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
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  • 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

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Pears, stuffed, roasted on a skewer

gefuelte bratten birn


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 018rRecipe Nr. 89 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.117, so1.89Shared ingredients: k1.116, so1.89Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fruit fruitPreparation: pan fried panfriedType: -

§ xxxij [18v] Item wiltu gefuelte bratten birn machenn die man einem spis bratts Nim luetts brin vnd reigelbirn schnid die von ein andrenn wuerff die kaernen daruf roest si in einem schmaltz vnd hack si klein tuo honig vnd gewurtz darzuo on gel vnd saltz mach gebratten birn die nit ze weich siend Holle si vs vnd fuelle ye beide teil vnd stuetz si vff ein andern Als vor gelert ist vnd stecke ye ij oder iij an ein spislin Bestrich sie mit einem honig leg si uff einen rost vnd kere si sittlich vmb vnd des erstenn ein klein koln vnd des andern ye roescher vntz das sie gebrattenn sin vnd see den wuertzen daran vnd trag sie fuer also warm vnd also sol man oppfel oder birn fuellenn gros vnd clein schelle si schonn vnd schnide sie ebenn von enandrn holle si us als die nuß schalle bratte si in einem schmaltz nit zuo fast vnd tuo si in ein schone schulsslen vntz du die fuelle bereittest mancherlei wie du wilt als ich dir sag du magst ein fuelle darzuo machenn als man gestuertzte eiger macht vnd alles man kreppse fult

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