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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Almond milk aspic in three colours

ain gesultzen mandel von dreyerlay farb


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 189rRecipe Nr. 5 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: bs1.261, wo1a.5Shared ingredients: wo1a.5Same ingredients in following recipe: 1 1Same tools in following recipe: 0


Main ingredient: nutsPreparation: aspicType: show dish

Wie man mach ain gesultzen mandel von dreyerlay farb etc. Nim hausen plateren die sewed jn wasser schoen nim dann ain dicke mandelmilch vnd petersil heck den gar klain vnd nim dann das drytail der mandelmilch dar vnder vnd zucker das wol daz wirt [189v] dann ain gruenew farb vnd nim dann disew zwaytail vnd zuckers wol vnd lass sy dann sieden jn ainer pfannen vnd ain tail laues also weisz das drytail mach gleich gel vnd gewes yecklich auff ain pfannen vnd lass ez dann sten vnd sewee die gruene farb in ainer pfannen vnd gewesz dann aueff ain pfendlein Also lass es staen bis er hert werd so haustu dreyer lay farb weis gel vnd gruen vnd heb es dan vber das fuer vnd bald her wider ab vnd leg es auf ain anricht vnd schneid es dann schaffzagelt vnd leg auff ain schuessel ains weisz das gruen das drytt gell bis das die schuessel vol werde gib ez ze essen

Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"