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, pike and stockfish, boiled in beef stock

Einen Stockfisch von krebs Hecht vnd halbfisch etc.


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 107vRecipe Nr. 119 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.119Shared ingredients: wo9b.119Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: -

Einen Stockfisch von krebs Hecht vnd halbfisch etc. Nim die krebß vnd Hecht siede die aus dem saltz darnach nim die halbfisch siede die ein wenig mit butter als dan wan du sie abgesotten nim die schwenzlein [108r] von den krebßen mache sie aus den schalen den hecht mache von gretten herab nime den halbfisch Thue sie von den gretten Pflucke sie fein klein wens sauber alles aus gemacht Thus in ein fisch keßell geuß Rindtfleisch brue darauff vnd wurtz es ab mit Pfeffer laß es gemach miteinander sieden wens gesotten so Thue ein gutt Theil butter darzu Ruhr es vmb es brennet sunst an so ists recht etc.

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