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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Goose, roasted

ein gans


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 303vRecipe Nr. 25 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2a.40, h2b.24, a1b.24, bs2.25, wo1a.75Shared ingredients: bs2.25Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: poultryPreparation: roastType: -

Stos ein gans an einen spisz vnd nym vier hertte ayer vnd nym dor zu ein schonn prosem protz vnd einen mandel dor zu vnd ein wenig pfeffers vnd saffrann vnd drey gesotten huener leber vnd stos ez alls vnder ein ander vnd mit huner piren vnd essig vnd sewd ziuol geschelt vnd thu sie denn in ein haffenn vnd thu dor zu gut smalcz oder wasser vnd losz sieden daz sie waich werden vnd nym den sawr opffel vnd sneid dy keren dor ausz vnd wenn dy zwiual sein gesotten so wirff dy opffel dor zu daz ez waich werd vnd bleib vnd thu den daz gemallen vnd dy opffell vnd dy zwiual als in ein spann vnd als dy gans gepratten ist so zu leg sie in ein schon vasz vnd leg daz gemecht [304r]dor auff vnd gib ez hin vnd versalcz es nit

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