Menu- Spring Coronation 2013

08 Apr

Course 1
Rye bread, butter
Salat 20:  Cucumber salad (V, GF)
Salat 15:  Asparagus salad (V, GF)
Salat 45:  Radish salad (V, GF)
Soup 46:  New cheese soup(V, GF)
Beef 64:  Beef dumplings (meatballs)

Course 2
Lamb 26:  Lamb with sage and cherry (served cold)
Hen 2:  Hen made in the Hungarian way
Pottage 13:  Peas and barley (V)
Pottage 37:  Earth apples (potato) (V available, GF)
Soup 45:  Cheese onion soup (V, GF available)

Course 3
Indian chicken 3:  Stuffed Turkey (served cold)
Pork 34:  Roast pork (served cold)
Pottage 81:  Barley and chicken
Pottage 126:  Lentils and pea broth (V, GF)
Soup 42:  Rice soup (V, GF)

Course 4
Confect 1:  Apple confect (V, GF)
Turten 8:  Apricot tart (V, GF available)
Pretzels (V)
Comfits (V, GF)
Marzipan:  (V, GF)

Source material Ein new Kuchbuch 1581, M.Marxen Rumpolt/ Churf. Meintzischen.
Digitized original manuscript-
Nutzungsbedingungen für Online-Angebote der Herzog August Bibliothek Wolfenbüttel

Transliteration and Translation,by Ranvaig Weaver mka Sharon Palmer, copyright 2013

Modern recipe conversion, Wendy Marques, 2013

Coronation Recipes

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Posted by on April 8, 2013 in Cooking, Menus, Recipes


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