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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Chicken, boiled, with onion sauce

hueneren chochen


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 028rRecipe Nr. 74 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.74Shared ingredients: gr1.74Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: poultryPreparation: boiledType: -

Item wil dw hueneren chochen so nym altew huener vnd pratt sy halbew vnd hack sy dan czw stucke vnd da hals suppen vnd halswasser dar In sewdt sy das sy marb werden nym zwiuall vnd hack vnd sew sy waich In wenig wein smalz vnd In wenig wasser nym pheffer prott chum herdt air salcz esseich vnd ein wenig pheffer vnd meng das czw samen vnd mach sy vnd gewß die zwiuoll czw dem gemallen gewß das auff die hueneren laß es sieden eben dick In dissem condiment mag man aller lay pratten machen aber den hassen pratten sol man lassen pheffer