboard, meaning we had LOTS of leftover beef-barley soup and bean

soup.  However we came in right around budget and I am now well

supplied with spices that I bought back after dinner.


Anyway, thank you for your comments on Spaetzle and Sauerbraten!




<the following is from the website mentioned above - Stefan>


Auroras Feast/Erud Sul Baronial Investiture


A German Feast


March 19, 2005


Researched, redacted, revised, and organized for the Erud Sul Investiture by HL Caitlin Ruadh (called Ru) and Lady Evja Johannsdottir.


DayBoard (sideboard) recipes are available at the end of this page.




        Das Buch von Guter Spise (1350) translated by Alia Atlas



       Das Kochbuch der Sabina Welserin (1553) translated by Valoise Armstrong. http://www.daviddfriedman.com/Medieval/Cookbooks/Sabrina_Welserin.html


       Ein New Kochbuch von Marx Rumpolt (1581) translated by M. Grasse



First Course

  Bread and Butter

  Mustard(s) (Welserin and Rumpolt)

  Marinated vegetables #48 Ein condimentlin  (das Buch)


Second Course

  Ain gt brates z machen (Welserin)


  Herbed cheese pie #52 Ein gut fulle (das Buch)

  Carrots #31 Ein geriht and/or #79 Ein morchen mus (das Buch)

  Poached Pears #113 Ain gt birenms z machen  (Welserin)


Third Course

  Hens from Greece #4 Huenre von kriechen (das Buch)

  Heathen (Saracen) peas #63 Heidenische erweiz (das Buch)

  Rice #5 Diz heizzet ris (das Buch)

  Spice Cookies #161 Lebkuchen (Welserin)







34 Den senff zm stockfisch z machen (Welserin)




Nempt senffmel, riert ain gten wein daran vnnd birenlattwerin vnnd thiet zcker daran, soil ech gt donckt, vnnd macht jn/ jn der dickin, wie jr jn geren est/ so jst es ain gter senff.




To make the mustard for dried cod

Take mustard powder, stir into it good wine and pear preserves and put sugar into it, as much as you feel is good, and make it as thick as you prefer to eat it, then it is a good mustard.


As Presented:


Pear Mustard Sauce *

Simmer pears in sweet must/ put them on a clean board and let cool/ let the must continue to simmer/ till it is thick/ lat it thereafter become cold/ put a brown mustard/ and also put the poached pears thereto, so it becomes good and welltasting.


2 lbs pears, peeled, cored and cut in chunks,

1 can white grape juice concentrate, diluted only with 2 cans of water

1/2C sugar (to taste)

1/4C mustard powder

Cinnamon to taste


Simmer pears in the grape juice till tender, remove pears and put through a food mill and let cool. Continue to simmer the juice till it thickens somewhat, let cool. Combine mustard and vinegar, blend and let sit to mellow. Combine all ingredients and let mellow in the refrigerator for several days.


NOTES: Pear Preserves are hard to find and expensive therefore poached pears have been substituted. The cinnamon is included because preserve recipes seem to indicate it's inclusion.




12. Braun Senff mit lauterm Essig angemacht / ist auch gut (Rumpolt)




Brown mustard prepared with clear vinegar / is also good.


As Presented:


4 tbsp brown mustard seed, coarse-ground (by preference fresh)

4 tbsp yellow mustard seed flour

6-8 tbsp white wine vinegar


Combine the brown and yellow mustardseed in a small bowl, adding vinegar by the spoonful and stirring till a thick liquid develops. Cover and let rest for 4-6 hours, then stir again and if necessary add more vinegar to return to semi-fluid consistency.


No. 48 Ein condimentlin (marinated veggies) (Das Buch)




Mal kmel und enis mit pfeffer und mit ezzige und mit honige. und mach ez gel mit saffran. und tu dar zu senf. in disem condimente maht du sulze persilien, bern und clein cumpost oder reben, waz du wilt.




Flavor caraway seeds and anise with pepper and with vinegar and with honey. And make it gold with saffron. And add thereto mustard. In this condiment you may make sulze (pickled or marinated) parsley, and small preserved fruit and vegetables, or beets, which(ever) you want.


As Presented:

  4 cups assorted firm vegetables (carrots, beets, etc)

  1 tablespoon caraways seeds

  1 teaspoon anise

  1/2 teaspoon cubeb or pepper


  1/4 cup balsamic vinegar

  1 cup honey

  1 teaspoon dry mustard powder


Mix together all ingredients. Marinate in the refrigerator for at least 24 hours.  Serve cold. (Vegetarian/Vegan)



Second COURSE:


152 Ain gt brates z machen (Welserin)




Nim kelberis ode rain lembratten von ainem ochsen, legs in ain wein jber nact, darnach stecks jn an ain spis, th jn dan jn ain haffen, th daran ain gte fleschbrie zwiffel, wein, gewirtz, pfeffer, jmber, negellen, unnd lass wol daran sieden, versaltz es nit.




To make a good Raost.  Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit.  Put it then in a pot.  Put good brother therein, onions, wine, spices, pepper, ginger and cloves, and let it cook therein.  Do not over salt it.


As Presented (see below):

  1 1/2 pounds beef  (top round/london broil works well)

  1/2 sliced onion

  1 clove garlic, minced

  1 bay leaf

  1/2 teaspoon juniper berries

  1/4 cup balsamic vinegar

  1 cup white wine

  2 tablespoons sugar

  2 tablespoons flour

  Powdered ginger to taste

  Salt and pepper to taste

  German beer as needed


Mix onion, bay leaf, juniper berries, vinegar and wine together. Heat the sauce gently until the onions are done/transparent. Pour mixture over the beef and marinate for two days, turning regularly (at least twice a day) to ensure that marinade is well distributed.


Remove the meat (reserving the marinade) and roast until cooked through.


Strain the marinade to ensure that the juniper berries and bay leaf is removed.  Add some of the onion back to the liquid and heat until boiling.  Add sugar and enough flour to thicken. If the sauce over thickens, add beer to reach a thick gravy consistency.  Serve sliced roast with gravy.


NOTES: Sauerbraten as it is mundanely understood has not thusfar been found amongst period recipes, however there are substantial numbers of meets marinated in vinegar and herb solutions that are extremely similar to what has been served. For example, Rumpolt presents recipes 44, 47, and 50 that all have elements of this type of course.


Recipe 44 is the closest. Juniper berries, caraway and crushed garlic in water and vinegar and chopped onion. For serving the sauce gets pepper, ginger and butter added to it.


Nim m ein Rindernbraten/ vnd bei jn vber Nacht/ thu halb Wasser/ vnnd halb Essig/ auch gestossen Knobloch/ in die Bru:eh/ vnnd ein wenig Saltz/ la den Braten vber Nacht darinnen ligen/ vnd de Morgens fru:eh thu jn au der Bru:eh/ vnd saltz jn ein/ steck jn an/ vnd la jn braten. Nim m die Bru:eh/ da der Brat innen gelegen/ seig sie ab/ so bleibet das dick auff dem Boden/ thu es in ein kleinen Fischkessel/ mit ein wenig gestossen Pfeffer/ vnd frischer vnzerlassener Butter/ vnnd la sieden/ setz es in einer vberzinten Bratpfann vnter den Braten/ vnd begeu den Braten darmit/ so ist es ein gut Essen fu:er die Vngerischen vnd Polnischen Herrn.


Recipe 50 uses juniper and cumin and vinegar marinated overnight.


50. Sto ein wenig Wacholderbeer vnd Feldtku:emmel/ thu es in Essig mit Saltz/ vnd bei den Braten darinnen/ la jhn vber Nacht darinn ligen/ vnd wenn du jn wilt braten/ so steck jn an/ vnd wann er gebraten ist/ so richt jn an/ geu ein Fleischbru:eh daru:eber/ vnd bestrew es mit Zim m et. Also essen es die Vngern vnd Teutschen gern.


Recipe 47 was served in a feast by Mistress Gwen Catrin von Berlin




Nim m ein Rindernbraten/ vnd bei jn vber Nacht/ thu halb Wasser/ vnnd halb Essig/ auch gestossen Knobloch/ in die Bru:eh/ vnnd ein wenig Saltz/ la den Braten vber Nacht darinnen ligen/ vnd de Morgens fru:eh thu jn au der Bru:eh/ vnd saltz jn ein/ steck jn an/ vnd la jn braten. Nim m die Bru:eh/ da der Brat innen gelegen/ seig sie ab/ so bleibet das dick auff dem Boden/ thu es in ein kleinen Fischkessel/ mit ein wenig gestossen Pfeffer/ vnd frischer vnzerlassener Butter/ vnnd la sieden/ setz es in einer vberzinten Bratpfann vnter den Braten/ vnd begeu den Braten darmit/ so ist es ein gut Essen fu:er die Vngerischen vnd Polnischen Herrn.




47. Take a beef roast/ and marinate it overnight / put half water and half vinegar/ also crushed garlic/ in the broth (brine)/ and a little salt/ let the roast lie therein over night/ the next morning early take it from the brine/ and salt it/ stick it on [a rotisserie or spit]/ and let it roast. Take the brine/ in which the roast was marinated/ pour it off/ so the thick bits remain on the bottom (of the marinating bowl)/ put it into a small Fishpot/ with a little crushed pepper/ and fresh unmelted butter/ and let it simmer/ set a tinned fryingpan under the roast and pour this over the roast/ so it is a good meal for Hungarian and Polish gentlemen.


As presented at her feast:


2.5 lb top sirloin roast (this was the cheapest beef available that was not all fat and bones (and loin is listed as a proper roast.)

1 C vinegar

1 C water

5 cloves fresh garlic


1T butter


Rinse meat. In a plastic tub (or zip baggie) combine crushed garlic, vinegar and water, add your meat and marinate in the refrigerator for 24 hours. (This is longer than in period, but it is also being done under refrigeration.)


The next morning remove from the brine (reserve the marinade!) salt it, and roast at 450F for 10 minutes, then lower the heat to 325F for 15 minutes or till as done as you like it. Meanwhile strain the marinade, put it into a pan with some fresh ground pepper and the butter, let it simmer and reduce by half (or more). Baste your roast during the last few minutes of cooking, but catch the sauce under the roast, and when ready to serve, present sauce on the side.





As Presented:

  3 cups flour

  2 eggs


  2 tablespoons butter


Mix flour, egg, salt, water to a thick gooey consistency.  Push through potato ricer into boiling salted water.  Bring back to boil for at least a couple of minutes (test to ensure cooked through).  Rinse in cold water to stop cooking.  Cool. 


Fry lightly in butter to reheat before serving. (Vegetarian)


NOTES: There is a great deal of disagreement as to whether Spaetzle can be documented in period.  A number of different theories exist.  One says that they are a 13th century import from Italy. Another reference dates to a book that was written in the 16th century but not published until 1709.  A conflicting opinion states that they dont show up in the recipe books until the 18th or 19th century.  The name doesnt appear to have emerged until then.  Yet a third opinion suggests that this was one of those recipes that was not written down because every good housewife was expected to know it.


Dr. Thomas Gloning, a German scholar with access to most of the existing manuscripts and knowledge of old german, has been unable to document spaetzle in period thus far.  There are a number of "noodle" recipes cooked with butter that are similar. More importantly, however, they are yummy and go well with Sauerbraten.



No. 52 - Ein gut fulle (A good filling) (Das Buch)




Der ein gut kcherye machen wil. der hacke petersylien und salbey. glich vil. und brate sie in butern und tftele eyer weich. und menge daz zu sammene. und ribe kese und brot dor in. und mache ein blat von eyern. und giuz butern dor under. und schte diz dor uf. gib im flur oben uf. und laz backen. diz sint ruzzige kechin.




He who wants to make a good dish chops parsley and sage, exactly as much. And fry them in butter and beasts eggs soft. And mix that together. And grate cheese and bread therein. And make a leaf from eggs. And pour butter thereunder. And pour this theron. Give it flowers on top. And let bake. This is ruzzige cake.


As Presented:

  2 eggs

   1 pound cheese

   1/4 cup fresh sage

   1/4 cup fresh parsley

   2 tablespoons butter

   2 tablespoons flour

   pie crust


Line pie tins with pie crust. Chop parsley and sage. Grate cheese. Mix cheese, parsley, sage, eggs, butter, and flour together. Press into pie crust. Bake at 350 degrees for 30 to 45 minutes. (Vegetarian)



No. 31 - Ein spise von bonen (A food of beans) (Das Buch)




Siude grene bonen, biz daz sie weich werden. so nim denne schoen brot und ein wenic pfeffers. dristunt als vil kmels mit ezzige und mit biere. mal daz zu sammene und tu dar zu saffran. und seige abe daz sode. und giuz dar uf daz gemalne. und saltz ez zu mazzen. und laz ez erwallen in dem condiment und gibz hin.




Boil green beans (this probably refers to something like fava beans. These are not string beans. ) until they become soft. So take then fine bread and a little pepper. Take three times as much caraway with vinegar and with beer. Grind that together and add Saffron thereto. And strain the broth and pour the color theron and salt it to mass and let it boil in the condiment and give out.


As Presented:

  2 cups carrots chopped (into coins) .

  1/4 teaspoon caraway seed

  1/4 cup beer

  1 tablespoon balsamic vinegar

  2 tablespoons bread crumbs

  fresh grated pepper


(Note: We chose carrots instead of fava beans to make the dish more accessible.)


Cook carrots in water until soft but not mushy.  Mix other ingredients together and bring to a boil. Simmer for 5-10 minutes or until thickened. Drain carrots. Add mixture to carrots and stir. (Vegetarian/Vegan)


No. 113 - Ain gt birenms z machen (Poached Pears) (Welserin)




Seud die biren jn ainem gten wein vnnd treibs drch vnnd th rerlach, negellach vnnd zcker daran vnnd ain gereste semel, so jst es gemacht.




Cook the pears in good wine and strain them and put cinnamon, cloves and sugar therein and a toasted Semmel, then it is ready.


As Presented:

  4 pears

  3 cups rhine white wine

  2 cinnamon stick

  4 whole cloves

  1 cup sugar


Place everything except pears in a large pan.  Bring to a boil and stir to dissolve the sugar.  Add pear halves; lower heat to simmer and cook 10 minutes.  Remove pears, cloves and cinnamon.  Cook over low heat until liquid becomes thick and syrupy (about 15 minutes).  Return pears to pan, cut side down.  Cook 5 more minutes, constantly spooning syrup over pears.  Serve hot or cold. (Vegetarian/Vegan)





No. 4 - Huenre von kriechen (Hens from Greece) (das Buch)




Diz heizzent henre von kyechen. Man sol henre braten. und ein fleische eines swines, weich gesoten und gehacket, under ein ander. und nim einen vierdunc rosen dor zu und nim yngeber und pfeffer und win oder ezzig und zucker oder honie und siede daz zu sammene. und gibs hin und versaltzez niht.




These are called Hens from Greece. One should roast hens. And the flesh of a pig, which is boiled until soft, and chopped together. And take a quarter phunt roses thereto and take ginger and pepper and wine or vinegar and sugar or honey and boil this together and give out and do not oversalt.


As Presented:

  1 whole chicken

  1 pound pork roast

  2 tablespoons thinly sliced ginger root

  1/4 teaspoon rosewater

  1/4 teaspoon ground black pepper

  1/4 cup honey

  1/2 cup rhine wine


Roast chicken until done. Roast pork until done Chop pork into bite-sized pieces. Then mix rest of ingredients together and boil for 5 to 10 minutes. To serve, place chicken in center of platter, then mix sauce and pork pieces together ring the chicken with this mixture.



No. 5 - Dix heizzet ris von kriechen (Rice from Greece) (das Buch)




Diz heizzet ris von kriechen. du solt ris nemen und siude ez in eime brunnen zu halben wege so giuzze daz wazzer abe. und siude ez denne in eime reinen smaltze und giuz daz smaltz denne herabe und ein zucker dor uf und gibs hin und versaltz niht.




This is called rice from Greece. You should take rice and boil it in water until half-done. Then pour out the water and fry the rice then in a clean fat and then pour the fat off and do not oversalt.


As Presented:

  2 cups rice

  2 cups water

  oil (canola)


Boil rice in water until done. Drain, add oil. Fry the rice lightly in oil. Serve immediately. (Vegetarian/Vegan)



No. 63 - Heidenische erweiz (Heathern (saracen) peas) (das Buch)




Wilt du machen behemmische erweiz. so nim mandel kern und stoz die gar cleine. und mengez mit dritteil als vil honiges. und mit guten wrtzen wol gemenget. so ers aller beste hat. die koste git man kalt oder warm.




How you want to make heathern peas. So take almond kernels and pound them very small. and mix it with a third as much honey. And with good spices well mixed. So it has the very best. One hands this out greedily, cold or warm.


As Presented:

  1/2 cup almonds crushed or thinly sliced

  1/3 cup honey

  1/8 teaspoon cinnamon

  1/8 teaspoon nutmeg

  1 teaspoon freshly chopped ginger

  2 cups peas


Mix together all ingredients (except for the peas). Heat peas, then drain. Stir mixture in with peas. Serve hot or cold. This recipe is also good with currants.



No 163 – Niernberger Lezeltlach z machen (Nurenberg Lebkuchen) (Welserin)




Nim ain mas honig/ ths jn ain grosse pfanen, verfoms woll vnnd las ain gte weil sieden, th 1_1/2 pfnd zcker daran, riers fr vnd fr mit ainer hiltznie spatel vnnd las

also lang sieden/ als lang man ain bar air sedt, schits also hais jn ain vierling mell, riers gemach vmb vnnd th das geschriben gewirtz jn taig, riers gemach vnnd nit lang, nim 1

lott rerlen, 3 lot mscat, 1_1/2 lot negellen, 6 lot jmber, ain qintlin mscatblie, vnnd ain yedes besonder geschniten oder gestossen, das es nit klain seý, gros gespalten besondern

an den rerlen, vnnd wan du das gewirtz jn taig gethan hast, so las als lang den taig stan, als man ain hert bar air sedt, dnck die hend jn ain mell vnnd nim feine heflen as dem taig, mach kigellen daras, wigs ab, das ains soil hab als das ander, braits as mit ainem walgelholtz, streichs glat mit der hand, ýe gleter ýe hibscher/ dnck darnach den model jn ain rossenwasser vnnd drcks daraff, nim 8 lot taig z ainem zeltlin/ hiet dich, th kain mell darein, dan sý wrden nit gt, aber afs bret magst woll mell thon/ das sý nit affhafften, las jber nacht ligen/ vnnd wan d es zom becken tregst, so lg, das d ain ander bret habest, das besee gantz woll mit mell, das gantz dick beseet seý, th das bret

mit dem besetten mell jn bachoffen, das das bret gantz hai werd, ýe haiser ye pesser/ ths darnach heras, leg die lezelten darauff, das kains das ander anrier, ths jn offen, las bachen vnnd sich offt darz, am ersten werden sý lind als ain schmaltz, wan d daraffgreifst, so entpfindsts woll/ vnnd wen sý gantz drcken werden, so ths heras vnnd ker das bret vmb, das das forderthail hinden jn offenn kom, las ain klaine weil stan/ darnach ths heras, nim ain kerwischlin, ker das mell saber am boden herab vnnd leg die lezelten dieweil aff ain ander pret, bis d ain lezelten nach dem andern abkert hast/ das kain mel am boden seý/ darnach ker das mel am boden gantz sauber herab, leg die lezelten wider daraff, das der boden an den lezelten jbersich kert werd, nim ain badtschwam, stos jn jn ain rossenwasser, drck jn wider as, wesch das mell ab dem boden/ aff dem pret, lg, das dir kain wasser aff das pret kum, dan sý wrden anhafften, th darnach das bret mit den lezelten wider in bachoffen, die poden fein afgond vnnd hert werden, so th das bret wider heras, lg, das 2 oder dreý beim bret seyen, die behend die lezelten vmbkeren, wan sy wrden sonst anhaften, darnach nim ain rossenwasser vnnd wesch oben mit ab, wie d vnnden am boden gethan hast, ths wider jn offen, las drcken werden, trags haim, riers am bret, das nit anhefften, vnnd wann sy woll erkalten seind, so leg 8 oder zechnen afainander, winds jn ain bapir, behalts sy an drcknen orten, das kain lfft daran kan, so bleiben sy resch.


Lebkuchen, cont.




Take one quart of honey, put it into a large pan, skim it well and let it boil a good while. Put one and a half pounds of sugar into it and stir it continually with a wooden spatula and let it cook for a while, as long as one cooks an egg, pour it hot into a quarter pound of flour, stir it around slowly and put the described spices in the dough, stir it around slowly and not too long; take one and a half ounces of cinnamon sticks, one and a half ounces of nutmeg, three fourths of an ounce of cloves, three ounces of ginger, a pinch of mace, and chop or grind each one separately so that they are not too small, the cinnamon sticks, especially, should be coarsely ground. And when you have put the spices in the dough, then let the dough set for as long as one needs to hard boil eggs. Dip the hands in flour and take a small heap of dough, make balls out of it, weigh them so that one is as heavy as the others, roll them out with a rolling pin, and spread them out smoothly by hand, the smoother the prettier. After that dip the mold in rose water and open it up. Take four ounces of dough for one Lebkuchen. Be careful and get no flour in the molds or else they will be no good, but on the board you can put flour so that they do not stick to it. Let them set overnight. And when you take them to the baker, then see to it that you have another board that is thoroughly sprinkled with flour, so that it is very thickly covered. Put the board with its covering of flour into the oven so that the board is completely heated, the hotter the better. Take it out afterwards and lay the Lebkuchen on top, so that none touches the other, put them in the oven, let them bake and look after them frequently. At first they will become soft as fat. If you take hold of them you can feel it well. And when they become entirely dry, then take them out and turn the board around, so that the front part goes into the back of the oven. Let it remain a short while, then take it out. Take a small broom, brush the flour cleanly away from the underside of the Lebkuchen and lay the Lebkuchen, in the mean time, on the other board, until you have brushed off the Lebkuchen, one after the other, so that there is no more flour on the bottoms. Afterwards sweep the flour very cleanly from off the board. Lay the Lebkuchen on top of it again, so that the bottom is turned to the top. Take a bath sponge, dip it in rose water, squeeze it out again, wash the flour from the bottoms of the Lebkuchen. Be careful that you do not leave any water on the board, then they would stick to it. Afterwards put the board with the Lebkuchen again in the oven, until the bottoms rise nicely and become hard, then take the board out again. See to it that two or three [people] are by the board, who can quickly turn the Lebkuchen over, or else they will stick. Afterwards take rose water and wash them on top with it as you have done on the underside. Put them in the oven again, let them become dry, carry them home and move them around on the board, so that they do not stick. And when they have completely cooled, then lay them eight or ten, one upon the other, wrap them in paper and store them in a dry place, see that no draft comes therein, then they remain crisp.


Lebkuchen, cont.


As Presented:

  1 cup honey

  3/4 cup brown sugar

  1 Egg

  2 1/2 cup flour

  1 teaspoon baking soda

  2 teaspoons ground ginger

  1 teaspoon cinnamon

  1 teaspoon nutmeg

  1/2 teaspoon clove

  1/4 teaspoon mace

  powdered sugar (for dusting)


Bring honey to a boil.  Add brown sugar and stir until dissolved.  Cool


Sift flour, baking soda, and spices into a bowl.  Add 1 beaten egg and honey mixture.  Beat and kneed to combine.  Cover and let stand overnight in the refrigerator.


Roll out 1/2 inch thick and cut into shapes OR roll into a ball and use the bottom of a glass dipped in water to flatten.  Bake on a greased cookie sheet for 10 minutes at 375 degrees.  Dust with powdered sugar immediately. (Vegetarian)


NOTE: the proportions of the spices in the cookies is the same as those of the period recipe but the glaze and more cake-like texture were included to appeal to a more modern palette.



Final Notes:


Several of the recipes used above were originally redacted by Kateryn de Develyn, however modifications were made to bring them closer to the original German. In addition there were a number of changes made to the contents of the courses after a test run of the feast. Finally a number of recipes from her original feast were replaced due to containing non-period ingredients.


The sauerbraten recipe was based on the work of Mistress Gwen Catrin von Berlin and further discussions on the SCA-COOKS list.




  Bread and butter

  Apple Butter

  Mustards (see above)

  Cheese, cubed


  Hard-boiled Eggs

  Beef Barley Soup

  Mixed Bean Soup with wild rice and barley (commercial)


Apple Butter


Peel and core available apples. Add sugar and cinnamon to taste. Add a bit of water to the pot and cook over low heat until apples fall apart. Press through a potato ricer or mash with a master and serve.


Beef Barley Soup


While there are no specific recipes for beef barley soup in the commonly referenced medieval cookbooks there are obvious references made to comparable creations. For example, on a section on Groats Platina says From groats, rice and pearl barley he (Celsus) says the best broths and gruels are made. It seems relatively certain that something comparable was made in period.

  1 pound stew beef

  1 onion, chopped fine

  1 tablespoon sugar

  1/2 teaspoon salt

  Beef stock - lots of it

  1/2 pound barley


Saut onions in butter to carmelize, sprinkling with Sugar and Salt after they have cooked down a bit. Add beef and saut until browned. Add lots of stock. Cook as long as possible. 45+ minutes before serving, add the Barley and cook until soft. Add more stock if necessary.


Mixed Bean Soup


For the purposes of the event a commercial bean soup mix with wild rice and barley was purchased along with a vegetarian stock mix. The beans were soaked overnight, after which we drained the beans and added fresh water for cooking. The stock mix was added along with some red pepper flakes, garlic and bay leaves. Cook until beans are soft and grains are cooked.


Permission is given to freely reproduce and use these recipes as long as credit is given to the authors.


<the end> 

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org