In LVVA, fond 7439, op. 2, vol. 285 one can find something as exotic as menues from September 1696. It lists about a dozen dishes for each day. Among them are such delicacies as "laxvälling (salmon gruel), "kabeljo i huuset" (literally: dried cod in the house), "två gäddor med rovor i huuset" (two pikes with turnips in the house) and "förlorade ägg med corinther" (poached eggs with corinth raisins).

It's obvious that these menues were written for the higher officials as they end with a list of food to be served if something extra was needed - on Monday "fresh tongues of oxen" and on Friday "an English pudding". The menues are followed by lists of food for the "commoners" - very few dishes each day, mostly grain and fish.

Posted by bengt_nilsson at 9:09 PM MEST

Updated: Sunday, 30 August 2015 9:09 PM MEST

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On 26 February 1703 Colonel Joachim Cronman, commander of Neumünde (Dünamünde) fortress wrote to Governor Frölich in Riga about a problem. Old flour which had arrived from Mitau in March 1702 was still in storage and some of it was beginning to taste "terribly". Cronman was thinking about distributing the sacks that appeared to be OK among his own soldiers and then mixing the rest in the flour which was given to the Russian prisoners. 

In his reply to Cronman's suggestion Frölich seems to have disregarded the idea and instead concluded that this showed how urgent it was to complete the bakery at Neumünde. If for some reason some flour was unsuitable for baking bread it could be used for producing snaps.

Frölich was (as I have noted before) a man with many ideas. The following year he started a great baking experiment at Neumünde, in the course of which he took it upon himself to teach the bakers of Riga their profession.  

Sources:

Uppsala University Library, Riga-Tartu collection, Box 3, Joachim Cronman to Carl Gustaf Frölich 26 February 1703 

LVVA, Fond 7349, op. 1, vol. 75, Carl Gustaf Frölich to Joachim Cronman 28 February 1703 

Posted by bengt_nilsson at 9:31 PM CET

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