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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Rice pastry

Reyss duerttlein


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 022vRecipe Nr. 44 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: b4.149, gr1.2, h2a.59, k1.113, pa1.2, so1.86, bs2.44, wo3b.2, wo3b.52, wo8.281, wo9a.44Shared ingredients: wo9a.44Same ingredients in following recipe: 0Same tools in following recipe: 2


Main ingredient: cereals cerealsPreparation: pan fried panfriedType: -

Reyss duerttlein Allso machen Ittem so Nim ein Reiss vnd seued in schoen trueckh in ab in einer gutten Milch Nimb 12 Ayer thue die dotter dauon Nimb das weiß Klopfs gar wol Nimb ein wenig Schoens mehl darein So du wilt Kleine weinberlein rueers alles wol vndereinandter Nimb ein schmaltz in einen pfannen laß heiß werdten laß darein herumb lauffen stoermel Allendhalben das die pfannen mit mehl bestreet werdt thue aber das schmaltz Auß der pfannen darnach streuee daz mehl erst darein thue daz vbrige mehl wider heraus thue den durten darein thue glutt darunder vnd darauff lass in bachen ein halbe stundt etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"