Culinary

The culinary tradition of Ehrenfest includes many dishes and ingredients that resemble familiar Earth cuisine, such as sausages, bread, tea, and soup. However, it also includes a range of ingredients, recipes, and cooking techniques that are unique to Yurgenschmidt.

Usinger her memories from her past life as Urano, Myne was able to recreate or adapt many of the recipes she knew on earth to create new foods in Ehrenfest. 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 non-culinary inventions, see Inventions.

Buchlette (ブーフレット, buufuretto) is a commoners' dish made by mixing buckwheat flour with water and salt to make batter, which they then cook with ham and cheese. It's somehwhat similar to a real-world savory galette.

Capellini is based on the real-world dish of the same name. It is made by chopping plain pasta as thinly as possible, then making a sauce with pome and a mild, mozzarella-like cheese. To emulate basil pesto, plant oil is mixed with salt and either herbs or rigars.

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.

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. Leise came up with a variation of this recipe 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.

Cottage cheese is a commoners' dish made by adding vinegar to cow's milk. It is popular with families like Myne's that don't have ready access to milk, since it requires much less milk to make than fermented natural cheese.

Spoiler from Part 4 Volume 5 Fallold Tarts are a new sweet developed by Nicola.

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 recipe, but was improved by Leise.

Parue-burgers, or "not-quite okara hamburgers" one of Myne's recipes made with parue pulp, along with parue okonomiyaki and parue cakes. After shaping the parue pulp into a burger-like shape, Myne makes a sauce using the tomato-like pome fruit and covers it with a layer of cheese. Although the parue-burger is more savory than the parue cake, the combination of flavors still brings out a gentle sweetness.

Parue okonomiyaki, or savory parue pancakes, are modeled after Japanese okonomiyaki with the addition of melted cheese. To make it, parue pulp and grated cheese are mixed together in a bowl. Then parue oil, salt, and basil-like chopped lage leaves are added to the batter. Then the batter is poured into a heated pan and cooked until the cheese is crunchy. Myne also recommends adding chopped-up ham and vegetables. Parue okonomiyaki are not to be confused with sweet parue cakes or parue-burgers.

Spoiler from Part 4 Volume 5 Panna cotta is a dish based on the Earth dish of the same name. It requires gelatin to make. Rozemyne gifted the recipe 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 recipes.

Pizza is made to resemble the real-world dish of the same name. To approximate the taste, Myne made a recipe using dough leavened by natural yeast, a sauce made of the tomato-like pome fruits, and available types of cheese. Because pome are yellow, not red, this dish looks slightly different from traditional pizza. Making a pizza requires access to an oven.

Potatoffel salad (カルフェサラダ, karufe sarada), also called (ポテトサラダ, poteto sarada), contains boiled crushed potatoffels mixed with vegetables and mayonnaise.

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.

Taschnitz is a kind of bird. Among nobles this is considered a high-class meal to the point that Laynobles only get to eat food of this class on special occasions. The meat is steamed to the pointof being tender enough to melt when put into the mouth. A possible side-dish is boiled vargel with butter cream.

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.

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.

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, or "Simple Okara Pancakes," are made from the pulp of parue fruits after they've been drained and pressed for oil. Although most commoners only use the pulp for bird-feed, Myne observed that it had a similar texture to okara (soy pulp) used in Japanese cooking.

To make it, she mixes the pulp with about two teaspoons worth of parue juice, which is milky and sweet. She then adds two eggs and some milk and mixes it into a batter, which she fries like a pancake in a hot buttered pan, flipping halfway through. The resulting parue cake is fluffy and sweet, even without the addition of jam or other sweeteners.

Myne later brings the recipe to the orphanage, where it becomes a favorite winter treat. Parue cakes are a distinct dish from parue-burgers, which are a savory food made with pome sauce and cheese.



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 recipe, 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 recipe.

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.

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.

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.

In Ehrenfest (Duchy), a range of common ingredients are available, including eggs, milk, buckwheat flour, mushrooms and many common types of meat. There are also many Fruits and Vegetables unique to the local area, many of which resemble real-world ingredients like garlic or strawberries.

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. It can be made with tanieh for a chestnut-like flavor.

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.

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

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 can also be used a topping for other confectioneries, such as pound cake.

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

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 recipes exist that make use of it. Nevertheless it has quickly gained popularity among the rich and powerful who can afford it.

Broth made by preserving the water in which vegetables are boiled, used to give soup a richer flavor. In Ehrenfest people believe that the water in which vegetables are cooked can cause illness, miscarriages and infertility, but Myne, understanding that it is perfectly safe to use if you wash and peel the vegetables properly beforehand, teaches her family and chefs how to use it in broth.

White sauce contains butter, milk, flour and salt.


 * Japanese Wiki