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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Freshwater crayfish, boiled and roasted, with freshwater crayfish sauce

Krebss sauer vnd suesze


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 106vRecipe Nr. 113 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.113Shared ingredients: wo9b.113Same ingredients in following recipe: 1 4Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: -

Krebss sauer vnd suesze Nime die krebße seudt sie erst in saltz mache sie sauber aus den schalen daz der halß vnd Rumpff beyeinander bleibt die beinlein auch darzu aus den schalen gemacht nim die andern schalen stoß sie gar klein in einem moersel schlage sie durch mit essig thue sie in ein Toepfflein wurtz es ab mit zucker zimmet rinden vnd saffran vnd laß wol heiß mit einander werden darnach nim die krebs thue sie in zergangener butter laß sie wol bratten vnd wen du balt wilst anrichten so seuge die butter rein daruon vnd geuß die brue daruber vnd laß einen sott mit einander auff Thun so ists recht etc.

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