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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Chicken, roasted, boiled with quinces

Gebrattene Huener mit gedempfften quitten


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 069vRecipe Nr. 9 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.9Shared ingredients: wo9b.9Same ingredients in following recipe: 4 2Same tools in following recipe: 0


Main ingredient: poultryPreparation: boiledType: sour

Gebrattene Huener mit gedempfften quitten Nim quitten schele sie vnd schneidt sie fein wirfflicht Thue sie in ein fisch kessell geus wein darauff Thue zucker darein vnd setz auff ein kohl fewerlein bindt es vnd deck es fest zu das der braden nicht heraus gehet vnd laß es stehen biß es ein dickes bruelein vber kommt als dan wan du wilst anrichten so nim die huener zur lege sie vnd lege sie in ein silberne schuessel als dan geuß j leffel uol mit essig sampt ein wenig Ingber in die quitten laß es vff sieden darnach geus [70r] es in das silber vber die huner vnd laß wieder wol auff sieden so ists recht etc.

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