Cooking Recipes of the Middle Ages


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  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Fish as collared pork

geprest sweinß koppff


Berlin, GStA PK, XX. HA, OBA, Nr. 18384Source Collection: B6, fol. 010vRecipe Nr. 23 Dating: mid to late 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.190, b6.23, gr1.203, gr1.73, w1.193, w4.128, pa1.1Shared ingredients: b6.23, wo3b.1Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fishPreparation: aspicType: show dish

Wilthu geprest sweinß koppff machennn So nim karppffenn schelenn ader parbenn vnd schuepp sie schon vnd mach sie zu stueczkenn vnd thue sie In ein pffanen vnd geweß dor ann halbß wasser vnd halbß wein das die pruee einß fingers lanck vber die fisch gee vnd halt sie vber ein gutt fewer vnd loß sie sidenn vnd wan sie halp ein gesoten sindt so seuch die pruee abe da vonn vnd nim die fysch vnd thu die grett dor auß vnd [11r] hacks das geprett clain ein wenig durch ein ander vnd thu es wider In die pfanen vnd geweß die pruee wider dar anne vnd laß es wider ein wenig ein siden vnd die schupen sewdt vnd strewch sie durch vnd gewß es als samptt In ein hefflen vnd los eß sten piß herdt so habe es wider vber das feue vnd zuck eß pald wider her abe vnd schlag es vff ein panck vnd schnewdt es In ein kalte susse pruee In der fasten fur geprest sweinß koppff

B6 - "Berlin, GStA PK, XX. HA, OBA, Nr. 18384"