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

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Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Fried batter pearls

Pon ponengemacht von taig


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 013rRecipe Nr. 105 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.102, gr1.14, w1.105, er1.41Shared ingredients: w1.105Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: doughPreparation: deep friedType: -

Pon ponengemacht von taig MAch ein ayr tayg mit einem walg holcz das er werd eines halbem vinger dikch sneid den wrfelat als dy pon wirf den taig in haisz smalcz es ist snell ge pachen geus ab das smalcz lasz ez trukchen vnd mach ein ayr prue oder ein ander suppel vnd losz es erwalen ee du dy pon darin tuest das haissent pon vom taig bewar es vor nassem so machtu ez behalden lange czeit

W1 - "Wien, Österr. Nationalbibl., Cod. 2897"