Comments on: Historical stockfish recipe: Marx Rumpolt’s “Spanische Krapfen” (tested!) https://fishandships.dsm.museum/?p=232 Weblog about pre-modern international trade in the North Atlantic Thu, 04 Apr 2024 15:09:11 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: How to recognise stockfish from its bones | https://fishandships.dsm.museum/?p=232#comment-501 Tue, 03 Jan 2017 22:14:15 +0000 https://fishandships.dsm.museum/?p=232#comment-501 […] the fish for a while before soaking it, to make the flesh softer. As we have seen from our own experiences in preparing stockfish, this procedure can destroy or deform the vertebrae of the fish. Hence, deformed or broken […]

]]> By: Medieval Stockfish recipe: Stockfish with peas, apple, and raisins | https://fishandships.dsm.museum/?p=232#comment-216 Thu, 14 Jul 2016 15:35:07 +0000 https://fishandships.dsm.museum/?p=232#comment-216 […] medieval combination of hearty and sweet tastes which was also prevalent in the previous recipe of Spanish puff pastry, and which might seem peculiar to modern taste. It is derived from a fifteenth-century manuscript […]

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