Back es im Öfelin oder in der Tortenpfann

The specialized book "Bake it in the Öfelin or in the Cake Pan" by Albert Spycher offers a deep insight into the culinary history of baking in the Middle Ages and the early modern period. It highlights the eating habits of the upper class as well as the challenges faced by the lower class, whose diets were often documented only in exceptional cases. Through the analysis of archival sources and diaries, the development of recipes and food culture is traced. Particularly interesting are the creative solutions of the recipe authors who had to rely on substitute products during fasting periods. The book contains a variety of historical recipes, ranging from fasting dishes to traditional baked goods, thus providing not only a historical context but also practical suggestions for today's kitchen.