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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Cabbage with meat and cheese

Von Iungem weissem kraut


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 012rRecipe Nr. 92 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: b4.89, w1.92, wo1a.32, wo3b.90Shared ingredients: w1.92Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: vegetablesPreparation: boiledType: savoury

Von Iungem weissem kraut NIm Iungs weisz kraut vnd sneid es zu spalten so leg es in den toph vnd lasz es sieden vnd geus das wasser ab so hab gesotens vleisch in einem anderm toph scheaffeins oder rinderrns vnd leg das kraut dann zu dem vleisch so nym vnd sewd ayr hert so schel sie vnd roest sy dann gancz in einer phann wenn das kraut vnd das vleisch nahent gesoten sey so tue die ayr darin vnd herten keas vnd losz das aber mit ain ander sieden vnd mach das gar vaist wildu es aber machen nit mit vleisch so leg darauf ayr als voer gemacht In der phann mit dem cheas vnd gibs hin

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