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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Eel, seasoned under the skin, roasted


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 198vRecipe Nr. 66 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: m11.19, ds1.18, wo1a.66, wo3b.127Shared ingredients: wo1a.66Same ingredients in following recipe: 6Same tools in following recipe: 0


Main ingredient: fishPreparation: roastType: -

Nim ain frischen al vnd tuo den sleim dar ab mit kaltem aschen loes die haut bey haept vnd zewech sy bisz ueber den zagel das sy nicht gar ledig werd hack saluan petersil Nim gestossen ymber pfeffer saffran salvan vnd wuerff es auff den ael vnd zewech die haut wider dariber spreng jn mit saltz leg jn auff ain rost prat jn gar wol vnd gib jn dann ze essen etc.

*Eel skin, stuffed with eel* (Subrecipe Nr. 1) [cooking recipe] Item wann du die haut ab gezogen hast so sneid ab das hapt sewed jn gar wol vnd loes den grat da von vnd hack jn gar klain Nim air vnd schoen prot ymber pfeffer anis vnd saltz vnd fuell die haut nicht zu wol fuell das haupt Ach prat jn gar wol gib jn zu essen

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