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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Milk cake

ein linds essenn kintpettern vnd krancken luetten


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 020rRecipe Nr. 97 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: h2a.66, k1.125, so1.97, a1b.15, wo3b.185Shared ingredients: so1.97Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: dairyPreparation: pastryType: -

§ xl Item gar ein linds essenn kintpettern vnd krancken luetten von gebachenns das sint milch kuochen mach ein struben teig mit milch vnd vermischs gar wol wiltu in gel habenn verhoch in mit saffrann nim die versotten milch als man si macht versotten in einem haffen versottenn in wasser in einem andern haffenn mit eiern vnd starck dick vnd nit ze duenn die selbe milch mach alb ab mit edlenn wuertzen vnd die guotten spicerienn findt man in denn appedecken vnd sin genampte Specie dulce mach einenn duenenn strubenn deig mit eiern oder an eiger mit einem gesotten honig waser [20v] Vnd ein wenig saltz vnd ferbirg die milch ouch darin als in kuechlins oder in krappffenn wisse vnd bach si auch gar schonn vnd ouch Braunn Gib sy dar zuo soelichem gebachens gehoertt zucker daruf gesprengt Wiltu aber die kuechlin in mandel milch oder sunst in guottem geiß milch oder sunst in guoter milch gebenn verglbe si vnd zettel ein luter schmaltz daruff vnd trage si fur

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