(of famine in medieval Germany)
"In times of crises, the poor could only dream of meat, in fact, as Hieronymous Bock tells us, they did not even have butter, lard, bacon or tallow to add to their vegetables. Turnips and cabbage [...] were only boiled or at best prepared with milk. Bock also provides the recipe for a butter surrogate consisting of three parts prok fat, one part tallow, and a pinch of salt."
Melitta Weiss Adamson (ed.) Regional Cuisines of Medieval Europe