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I think it was on this list, either a message or one of the links, that I remember reading about someone's "secret method of baking tart shells blind" in which...
3 Apr 15, 2008
3:49 pm

Rebecca Mikkelsen
otterwife25
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I want to prepare a beef roast for my feast and serve it with some sauces--probably horseradish and some kind of mustard. I would like the meat to have...
4 Apr 10, 2008
4:38 pm

tgrcat2001
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I have gotten into cheesemaking and have started researching cheeses used by Rumpolt and others during the medieval period. So far by *name* I have only come...
4 Mar 8, 2008
2:22 am

ranvaig@...
ranvaig
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Email address: countessbera <JCStapleton@....> Comment from user: Interested in cooking period food; planning on having a German cooking manuscript intensive...
10 Apr 3, 2008
7:15 pm

ranvaig@...
ranvaig
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1 Oct 3, 2007
11:50 am

ranvaig@...
ranvaig
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I have no documentation for these, just decriptions that they are like "traditional&quot; German bread. Ranvaig Semmel rolls I couldnt find a period German bread...
3 Sep 25, 2007
8:49 pm

ranvaig@...
ranvaig
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Sweet Pear mustard 1 lb pears, 1 c sweet grape juice, 2 T brown mustard seeds Soak the mustard overnight in a little water or juice. Simmer pears and juice...
1 Sep 25, 2007
4:11 am

ranvaig@...
ranvaig
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Rinderbraten (Beef with Vinegar) 20 lb boneless beef, 2 c wine vinegar, 2 c water, 2 T whole dry ginger, 1 T pepper, 1 head garlic Marinate the beef overnight...
1 Sep 25, 2007
4:07 am

ranvaig@...
ranvaig
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Plate of marinated veggies and salad - each vegetable seasoned a little differently and arranged on a plate. Save a whole cabbage leaf to plate the beets, so...
1 Sep 25, 2007
4:07 am

ranvaig@...
ranvaig
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A German Feast from Rumpolt and Welserin Red Dragon, Sept 22, 2007 Head Cook Ranvaig the Weaver Erst Gang (First course) Bread, Butter, Plum confect Salat...
1 Sep 25, 2007
4:03 am

ranvaig@...
ranvaig
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My Rumpolt/Welserin feast was last Saturday. It was my first feast and had quite a few rough edges, but good kitchen staff made it turn out ok anyway. I've...
1 Sep 25, 2007
4:02 am

ranvaig@...
ranvaig
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We did a test cook today, to settle the side dishes for the upcoming Red Dragon feast. I picked the dumpling recipe because our baroness is celiac, and it was...
4 Sep 23, 2007
6:26 pm

Bridget
rumpleteasermom
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http://groups.yahoo.com/group/cooking_rumpolt/files/ I updated the file section with the current version of the translation and glossary. I was telling...
1 Sep 18, 2007
6:53 am

ranvaig@...
ranvaig
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Are there any German period bread recipes? I'd like both a white bread and a rye bread. In Rumpolt there are many recipes that use bread, but I haven't seen a...
8 Sep 8, 2007
6:52 am

Huette von Ahrens
ahrenshav
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I'm not sure what is going on with Yahoo, but I posted this twice from my email program and it hasnt shown up. So here goes a try posting from the Yahoo...
10 Aug 27, 2007
8:48 pm

Mary Sanger
pilgrimpel
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I did this search for someone on SCA Cooks but it occurs to me that people on this list might like the online editions that I mention here. Kuchenmeisterei...
1 Aug 27, 2007
2:10 pm

Johnna Holloway
johnnaellynl...
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Von einem Pirckhan oder Pirckhenn seind fünfferley Speiß vnd Trachten zu machen. From a Black Grouse there are five dishes to make. 1. Gebraten mit seiner...
1 Aug 15, 2007
8:08 pm

Ranvaig Weaver
ranvaig
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Von einem Aurhan seind dreyerley Speiß vnd Trachten zu machen. From Wood Grouse there are three dishes to make 1. Warm gebraten auff ein Tisch geben/ oder...
1 Aug 15, 2007
8:05 pm

Ranvaig Weaver
ranvaig
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http://www.uni-giessen.de/gloning/bib/germcook.htm German cookery sources: a chronological list of old texts by Thomas Gloning (also added to the link section)...
2 Aug 15, 2007
8:03 pm

Ranvaig Weaver
ranvaig
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Greetings, all! My name is Kate (both mundane and scadian until I can think of something better) and I live in the Barony of Bergental (waves at Pagan!). I...
29 Jul 23, 2007
2:52 am

susana_miguela
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... From: ranvaig@... Date: Thursday, July 12, 2007 12:31 pm Subject: Re: [cooking_rumpolt] Erbsküchlin (Meister Sebastian 1581) ... of the...
6 Jul 18, 2007
3:26 pm

Mary Sanger
pilgrimpel
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Ein Mehlpfefferlin Brenn Mehl in Buttern nicht zu sehr/ Temperirs mit wein/ gilb vnnd Würtz es ab/ back Erbsküchlin/ vor Gelehrt/ thu den Pfeffer drauff. ...
4 Jul 12, 2007
8:14 pm

ranvaig@...
ranvaig
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Sorry, this is long and a bit rambling, but its very late. In Sept, I will be head cook for the first time at Red Dragon hosted by Tirnewydd (Columbus OH). I...
1 Jul 12, 2007
7:14 am

ranvaig@...
ranvaig
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One of the texts in the Strasbourg digital collection includes a chapter on mushrooms, both edible and letal: ...
2 Jul 3, 2007
1:36 am

ranvaig@...
ranvaig
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Greetings, When I was doing a German Feast in 2005 I primarily relied on Gwen Cat's indispensable website. But there were some things I wanted that she hadn't...
7 Jul 2, 2007
9:29 pm

ranvaig@...
ranvaig
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Less than two days and we are up to 38 people on the list already. It seems like a good time for introductions. I am Ranvaig the Weaver, in Tirnewydd...
10 Jul 2, 2007
9:15 pm

Lady Bryn Ni MacRose
ladybrynnima...
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I have added three dictionary links and a new folder 'any other business' for links that might be somewhat tangential. The link to the Strasbourg digital...
1 Jul 1, 2007
11:21 pm

emilio_szabo
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I promised to post some links about German cooking. Perhaps you have seen them, but hopefully there is something new to you. I'm going to add these to the...
4 Jul 1, 2007
10:20 pm

ranvaig@...
ranvaig
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This message was sent to the owner address, not the posting address, so I am forwarding it. Ranvaig...
2 Jun 29, 2007
9:10 pm

iasmin@...
iasmindecordoba
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Though I do not know what trachten is in German, in Dutch I think I have heard it to mean something like "to try" or "try to"... But that would be a modern...
13 Jun 29, 2007
5:23 am

tgrcat2001
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