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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Pea puree, riced

arbayssen machn als Regnwurmm


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 020vRecipe Nr. 48 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.204#sub2, gr1.48, w4.89, k1.48, so1.28Shared ingredients: gr1.48Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: legumesPreparation: pureeType: show dish

Item wil dw arbayssen machn als Regnwurmm So mach ein chaltgossen Als vor vnd sewd dy arbayssen an dy stat vnd treibs durch ein siblein awff ein schussel als regnwurmm vnd thue das daz dar einen durchgeriben seniff vnd honig vnd mags aber mit saffran vnd gburcz etc. Sequitur Recipe breaks off.