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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Partridge roasted, served cold

Aber ein ander von iij rephuner ein kaltz essen


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 018vRecipe Nr. 158 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: b4.156, w1.158Shared ingredients: b4.156, w1.158Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: game poultryPreparation: roastType: -

Aber ein ander von iij rephuner ein kaltz essen NIm dreaw geprotne rephuner vnd losz kalt werden vnd slach dann yegleichs enczway vnd nym ein weisz semeln prot das prenn zu einem pheffer vnd das nicht swarcz sey vnd nym esseich vnd wein tue dann daran vnd tue ein honig auch daran mach ein guecz clebundes phefferl vnd tue Im recht mit aller lay gwurcz vnd mit saffran vnd nym ein virdung weinper vnd swaicz dy schon vnd nym ij lat mandel daran vnd ruer sy durich ein ander vnd geus das daran vnd losz es sten darInn dekch sy zue das icht verriechen vnd gib sy kalt hin

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