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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Peas, boiled

von arbaissen .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 045rRecipe Nr. 101 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.101Shared ingredients: bs1.101Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: legumesPreparation: boiledType: -

von arbaissen . Item gesotten arbes Mach also nymm arbais vnd essigk Dar zue nymm ain gefuegen hafen mit milich darzue zwelff ayr salcz vnd Saffran schlach das vast mit ainem tzwirel secz die milich mit dem hafen In ain wallenden kessel mit wasser lass sy sieden als lanng als Rindflaisch So sy gar gesoten sind So gib sy hin an gannczen stucken vnd gib darauf krauetter wiltu sie praten so thue sy In ainem pawtel die weyl sy ganncz sej vnd beschwaer sy mit ainem stain ain nacht vnd morgen vnd an dem abennt schneid sy duenn vnd stoesz sy an ainen spisz vnd besprenng sy mit [45v] salcz vnd pfeffer vnd gibs hin .

Bs1 - "Basel, UB Basel, AN V 12"