Early Modern Diplomacy<p><span class="h-card" translate="no"><a href="https://a.gup.pe/u/histodons" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>histodons</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/historikerinnen" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>historikerinnen</span></a></span> <span class="h-card" translate="no"><a href="https://a.gup.pe/u/earlymodern" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@<span>earlymodern</span></a></span> </p><p>Michael Brauer took a different perspective on the <a href="https://hcommons.social/tags/congress" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>congress</span></a> of Vienna. He asks for its influence on European cuisine. Did it mark a transition from Baroque cuisine, based on spices, to modern “French” cuisine, based on the taste of the ingredients? Starting point of these reflections are of course the many festivities and banquets that took place during the negotiations that provided not only the possibility for informal political talks but also for cultural exchange. So, Brauer asks: Was there a culinary aesthetic specific to the <a href="https://hcommons.social/tags/VienesseCongress" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>VienesseCongress</span></a>? Which symbolic and political role played food on the congress? To answer these questions he looks at a great variety of sources ranging of administrative sources, account books, letters, memoires as well as cook books. (6/7)</p><p><a href="https://hcommons.social/tags/emdiplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>emdiplomacy</span></a> <a href="https://hcommons.social/tags/diplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>diplomacy</span></a> <a href="https://hcommons.social/tags/ViennesseCongress" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>ViennesseCongress</span></a> <a href="https://hcommons.social/tags/congressDiplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>congressDiplomacy</span></a> <a href="https://hcommons.social/tags/culinaryHistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryHistory</span></a> <a href="https://hcommons.social/tags/culinaryDiplomacy" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryDiplomacy</span></a></p>
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#Culinaryhistory
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Volker Bach<p>Experiments in fifteenth-century cookery. Today: Meat-filled pears</p><p>95 Item if you would make pears, take them and cut the pears off above (cut off the tops). Cut out the core and throw it away. And pound the other with fat meat. And take (add) egg yolk and spices and salt. Fill that back into the pears. And set them in the embers and let them roast.</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/medieval" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>medieval</span></a> </p><p><a href="https://www.culina-vetus.de/2025/03/21/meat-filled-pears/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2025/03/21/mea</span><span class="invisible">t-filled-pears/</span></a></p>
Volker Bach<p>Garlic Sauce for Chickens</p><p>From the 15th-century Dorotheenkloster MS: </p><p>183 A sauce (condiment) with roast chickens</p><p>Grind garlic with salt, and peel the heads well. Mix 6 eggs into it without their whites, and add vinegar and a little water, not too sour. Let it boil up so it stays thick. You can make (serve) roast chickens with this or whatever you wish. Do not oversalt it.</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/medieval" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>medieval</span></a> </p><p><a href="https://www.culina-vetus.de/2025/03/13/garlic-sauce-for-chicken/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2025/03/13/gar</span><span class="invisible">lic-sauce-for-chicken/</span></a></p>
Volker Bach<p>oday, I only have a brief and unclear recipe, but an interesting one. They were cooking calfskin with parsley in fifteenth-century Austria.</p><p>161 A good dish of calf skin</p><p>Take the skin of a calf, wash it well and prepare it cleanly. Cut it into small pieces. Season it with saffron and good spices and with parsley.</p><p><a href="https://www.culina-vetus.de/2025/03/09/cooked-calfskin/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2025/03/09/coo</span><span class="invisible">ked-calfskin/</span></a></p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/foodhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>foodhistory</span></a></p>
Volker Bach<p>Another Parallel for Lanncz/Larus Chicken Fritters</p><p>Today, it's a short recipe for fritters made with chicken liver and stomach. It comes with two parallels in other collections under the enigmatic names of lanncz and larus, but is quite boringly named here. </p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/medieval" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>medieval</span></a> </p><p><a href="https://www.culina-vetus.de/2025/03/02/a-third-parallel-chicken-fritter/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2025/03/02/a-t</span><span class="invisible">hird-parallel-chicken-fritter/</span></a></p>
Volker Bach<p>Today, there are three recipes for serving partridges in different ways: Hot in a broth, with a blood-bound apple-onion sauce, and cold under a spicy sauce. Solid upper-class fifteenth-century dining.</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/medieval" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>medieval</span></a> </p><p><a href="https://www.culina-vetus.de/2025/02/28/how-to-cook-partridges/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2025/02/28/how</span><span class="invisible">-to-cook-partridges/</span></a></p>
Canadian Association For Food Studies<p>Canadian cuisine</p><p>Deconstruct and decolonize Canadian cuisine. Take a culinary tour of cod tongues and Nanaimo bars. Unpack how we teach and write about Canadian cuisine. Review culinary history and literature in Canada. </p><p><a href="https://mstdn.ca/tags/Read" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Read</span></a> all you want! <a href="https://mstdn.ca/tags/OpenAccess" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>OpenAccess</span></a><br><a href="https://mstdn.ca/tags/Share" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Share</span></a> generously! <a href="https://mstdn.ca/tags/KnowledgeSharing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>KnowledgeSharing</span></a><br><a href="https://mstdn.ca/tags/Grow" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Grow</span></a> your understanding of <a href="https://mstdn.ca/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a><br><a href="https://mstdn.ca/tags/Repeat" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Repeat</span></a></p><p><a href="https://mstdn.ca/tags/CanadianCuisine" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CanadianCuisine</span></a> <a href="https://mstdn.ca/tags/Decolonial" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Decolonial</span></a> <a href="https://mstdn.ca/tags/SettlerColonialism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>SettlerColonialism</span></a> <a href="https://mstdn.ca/tags/Neoliberalism" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Neoliberalism</span></a> <a href="https://mstdn.ca/tags/FoodSovereignty" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FoodSovereignty</span></a> <a href="https://mstdn.ca/tags/Decolonization" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Decolonization</span></a> <a href="https://mstdn.ca/tags/CulinaryHistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CulinaryHistory</span></a> <a href="https://mstdn.ca/tags/CanLit" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>CanLit</span></a> <a href="https://mstdn.ca/tags/Canada" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Canada</span></a> </p><p><a href="https://canadianfoodstudies.uwaterloo.ca/index.php/cfs/search/index?query=%22Canadian+cuisine%22&dateFromYear=&dateFromMonth=&dateFromDay=&dateToYear=&dateToMonth=&dateToDay=&authors=" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://</span><span class="ellipsis">canadianfoodstudies.uwaterloo.</span><span class="invisible">ca/index.php/cfs/search/index?query=%22Canadian+cuisine%22&dateFromYear=&dateFromMonth=&dateFromDay=&dateToYear=&dateToMonth=&dateToDay=&authors=</span></a></p>
Volker Bach<p>Blessings over Bread (11th c.)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"...10 May the blessing render this crescent-shaped bread agreeable</p><p>11 May the blessing mark this boiled bread through the Crucified</p><p>12 May the blessing caress this fried bread mixed with salt</p><p>13 May the holy cross render agreeable this bread leavened with egg</p><p>14 May this yeast-leavened bread be marked by the cross..."</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/30/blessings-for-bread/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/30/ble</span><span class="invisible">ssings-for-bread/</span></a></p>
Volker Bach<p>Not Chicken Nuggets (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>seriously...</p><p>Take meat of chickens or capons that has been boiled beforehand. Chop it small and add grated bread, and stir it with eggs. Take about half as much breadcrumbs as you have chicken meat. Salt it lightly and lay it in(to the fat) with a spoon. Fry them nicely slow, and lay them in round, big or small, as you prefer them.</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/27/chicken-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/27/chi</span><span class="invisible">cken-fritters/</span></a></p>
Volker Bach<p>Hasenöhrlein (c. 1550)</p><p><a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> <a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> </p><p>115 If you want to fry hares’ ears (hasen nerlach)</p><p>Take good flour and pour in eggs and warm milk. Salt it and prepare a dough that is not too stiff. Roll it out with a rolling pin until it is thin, then take a pastry wheel and cut it as you please, square or anything else you want, and fry it quickly.</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/26/hares-ears/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/26/har</span><span class="invisible">es-ears/</span></a></p>
Volker Bach<p>Dagged Fritters (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Prepare a dough as though for hares’ ears (hasen nerla) and it must be well rolled out . Then roll it as thin as you possibly can and fold the rolled-out dough on itself 8 times. Cut it as small as you can and put a little (of it?) into a pan. Pour hot fat over it and and press it together well, and fry it hot. That way it is pretty and curly (krauß). Sprinkle sugar on it when you serve it.</p><p>see more: <a href="https://www.culina-vetus.de/2024/06/23/dagged-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/23/dag</span><span class="invisible">ged-fritters/</span></a></p>
Volker Bach<p>Another Pudding Fritter (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>...take 10 eggs and break them into a bowl. Beat them well and take milk into it ... When the eggs are beaten, add flour and make a good, viscous batter ... Afterwards, put the abovementioned batter into a square tin dish ... that keeps out water. Add three spoons full of sugar and not too much salt, and when you put the batter into the tin, put in fat before ...</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/21/another-pudding-fritter/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/21/ano</span><span class="invisible">ther-pudding-fritter/</span></a></p>
Volker Bach<p>Hat-Shaped Fritters (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Take 8 egg yolks ... and a little more cream than there are yolks, and a good lump of fat ... Beat the eggs well together and salt them. Stir in fine flour and prepare the dough as though for hares’ ears. Break off pieces as large as a walnut and roll them out in discs. ... place them on an iron spoon beforehand and immerse the spoon in the fat with the dough sheet. Thus it will be shaped like a hat. </p><p>See more: <a href="https://www.culina-vetus.de/2024/06/20/hat-shaped-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/20/hat</span><span class="invisible">-shaped-fritters/</span></a></p>
Volker Bach<p>Mortar Fritters (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"... Put water over the fire and salt and fat and let it boil like a soup. Take good flour and sprinkle it in. Stir it with the handle of a cooking spoon. Take the pan off the fire and stir the lumps to pieces. Then set it above the fire again and dry it well. Turn it over thoroughly, and when you have dried it, put it into another pan. Break the abovementioned eggs into it one after another ..."</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/14/mortar-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/14/mor</span><span class="invisible">tar-fritters/</span></a></p>
Volker Bach<p>A Buccaneer-Themed Wedding</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>A good friend asked me to cook for the wedding she was hosting of another good friend’s sister, both of whom are in my medieval club. This time, though, the food would not be medieval. The couple had ordered a Cuban-style roast pig and asked me to prepare side dishes in the buccaneer style. I’ve been working on a cookbook based on the boucaniers, so this was a good opportunity to try my recipes. </p><p>See more: <a href="https://www.culina-vetus.de/2024/06/13/the-buccaneer-wedding-feast/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/13/the</span><span class="invisible">-buccaneer-wedding-feast/</span></a></p>
Volker Bach<p>Antler-Shaped Fritters (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Take 6 eggs and beat them and take 4 large spoons full of sugar and stir in good flour. Make it as a dough for hares’ ears (hasen nerla) that is well rolled out, Cut off a piece and roll it out lengthwise about as long as a spindle and make it (cut it) so that it resembles an antler with its points. Then let it fry nicely and properly in fat. ..."</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/09/antler-shaped-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/09/ant</span><span class="invisible">ler-shaped-fritters/</span></a></p>
Volker Bach<p>Cookpot regulation (14th/15th c.)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Grapen must be cast with soft copper, with the addition of half recycled grapen metal (gropenspise) or 4 Livonian pounds (28.4 lbs) of tin to each Schiffspfund (136 lbs) of copper, without any lead. Grapen must be marked.</p><p>A further agreement of 1368 adds:</p><p>Grapen may also be cast from good, hard and pure copper that has half recycled metal (spise) added. Lead must be added to this."</p><p>See more: <a href="https://www.culina-vetus.de/2024/06/03/rules-for-cookpots/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/06/03/rul</span><span class="invisible">es-for-cookpots/</span></a></p>
Volker Bach<p>Equipping an Institutional Kitchen (1528)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Silver tableware at the Spital:</p><p>1 large silver drinking cup</p><p>1 bowl decorated with a face</p><p>1 bowl decorated with a rose</p><p>1 bowl decorated with a face and angels</p><p>1 bowl bearing the names of the three Magi</p><p>4 silver pitcher</p><p>1 silver cup</p><p>1 silver fork and pen</p><p>1 silver scoop</p><p>9 silver spoons</p><p>3 broken spoons"</p><p>See more: <a href="https://www.culina-vetus.de/2024/05/31/a-sixteenth-century-institutional-kitchen/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/05/31/a-s</span><span class="invisible">ixteenth-century-institutional-kitchen/</span></a></p>
Volker Bach<p>A 1547 meal plan </p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>"Sundays</p><p>Midday meal:</p><p>First course: cabbage between Whitsun and Christmas, otherwise beans or peas</p><p>Second course: porridge of milk and wheat bread</p><p>Third course: grapenbraden of ox, mutton, lamb, or pork depending on the season</p><p>Evening meal: uncooked bacon or ox tripe or pork or mutton sausages, two eggs each, and oatmeal porridge with milk"</p><p>See more: <a href="https://www.culina-vetus.de/2024/05/29/a-sixteenth-century-meal-plan/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/05/29/a-s</span><span class="invisible">ixteenth-century-meal-plan/</span></a></p>
Volker Bach<p>Wheel-Cut Fritters (c. 1550)</p><p><a href="https://mastodon.social/tags/culinaryhistory" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>culinaryhistory</span></a> <a href="https://mastodon.social/tags/histodons" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>histodons</span></a> </p><p>Take good flour, put it on a board, pour on egg and warm milk, salt it, and make a dough. See it does not become too stiff. Roll it out well and roll it as thin as you can. Then lay it in two layers (fold it in half) and roll it out again. Cut the dough as you please with a pastry wheel and fry it quickly. Sprinkle with sugar when you wish to serve them.</p><p>See more: <a href="https://www.culina-vetus.de/2024/05/26/wheel-cut-fritters/" rel="nofollow noopener noreferrer" translate="no" target="_blank"><span class="invisible">https://www.</span><span class="ellipsis">culina-vetus.de/2024/05/26/whe</span><span class="invisible">el-cut-fritters/</span></a></p>
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