Culinary

Culinary. Retaining her memories from her past life as Urano, Myne has recreated a number of items like dishes, and other products from her old world. From there, many of her recipes were later redeveloped and expanded upon by the chefs who learned them, like Hugo, Ella, and Leise.

For Myne's other inventions, see Inventions.

Spoiler from Part 4 Volume 5

Carbonara is a pasta dish based on the equivalent Earth dish, but adapted to the local ingredients. It is made of long noodles with a pome based sauce with minced meat and topped with cheese. During Rozemyne's long sleep Leise came up with a variation of this recipy where the sauce was made with egg-yolk and thick cream and incorporated consommé, finishing with a decoration of bacon.

Consommé is a clear broth with strong umami flavour hinting meat and vegetable flavour amongst other flavours. It takes a long time to prepare.

Spoiler from Part 4 Volume 5

Caprese Salad is a salad topped with pome, cheese and seasonal herbs. Originally she taught her personal chef Hugo to slice the pome and cheese, but during her long sleep he experimented and came up with hollowing out the pome and putting creamy cheese and herbs inside. While this makes it a bit difficult to cut the pome without making a mess, it does improve the taste to a surprising degree.

Fluffy Bread is made of natural yeast.

Spoiler from Part 4 Volume 5

Grilled Consommé Vegetables are a dish invented by Leise. Seasonal vegetables are first cooked in consommé until the soup's taste has soaked into the vegetables and then they are grilled. This results in the rich taste of the soft interior blossoming in the mouth once one bites through the crunchy exterior.

Hamburg Steak is a piece of minced meat with a cheese core, which is served with peeled pome, which was diced and then cooked in consommé. The piece of meat is also cooked in consommé.

Macaroni Gratin is baked in small ceramic bowls in an oven macaroni gratin is made with farfalle pasta and white sauce topped with cheese.

Spoiler from Part 4 Volume 5

Osso Buco is a veal dish. The thigh meat with cooked with the bone in a sauce made from pome, vize and other vegetables. It is based off of an Earth recipy, but was improved by Leise.

Parue-Burger or not-quite okara hamburger, are steaks equivalent to Okara hamburg steaks. They are noted to be sweet and tasty. The okara from japanese cooking is substituted with the pulp of parue fruits after they've been drained and pressed for oil, which is only used as bird-feed by most people.

Spoiler from Part 4 Volume 5

Penna Cotta is a dish based on the Earth dish of the same name. It requires gelantin to make. Rozemyne gifted the recipy to the Othmar Company for how well they managed the Italian Restaurant during her sleep and for Leise's continued enthusiasm in improving and inventing new recipies.

Pizza. To approximate the pizza made on Earth, Myne made a recipe using dough leavened by natural yeast, a sauce made of pome fruits, and available types of cheese. Making a pizza requires access to an oven.

Potato Salad (ポテトサラダ, Poteto Sarada) contains boiled crushed potatoffels mixed with vegetables and mayonnaise.

Potatoffel Salad (カルフェサラダ, Karufesarada) contains mayonnaise. May be the same as potato salad.

Like the one known on earth.

Steamed potatoffels cut open on one side with a pat of butter on top. Myne used these as rewards for the gray priests who worked the hardest on cleaning the orphanage.

A simple soup made of water and vegetables, seasoned with herbs or salt. Most people believe that the water in which vegetables are cooked can cause illness, miscarriages and infertility, so they throw it out. Myne knowing that it is perfectly safe to use if you washed and peeled the vegetables properly beforehand reuses this broth to give her soups a much richer vegetable flavour.

Herb dressing contains plant oil, salt, citrus fruits and herbs. The flavour may change depending on the individual ingredients used.

The majority of Ehrenfest's salt is extracted from fruits.

Sugar does not naturally grow in Yurgenschmidt. Imports from other contries have only started quite recently, which is why only few recipies exist that make use of it. Nevertheless it has quickly gained popularity among the rich and powerful who can afford it.

Like the one known on earth. Used as topping for other sweets like mille crêpe. It can be made in different flavours, depending on the fruit used to make it.

Like the one known on earth. Used as topping for other sweets like mille crêpe.

Spoiler from Part 4 Volume 5

Gelatin can be made by the same process that stands at the beginning of making hide glue. In fact the two can be made together. The clearest parts are cut away, simmered for a long time like consommé. After all the scum and scraps are removed the mixture is strained. It can be used as an ingredient for a variety of dishes, inclusing various sweets and penna cotte.

In some parts of the country it is common to steep highly acidic fruits like lemons and steep them in honey to preserve them for the winter using similar principles like Myne's Rumtopf, but with sugar instead of alcohol.

Mayonnaise (マヨネーズ, Mayoneezu) is like the one known on earth.

Myne keeps the recipe secret as her trump card. It is used to make fluffy bread and other dough, like the one for pizza.

Like the one known on earth.

Rumtopf is made by using sugar to draw out the moisture of fruits, placing the fruit in a jar and filling the jar with a distilled alcohol. This is then left for half a year before it is ready to eat. It is a good way to have summer fruit flavours in the middle of winter. The fruits can be used as ingredients for other dishes like Pound Cake or Crêpe or eaten as they are.

Rutreb Jam is made from the red rutreb fruit that resembles strawberries.

White sauce contains butter, milk, flour and salt.

Like the ones known from earth. Myne invents new flavours like cookies with tea leaves. Usually they are made in an oven, but if none is available a skilled chef can also make them in a pan.

Fallold Honey Pies are traditional sweets among the nobility of Ehrenfest. They are made with honey-soaked fallold filling and are very delicate. If cut into the wrong way, they will fall apart and start to look unappealing. Rather than a detriment, nobles use this seeming flaw as a way to show off the skills of their attendents and how refined their own manners are, by slicing the dish in a way that preserves it's beauty and managing to eat it gracefully.

Like the one known on earth.

Mille crepe is a pile of crepes which have cream in between each crepe. It can be served with a variety of fillings and sauces, like an orange sauce made by cooking apfelsige juice and sugar.

Later Rozemyne strikes upon the idea of improving the taste of crepes even further by mixing parue juice into the batter. Naturally this is a seasonal variant, since parue trees only grow in the winter and their juice quickly goes bad.

Parue cakes are the equivalent of pancakes on earth. They are made by mixing what's left of a parue fruit after it is drained of juice and oil (generally considered fit only to be fed to animals), milk, eggs, and parue juice. Then, heat the iron plate, oil it with butter, and pour the mixture on the plate. When it starts bubbling, flip it over.



Pound Cake is an easy to make confectionary that consists of equal parts butter, flour, milk and sugar and can be further refined by mixing fillings into the batter or laying creams and the likes on top after baking. It requires an oven to be properly baked.

Apart from introducing this world to the basic recipy, Myne also introduces a variety of different pound cakes. There is the normal one without any filling or toppings and also some using seasonal fruits, tea leaves or liquor. Leise has come up with several variants of her own, after Myne introduced her to the recipy.

In cases where Rozemyne couldn't determin the tastes of her guests beforehand, she choses to make normal Pound Cakes and provide a variety of toppings, so that each guest can choose whichever fits their palatte the best. These toppings include cream, honey, rutreb jam and rumtopf.

Highranking members of the sovereinty and greater duchies are rather fond of food being presented in elaborate ways, so when it comes to appearance, they look down on Pound Cake describing it's look as "like a poverty dish" or "rustic". They are however as fond of the taste as anyone from Ehrenfest. Due to being used to confectionary that is extremely sweet, Pound Cake made with honey or rutreb jam appear to be received more favourably among the ladies, while Prince Anastasius seems to favour Rumtopf Pound Cake.

Like the one known on earth.

A cake topped with white cream and seasonal fruits. It's hard to make due to the difficulty that arises when controling the oven heat.

Spoiler from Part 4 Volume 5 One possible topping that is served in the Italian Restaurant is wine-soked prunbeer, arranged in a flower pattern.

This drink is made from thinning down juice of the fallold fruit, sweetened with honey.

Spoiler from Part 4 Volume 5

Vize is a high-quality and expansive wine produced in Dunkelfelger.


 * Japanese Wiki