Here is the collection of bakers, ovens and bread from the Die Mendelschen und Landauerschen Hausbücher dated 1425- 1629.  The different shapes were interesting, as well as the differences in the ovens.

Other searches can be done here:
http://www.nuernberger-hausbuecher.de/index.php?do=page&mo=2

1425 (Rolls, lozenge shapes)

http://www.nuernberger- ( Read more... )

Hum, this seems to be a recipe for semmel rolls stuck in the middle of all the fritters.  From Rontzier ( Read more... )

Coler's Calendarium Oeconomicum has a paragraph in December about baking.  While thinking about the list of cookies I had decided to tackle, this entry amused me.  I wonder if culturally the baking thing is related to a long term 'laying up' of stores for the cold Winter months?  And I wonder why they did this?  Fuel better spent on humans?  Yeast ( Read more... )

Like I need yet another shiny distraction, the new Gauntlet has an article on French period cookbooks and culinary works.  And of course, not having read through any French texts yet I was drawn like a moth to a flame.

I just wanted to note, because rectangularcat will like it, that on page 839 of the pdf accessible here:
http://gallica.bnf.fr/ark ( Read more... )

I'm working late on my class for next week and reading through the recipe for rabbit pie.  She has earlier given a pastry crust recipe of flour, lard (schmaltz) water and salt in an earlier recipe.  Usually if a dark flour is desired, she so specifies.  In Rontzier's contemporary cookbook, he gives a rye crust recipe ( Read more... )

Baker Ordinance from Frankfurt in the year 1526.

OrdenÄug der Becker wie sie inn der loeblicher Stadt Franckfurdt des heyligÄe Roemischen Reychs Cammer gesatzt ist vnd gehalten werden soll., Zu Franckfurdt bey Wylhelm Rudel inn der Borngassen tzum Wolff.[Köln: Hero Fuchs um 1526], Köln, 1526 [VD16 F 2299
http://daten.digitale-sammlungen.de/~db/0002/ ( Read more... )