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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Pike aspic

gallrien von vischen von einem hecht


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 301vRecipe Nr. 15 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b4.185, w1.188, bs2.15, db1.19Shared ingredients: br1.14, h2a.23, h2b.14, bs2.15, db1.19, wo3b.167Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fishPreparation: aspicType: savoury

Item wiltu machen gallrien von vischen von einem hecht gar schoen soltu den hecht sieden vnd la denn prodem douon vnd nym den homig vnd secz ez auff koln vnd losz ez sieden vnd nym des hechtes prot vnd pf[302r]effer vnd zucker genunck vnd thu daz vnter ein ander vnd mach ez zu dick noch zu duen daz ez sich giessen losz als ein lattwerg auff ein schussel versalcz nit

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"