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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Cheese pastry with pfeffer

ein hofflich essenn machenn de mit dem selben teig


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 012rRecipe Nr. 65 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.90, so1.65Shared ingredients: k1.90, so1.65Same ingredients in following recipe: 5Same tools in following recipe: 0


Main ingredient: dairyPreparation: pastryType: -

wiltu ein hofflich essenn machenn de mit dem selben teig so mach ein schwartz pfaefferlin sued eier hart vnd nim dan tuter gebratenn oeppfel oder birn daz hack vnder ein andrenn Nim ein wenig safrann in ein wenig win oder milch temperier das vnder ein andrenn daz es dick belibe mach fladenn vß den teig tuo das gehaeck uff Schlach im zuo vnd wolg es in denn henndenn kuegellocht wie fil du habenn wit Bach si in luterm milch schmaltz vnd leg sie in denn pfaeffer haeiß See enwenig luter yngwer daruff So nim dann des herte gesotten wissenndes eis vnd schnide cleine stuecklin als die wuerffel die see ouch daruff mach es ab mit enwenig milch schmaltz das stat wol vnd ist ein guot gesunds essen mit dem selbenn teig mag man machen als die gefuelten eiger oder kraebs fuer getragenn in brue oder in win suppenn oder in pfaeffer

So1 - "Solothurn, Zentralbibliothek, Cod. S 490"