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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Pike, roasted

ein Preints hechtel


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 117rRecipe Nr. 14 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.13, wo7b.14Shared ingredients: wo7b.14Same ingredients in following recipe: 5Same tools in following recipe: 1


Main ingredient: fishPreparation: roastType: -

Willdtu ein Preints hechtel machenn Thues Ahuf Salltz wie oben stehet vnndt trueckhes Auf einem Rost Kehrs offt vmb [117v] vnnd wenn es wol drucken ist worn so legs in ein heiß schmaltz In ein pfann laß Resch darin werdten So Nimbs herauß wildt du so geueß ein Cleines Suepel darueber das mach allso Nimb essig vnd wein thue einen Imgber vnd pfeffer darein vnnd wenn du denn fisch Auß dem schmaltz Nimbst So geueß das Suppel darueber vnd gib in den wildtu fisch pachen das sie nit geschmaltzen werdten So laß das schmaltz darin du sie pechest wol heiß werdtenn etc.

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"