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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Stuffing for fried dumplings, apple an pear

Von krepphen zue backen von eppelnn von birnen


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 019vRecipe Nr. 95 Dating: 2nd half of 15th c. (Menne/Ehlert); 16th c. (Finger et al.)Origin: place of origin unknownLang: West Central German

Similar recipes:

Same title: k1.95, so1.70Shared ingredients: k1.95, so1.70Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: -Preparation: stuffingType: -

Von krepphen zue backen von eppelnn von birnen Brode Epphel ader birn vor hyn gar schoen Thu sie In einen morsel Slach ein eye ader zcwey darIn vnde eyn klein saltz Stoszs vnd wurtzs gar wol vnd fulle isz In die krapphen

*Stuffing for fried dumplings, egg* (Subrecipe Nr. 1) [cooking recipe] Wiltu ander krapphen machen von eyernn So magstu wol peterlin vnd Meyland ader ander guete kruder hacken dar In thuen vnd mit eym rohen eye verknedenn Gewurtzt Gesaltzenn vnd Infullen

K1 - "Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27"