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

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Pike, stuffed

Ain gefüllten hechten


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 075vRecipe Nr. 194 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b6.3, bs1.194, gr1.58, wo3b.126Shared ingredients: bs1.194Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: fish fishPreparation: pan fried panfriedType: show dish show dish

Ain gefüllten hechten Item so sol man nemen ain mittlein hecht des soltu nit vergessen schlahe Im das haubt [76r] abe vnd nymm ain schindel vnd mach die als lanng als der hecht sey vnd saeuber In schon vnd wenn du In geraumpt hast vnd nun gar ledig zwischen der haut ist . So nym den rugken vnd ain klains messerlein vnd an dem zagel So wirt der visch ledig vnd thue den visch heraus das die haut also beleybe ganncz mit den schueppen vnd nym dann den visch vnd loess Im den grad von dem praet vnd lass dann die haut ligen vnd hack die visch gar klain vnd nym denn annder visch dar zue vnncz das du den visch fuellest vnd mach das ab mit guotem gewuercz . So wirt es wol geschmach So soltu denn dornach haben perch tram ysoppen Abrautten oder Saluan vnd petersill das alles soltu dar zue haben vnd hack das an die visch [76v] vnd fuell den hecht wider vol das haist mannn hecht .

*Pike, stuffed on feast days* (Subrecipe Nr. 1) [cooking recipe] wann es nicht vast tag ist So hack an den visch oeppfel vnd ayr darein vnd fuell den hecht vnd secz Im das haubt wider an vnd hefft es mit ainem faden wider zue samen So wirt der visch wider ganncz vnd nym der selben In die orwaennglein vnd das die fuell schoen gewaschen sey So thue denn die fuell In das haubt vnd In denn mund Vnd leg In auf ainen rost vnd pratt In sauber vnd schon .

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