Daz buch von guter spise (The Book of Good Food). A Study, Edition, and English Translation of the Oldest German Cookbook

MEDIUM AEVUM QUOTIDIANUM

HERAUSGEGEBEN VON GERHA JARITZ SONDERBAND IX

Daz bi h von ter spise (The Book ofGood Food)

Daz b ch von g ter spise (The Book of Good Food)

A Study, Edition, and English Translation ofthe Oldest German Cookbook

Meli a Weiss Adamson

Krems 2000

GEDRUCKT MIT UNTERSTÜTZ NG DER ABTEILUNG

KULTUR UND WISSENSCHAFT DES AMTES

DER NIEDERÖSTERREICHISCHEN LANDESREGIERUNG

Alle Rechte vorbehalten – ISBN 3-90 1094 12 I

Herausgeber: Medium Aevum Quotidianum. Gesellscha zur Erfor-chung der materiellen Kultur des Mittelalters, Kö ermarkt 13, A-3500 Krems, Österreich. – Druck: KOPITU Ges. M. b. H. Wiedner Hauptstraße 8-10, A-1 050 Wien.

Table of Contents

I. The Owner …………………. ……………………. …………………………………………… 7 li. The Codex ………………………………………….. ………………………………………… 12 III. The Cookbook ……………………………………………………………….. ……………… 20 IV. The Cuisine ……………………………………………………………………………………. 26 V. The Manuscript Tradition ……….. ………………………………………………………. 33 VI.Editionoftheb chvon terspise………………………………………………….. 55

VII. Translation ofthe ch von ter spise ……… …………………….. ……………… 91 Bibliography …………………………………………………………………………….. . ………. 1 12 Index …………………………………………………………………………………………………. 1 19

I. The Owner

I n t h e r s t h a l f o f t h e fo u r t e e n t h c e n t u r y W ü r z b u r g w a s o n e o f t h e c u l t u r a l c e n e s ofGe any.1 It was in this town that around 1350 the oldest German cookbook, Daz ch von g ter spise (The Book ofGood Foo was entered in a parchment codex.2 As with most medieval recipe-collections, we do not know the name ofthe „author,“ nor that of the scribe. However, we do know a great deal about the individual who commissioned and compiled the codex which contains the cookbook. It was the partician lawyer Michael de Leone, episcopal protonotary, and later canon and scholasticus ofNeumünster, a collegiate church in Würzburg.3 Michael was a native of Würzburg, bo around 1300 as one of several sons of „Conrad,namedtheJew,fromCologne,calledfromMainz,acitizenofWürzburg, and a 1awyer.“4 lt is doubt l whether his parents were practicing Jews when

‚ See esp. „Städtische Sammler im 14. Jahrhundert: Der W burger Leonekreis“ in Ursula Peters, Literatur in der Stadt: Studien den sozialen Voraussetzungen und kulturellen ganisationsformen städtischer Literatur im 13. und 14. Jahrhundert (TUbingen: Niemeyer, 1983), 138-168; and Joachim Bumke, Mäzene im Mittelalter. Die Gönner undAu raggeber der höfischen Literatur im Mittelalter in Deutschland 1150-1300 (Munich: C.H.Beck, 1979), 452, note 295.

1 A detailed description of the codex which is now housed in the Universitätsbibliothek in Munich and bears the number 2″ Cod. ms. 731 (= Cim. 4) is found in GisetaKo pf and Paul-Gerhard Völker, Die Handschriften der Universitätsbibliothek München, Vol. I Die deutschen mittelalterlichen Handschri en (Wiesbaden: Harrassowitz, 1968), 66-107, esp. 70 I wish to the staff of the Universitätsbibliothek in Munich for their help in researching the Leone-codex and for giving me access to the priceless original.

‚ For a brief summary of Michael de Leone’s life, his career, and importance as a collector of Fachliteratur see Melitta Weiss Adamson, „Preventive Medicine in Fourteenth-Century Wünburg: The Evidence in Michael de Leone’s Hausbuch,“ in Ir sult sprechen willekomen: Grenzenlose Mediävisti Festschriftfür Helmut Birkhan zum 60. Geburtstag, ed. by Christa Tuczay, Ulrike Hirhager, and Karin Lichtblau (Bem!Berlin/Frankfurt a.M./New

York!Paris!Vienna: Peter Lang, 1998), 501-520.

• „Conradi dicti der Jude, de Colonia oriundi, dicti de Moguncia, civis Herbipolensis, juriste“ quoted in GiselaKo pfs article on Michael de Leone Die deutsche Literatur des Mittelalters. Verfasser/exikon, 2nd edition, ed. byKurt R GundolfKeil, Wemer Schröder, BurghartWachinger, and FranzJosefWorstbrock, Vol. 6 (Berlin/New York: Walter de Gruyter,

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Michael was bom.More likely is the case that they were converted Jews.5 The family dieJuden (the Jews) is documented in Cologne from the end of the twel h century on. Their coat of anns consisted of three Jewish hats, which indicates that the family descended from a baptized Jew.6

In 1290 a Conrad „dictus de iudaeis“ appears as mayor ofBoppard on the Rhine, a village north-west ofMainz. It is conceivable that this wasMichael’s father, especially since this Conrad’s coat of arms is identical that ofMichael’s family.7 If in fact the two are one and the same person, Conrad would then have moved to Würzburg via Mainz within the following decade. A knight by the name of „Cvnrat Jude ritter“ (Conrad Jew) appears as a citizen ofMainz in documents from 1293, 1294, and 1297.8 Following their move fromMainz to Würzburg, the family appears to have dropped the name „Jude,“ and replaced it with „de Moguncia“ (fromMainz).9 A erMichael bought the patrician house Löwenhof („Lion’s Court“) in 1332, he called hi self „de Leone,“ a name later adopted by other members of the family, such as his nephew Jakob who inherited the LöwenhoP0

In WürzburgMichael’s parents owned the Kestelerho a patrician house in the cen e of the city, next to Neumünster, which suggests that they enjoyed considerable wealth.11 Given the proximity to the collegiate church, it is generally assumed thatMichael received his early education at the school ofNeumünster, where he was rst exposed to literary, theological, and clerical texts.12 He then went on to study Roman and Canon law in Bologna from ca. 1324 to 1328, when he first appears in a Würzburg document as advocatus curie.13 Although he is referred to as a „doctor of law“ by two Iater writers, in contemporary documents he bears the title magister only}4 Michael worked as public notary in Würzburg

1987), col. 492.

‚Michael’s attitude towards Jews was a negative one, see infra, esp. his report on the buming of theJews inWürzburg.
•Konrad Schilling (ed.), MonumentaJudaica. 2000Jahre Geschichte undKulturderJuden am Rhein (Cologne: Stadtmuseum, 1963), 163.

‚Ko pf ( 1987), col. 492. The coat of arms can still found in illustrations from 1572, and

1660, see Juden in K ln von der Römerzeit bis ins 20. Jahrhundert (Foto-Dokumentation, Kölnisches Stad useum) (Cologne: Stadtmuseum, 1984), 104, 106.

• Peter Keyser, Michael de Leone (f1355) und seine literarische Sammlung (Würzburg: Schöningh, 1966), 28.
9lbid., 26.
„He was the son of Michael’s brother Peter, seeKo pf (1987), col. 492.

„Keyser (1966), 3I.
“ lbid., 6if.; and Trude Ehlert, Das B h von g ter spise: Kulinarische Bedeutung und lturhistorischer Wert, booklet accompanying the facsimile edition (Donauwörth: Ludwig Auer GmbH, 1993), 8.
„Keyser (1966), 73.
„Lorenz Fries and Ludwig Ansbach call Michael „doctor,“ seeKeyser (1966), 71f; regarding his academic credentials see also Ehlert (1993), 9; andKo pf ( l 987), col. 492.

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until 1336, and during this time amassed a considerable fortune which enabled him in 1332 to buy the prestigious Löwenhof in Würzburg from Nikolaus von Buchheim, a canon ofNeumünster.15 According to the sixteenth-century chronicler and owner of the Löwenhof, Lorenz Fries, the patrician house derived its name om the stone lion which Michael had mounted over the portal of the building.16 However,Winfried Schich provides another explanation for the name: In the early thirteenth century the home, previously owned by a man named Cato, was bought by theWürzburg citizen Leo, a er whom the building and the s eet,plateaLeonis, were supposedly named. The other name found in sources for the house and the street, „Cat’s Court“ (Hof „Zur Katze‘ , and „Cat Street“ („Katzengasse‘ , may have been derived om the early owner Cato, or the stone lion attached to the portal by Michael.17 The Löwenhofhas survived more than six centuries and is today found in Dominikanergasse 6.18

In 1349 the childless Michael bequeathed the Löwenhofto his nephew Jakob. A er Jakob’s untimely death in 1400, his son Michael inherited the property, and sold it i n 1403 to old Herwig, canon ofNeumünster. Soon a er, the building housed the Law Faculty of the newly founded University of

Würzburg.19

In 1336 Michael was promoted to the position of protonotary to the Bisbop ofWürzburg,Otto vonWolfskehl, and in the rst document from his new o ce, he no Ionger calls himself „de Moguncia“ but „de Leone.“20 As Trude Ehlert points out, a protonotary was the highest notary in the chancellery ofthe bishop, as weil as the guardian of the episcopal seal.21 Michael had reached the zenith of his career, enjoying a position of absolute trust at the court ofthe Bishop ofWürzburg. Following the death ofOtto vonWolfskehl on August 23, 1345, Michael served as protonotary for his successor, bishop-elect Albrecht von Hohenlohe, for at least three more yearsY

The documents Michael’s o ice dealt with were manyfold:Orders and ratifications in the clerical eld, contracts of purchase or sale, promissory notes, contracts of settlements, legislation in times of epidemics, letters to protect Jews,

„Keyser ( 1 966), 74.
16 Ibid.; a picture of the Löwenhofis found in Lorenz Fries‘ 1 546 chronicle of the Würzburg bishops, Stadtarchiv Würzburg, Ms. Fol. I, fol. 134v.
11 Winfried Schich, Würzburg im Mittelalter: Studien zum Verhältnis von Topographie und Bevölkerungsstru ur (CologneNienna: Böhlau, 1977), 1 7f.
“ See Stuart Jenks, „Würzburg and the Black Death: Michael de Leone’s Reaction in Context,“ Diss. Yale Universi 1976, 172; and S. Zeißner, „Der große Löwenhof Würzburg,“ Mainfränksi chesJahrbuch 5(1953), 1 15-133.
“ Ko mpfNölker ( 1 968), 7 1 ; Keyser ( 1 966), 74-76.
Keyser(1966) 74; Ko pf(l987), col. 492.
“ Ehle ( 1 993), 9.

„Keyser (1966), I01-103; Komrumpf(1987), col. 492. 9

and donations were only some of the administrative duties.23 RepeatedlyMichael, the patrician in the employ of the Church, must have found hi self in a con ict of interest with the Würzburg patriciate. Despite the fact that the Church still played a dominant roJe in the administration of the city in the early fourteenth century, the bourgeoisie had in the thirteenth century gained a certain degree of independence which both ofMichael’s employers, Otto and Albrecht, as weil as their successors tried to take back.24 A constant feud between the city and the Bishop ensued which in 1 400 affected the Leone family directly when Jakob,Michael’s nephew and heir to the Löwenho was executed a er having led an uprising of the city against the bishop.25

A question which must have come up time and again duringMichael’s career as episcopal protonotary, was that of the Jews. A er a pogrom in 1328, the Würzburg Jewry recovered quickly, and by 1336 Bishop Otto vonWolfskehl was so heavily in debt with the Jews that Pope Benedict XII came to his rescue by ordering the Jews to retum all promissory notes of the Bishop or risk losing the privilege to deal with Christians. The Jews complied, andWürzburg even passed a law for their protection.26 DespiteMichael’s possible Jewish roots, his attitude towards the Würzburg Jews was distinctly negative. Nowhere does this become clearer than in his reports of the pogrom of 1349 which was triggered by the threat of the Black Death. As the epidemic spread and people were desparately looking for a cause, the Jews of Würzburg along with those of many other German towns were accused of poisoning the wells, thereby bringing on the calamity. The persecutions inWürzburg must have been so relentless that those Jews who were unable to flee, preferred to bum themselves in their homes rather than surrender to theChristianauthorities.27 FortheBishopofWürzburgtheb ingoftheJewswas a windfall. Not only was his debt to the Jewish creditors wiped out, the German

Emperor even awarded him the property they had owned inside the city.28

In Michael’s two accounts of the event in the Hausbuch he shows no compassion for the plight of the Jews, on the contrary! Repeatedly he emphasizes that theplebs hebraice, the Hebrew mob, receivedjust punishment for their alleged

„Keyser (1966), 96.

„Ehlert (I993),9. When Albrecht attempted to restorebis full powers, he was aided by Emperor Kar! IV who in 1347 confirmed Albrecht’s privilege ofjurisdiction over the laity, which was a major setback for the bourgeoisie.
„Keyser (I966), 8If.

26lbid., 97.

„Michael describes the incident twice in the Hausbuch, in „De Cronicis temporum hominum modemorum“ ofChapter XXXlll, under the heading „De occisionibus per derum Judeorum,“ fol. 266rb-va, see also Keyser ( 1966), 97; and in Chapter XVI of the Hausbuch in two segments entitled „Versus de proprio incendio Iudeorum Herbipolensium,“ and „Item alii versus de combustione eorundem Iudeo ,“ fol. 42ra-rb. These Hausbuch verses are edited in Jenks (1976), 220.

“ Jenks (I976), 216.

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action, and concludes the second report with the verse „Herbipolense forum cruciatibus af it horum“ (All ofWürzburg witnessed their torture, fol. 42rb). The year 1349 also saw the arrival of the flagellants in Würzburg, andMichael’s attitude towards them was again negative. He regarded them as heretics, comparable to the beghards, andWaldensians, and in doing so followed the official line of the Church: both Pope Clement VI and Bishop Albrecht von Hohenlohe outlawed the agellants.29

At approximately the same time, namely between October 8, 1348 andMay 2, 1350,Michael must have le his influential post as protonotary, whether for personal or professional reasons, we do not know. In documents from 1350 on he appears as scholasticus of Neumünster, in addition to his position as canon of Neumünster which he had already held for several years.30 The duties of a scholasticus are listed in the oath which Michael had to take. They included faithfulness towards the Chapter, complying with its statutes, keeping the secrets of the Chapter, and faith lly running the school which also meant maintaining its nding, and overseeing the choir, and possibly the library. Furthermore, the scholasticus had to write down the resolutions of the Chapter, as weil as read and if necessary write letters for the Chapter. His new position as a kind of chancellor ofNeumünster was thus not dissimilar to his earlier one as episcopal protonotary.31

AscanonandscholasticusMichaelmademanyendowmentstothecollegiate church, such as icons, the altar to the Holy Trinity, the foundation of two chantries, and the endowment of the festival of the Immaculate Conception of the Blessed Virgin.32 A er his death on Janua 3, 1355, he was buried in front of the altar of the Holy Trinity of Neumünster.33 His home, the Löwenho he had signed over to his nephew sometime before July 1353,34 and it was for Jakob and all ture owners ofthe house that in the 1340sMichael began to compile the two-volume Hausbuch which contains the oldest example of a German cookbook.

Hausbuch, fol. 42rb „Versus de secta flagellatorum dictorum Geyssler,“ edited by Jenks ( 1976), 221; see also Keyser (1966), 116.
,. Keyser (1966), 103; Ko pf ( 1987), col. 492f., claims that Michael had been canon of Neumünster since 1342 or earlier.

“ C Keyser (1966), I I I, and 170 (the scholasticus-oath ofNeumünster). „Jenks (1976), 173.
„Ko pf (1987), col. 493; Jenks (1976), 216; Keyser (1966), 142. „Keyser (1966), 142.

II

II. The Codex

Throughout his career Michael de Leone was surrounded by a circle of Well­ educated clerics and laymen with a strong interest in literature. They included Hermann von Schildesche, Lupold von Bebenburg, Johannes von Lauterbach, and Lupold Homburg.35 As notary, protonotary, canon, and scholasticus he dealt with legal, historical, religious, and didactic texts on a daily basis. And as a wealthy member of Würzburg’s bourgeois elite he wanted to be reme bered by future generations for his many accomplishments. While compiling an anthology for Neumünster in the l340s called the Manuale,Michael probably had the idea of putting together a similar book for his family to be passed on from generation to generation together with the Löwenho a book which was to address the spiritual as weil as the physical needs of the owners. The dedication on fol.lva of the Hausbuch reads as follows:

In the name of God, amen. Be it known to all who read this, that MasterMichael ofWürzburg, Canon and scholasticus ofNeumünster, protonotary of the deceased Lord Bishop Otto, arranged the order of things in this book, determined it for and gave it to his house zum großen Löwen, located in Würzburg, across from the Preaching Friars, (and gave it) to each member of his family who would then

possess the same house.36

lt is not clear when work on the Hausbuch began, which, by the time it was nished, comprised two !arge volumes. Ko mpf favours an earlier date („hardly later than 1 347″), while Jenks argues for late 1 348 or early 1 349, and sees in the arrival of the Plague in Germany one of the main reasons for the Hausbuch’s compilation.37 It is also possible thatMichael’s book project already in pro ess

“ See Ko mpf(1987), col. 493; and Keyser (1966), 123-135.
,. The trans1ation is included in Jenks (1976), 172f. Large parts of the dedication which reveal Michae1’s identity were 1ater erased from the manuscript.
„Ko pf (1987), col. 499; Je (1976), 175-184.

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assumed added significance when the approaching epidemic threatened to wipe out a Iot of knowledge of what was then still a largely oral society.38

Of the original Hausbuch only Volume II has come down to us intact.39Of Volume I just a few folios have survived which are now housed in two German Iibraries.40What happened to the Hausbuch immediately a er 1403, when the L ö w e n h o f w a s s o l d , i s n o t c l e a r .K o m p f ö l k e r a s s u m e t h a t b o t h v o l u m e s w e r e separated but remairred inWürzburg. Two folios of the disassembled first volume were in the seventeenth century used for the binding of receipts from the collegiate church of St. Kilian inWürzburg. Volume II was purchased by Johann Egolph von

Knöringen, chapter-member and scholasticus ofWürzburg Cathedral om 1 5 64 to 1569, who in 1573became Bishop of Augsburg. In the same year the codex together with the rest ofKnöringen’s collection was incorporated in the University Library of Ingolstadt which in 1 800 was relocated to Landshut.41 In 1 82 6 the Hausbuch came to Munich where in the middle of the nineteenth century it received the call number it still bears today: 2 ‚ Cod. ms. 73 1 .42 Since the beginning of the nineteenth century scholars have continuously studied the codex, and in 1851 it was rst described in its entirety.43

Considering that so many medieval manuscripts are today stillfar from being properly catalogued, described, or edited, what is it then that has made this codex one of the most studied in Germany, and one of the best guarded treasures of the University Library in Munich? Part of the continued fascination with the manuscript lies in the disparate nature of the material collected by Michael de Leone. This, however, also makes it hard to give the compilation a proper “ Iabel.“44 Thename Wü burgerLiederhandschri ,introducedbynineteenth-centuryIiterary critics for the codex, reflects the manuscript’s early claim to fame as one of the main sources for the Iove poetry by Germany’s two most prominent medieval poets,

Walther von der Vogelweide and Reinmar von Hagenau.45 However, of the 22

„SeeEhlert(1993), 10.

19 Munich, Universitätsbibliothek, 2‘ Cod. ms. 731 (=Cim. 4).
„‚The folios ofVolume I are in Munich, Bayer ische Staatsbibliothek, Cgm 195, and Nuremberg, Germanisches Nationalmuseum, Hs. 9030.
„The above infor mation on the codex’s histor y is based on Kornr umpfNölker (1968), 72.
“ Ger har d Schott, „Die Handschr i ensammlung der Univer sitätsbibliothek München,“ Bibliothe forum Bayern 9(1981), 133-145, esp. 139f.
“ A. Ruland, „Die Wür zburger Handschr i ,“ Archiv des historischen Vereins von Unterfran n u n d A s c h a f ef n b u r g 1 1 ( 1 8 5 1 ) , H . 2 – 3 .
„Although Vo1ume I has not sur vived, the contents of both books ar e listed on fol. 1v-2r of Vo1ume 11.
“ In addition to the Manessische Liederhandschrift (MS C), Kleine Heide/berger Liederhandschr t(MS A), WeingartnerLiederhandschrift(MS B), dJe rLiederhandschr (MSJ),itisoneofthemainsourcesfor medievalGermanIovepoetry.Rulandinhisdescription ofthe codex called it Würzburger Liederhandschr (Wür zburg Song Book , MS E), and so did W. Dobbek in bis dissertation „Untersuchungen zur Wür zburger Lieder handschr i „, Gr eifswald

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chapters which make up Volume li, only two (Chapters XX IV and XXV) are dedicated to these authors. In recent years Hausbuch has become the term most o en used by scholars to describe the codex. It is a rather vague term for this familial codex which suggests a relationship betweenMichael’s compilation and the Hausväterliteratur (literature for householders) which ourished in Germany primarily in the seventeenth and eighteenth century.46 The preponderance of historical and literary writings inMichael’s codex is, however, not characteristic of this type of literature whose focus was traditionally on home economics. A medieval Counterpart to the Leone-codex was perhaps Le Menagier de Paris, described by its 1846-editor Jeröme Pichon as a „Traite de morale et d’economie domestique compose vers 1393 par un bourgeois Parisien.“47 In the case of the Menagier, the compiler is an elderly Parisian who is married to a een year old girl and „writes her a book of moral and domestic instruction so she would do him credit with a second husband.“48 BothMichael and the anonymous Parisian are bourgeois and address members of their family with the books. The English term „home companion“ used by Tania Bayard for her translation of the Menagier perhaps comes closest to capturing the character ofMichael’s codex.49

Paleographical studies ofVolume I l and the surviving folios ofVolume I of the Hausbuch have shown that the basic stock of the material was copied by one scribe, Scribe B. He was responsible for no less than 200 of the 286 folios in

Volume 11.50Much speculation has gone into the identi cation of scribe a who copied parts of the three Supplements. Some scholars have argued that it was Michael de Leone himself, others that it was Gyselher, a scribe who named hi self

1910. Horst Brunner in the preface to the facsimile-edition of the complete codex calls the te Liederhandschrift „slightly misleading“ (ein wenig irreführend), see Horst Brunner (ed.), Das Hausbuch des Michael de Leone {Würzburger Liederhandschri ) der Universitätsbibliothek München (2 ·co ms. 731): In Abbildungen herausgegeben (Göppingen: Kümmerte, 1983), IV. See AnitaFeyl, „Das Kochbuch Meister Eberhards: Ein Beitrag zur altdeutschenFachliteratur,“ Diss.Freiburg im Breisgau, 1963, 9f. As examples she lists in note 12, page I0, Johann Colerus, Oeconomia ruralis et domestica, new edition (Mainz: Nicolaus Heyll, 1645), and WolfHelmhard von Hohberg, Georgica Curiosa aucta („Adeliches Land – und Feld-Leben’J, 5th edition (Nuremberg 1716- 1749). Keyser ( 1966), 149-159, expressly discusses Michael’s codex in the context of Hausväter/iteratur.

„Reprint (Geneva: Slatkin, 1966); more recent editions and translations are Eileen Power, The Goodman ofParis (London: Routledge, 1928), and Georgine E. Brereton and Janet M. Ferrier, Le Menagier de Paris (Oxford: Oxford University Press, 1981).
43Tania Bayard(ed. and trans.),A Medieval Ho e Companion: Housekeeping in the Fourteenth Century (New York: Harper Collins, 1991), 21.

“ Jenks (1976), 170, calls both the Manuale and the Hausbuch compiled by Michael “ a n t h o l o g i e s ; “ E h l e r t ( 1 9 9 3 ) , 3 , d e s c r i b e s t h e Ha u s b u c h a s a “ k i n d o f c o m p a c t l i b r a r y f o r l a y m e n “ (eine Art Kompa -Bibliothekfür Laien).
so Keyser (1966), 145.

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in the Manuale.51 In addition to these two scribes, six more were copying parts of the supplements ranging in length om two to thirteen folios.52 The work of Scribe B and the others was corrected by a „supervisor,“ who in Keyser’s opinion was Michael de Leone himsel 3

Despite the fact that Volume I is almost completely lost, its contents can be largely reconstructed thanks to the table of contents for both volumes at the beginning of Volume II, and the inclusion of several texts of Volume I in other Leone-compilations, such the Manuale, and the so-called Ebrach-manuscript.54 Of the 33 chapters listed in the table of contents, chapters 2 to 14 constituted Volume I, and chapters 1 and 1 5 to 33Volume 11.55 The first volume opened with a Ietter om the twel h century which offered readers advice how to best live their Jives and their households. It was followed by a treatise in Latin and German on the construction of houses written by Michael himself/6 in which he discussed issues such as climate, water supply, the direction ofthe wind, and the nature of the building Iot.57 The emphasis then shi ed from the household to the Roman Empire with the inclusion of the bilingual poem Ritmaticum by Michael’s friend Lupold von Bebenburg.58

A collection of shorter legal and religious writings concluded the first part of Volume I.59 The didactic Iiterature that followed was introduced by the Cato and Facetus in Latin and German, and culminated in a 1 7,000 verse compendium on virtues and vices by Hugo von Trimberg called the Renner.60 Practical advice for householders, Michael’s original theme, appears only once in this part of Volume I, in the chapter entitled „xij. Libellus de plantacionibus arborum et ceteris notadignis“ (fol. 2ra), which may have been a book on gra ing.61

„Ko pf/Völker ( 1968), 68, Iist all the arg ents and suggest that Scribe A may have been more than one scribe!
„Keyser (1966), 145. Ko pfNölker ( 1968), 68, Iist four more scribes who added a few words or Iines.

„Keyser (1966), 147.

„lbid.

„Ko p Völker (1968), 73-77, contains the transcription of the complete table of contents. Keyser (1966), 147f. The Ietter supposedly includes information on topics such as „de usu vini,“ „de medicis,“ and „de canibus.“
„Keyser ( 1966), 148; See fol. 1vb „iij. DE principijs seu regulis artis edificatorie in latino quam in theutonico notadignis.“

„Keyser(1966), 148.Seefol. Ivb“iiijRl anticu querulosumetIamentosumta theutonicum quam Iatinum die en de mode s cursibus et defectibus regni seu lmperij Romano .“
“ Chapters V-VIII in the table of contents, fol. I vb, cf. Keyser (1966), 148.
Table of contents, fol. 1vb-2ra, „ix DEr katho latin. vnd tsche,“ „x Der facetus. Cum nichil utilius. latin. Vnd in t tsch.,“ and „xiij DEr Renner.“ Keyser (1966), 149, estimates that the Renner was ca. 190 folios long. Both Cato and Facetus were didactic verses which included among other things directions for pro r haviour at table, see EWert (1993), 3.

•• Komrumpf/Völker(1968),75,suggestthatitmayhavebeenthepopularPelzbuchbyGot ied vonFranken.

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A comparison ofthe actual contents ofVolume II with the table of contents (fol. 2ra-rb) shows that with the exception ofa few later additions, all the chapters are properly listed. According to Keyser, the table of contents was written sometimebetween 1 348,theyeartheParistreatise“depestilencia“wascomposed, and 1 35 3, the year Michael passed the Löwenhofon to his nephew Jakob.62 Ofthe later additions to the codex, many chronicle historical or family events up to 1 354, the year work on the Hausbuch probably came to an end.

Volume II opens with Chapter I, a c ol lection ofliturgical texts in Latin and German (fol. 2va-11vb), and then continues with Chapters 15 and 1 6, which contain Freidank’s verses called Bescheidenheit (fol. 1 3ra-42ra), and miscellaneousverses,includingtheonesalreadymentionedonthebumingofthe J e w s , a n d t h e a r r i v a l o f t h e f l a g e l l a n t s i n W ür zb u r g . C h a p t e r s 1 7 a n d 1 8 a r e dedicated to works by a local poet, Ko nrad von W ürzburg: Die goldene Schmiede (fol. 4 3ra-58va), and Das Tu ier von Nantes (fol . 59ra- 68ra). Under the heading Die Welt Chapter 1 9 combines shorter e xemplars and fabliaux-type stories in German (fol. 68va- 1 07rb), which are followed in Chapter 20 by Honorius Augustodunensis ‚ Elucidarium, the famous medieval compendium ofknowledge written in the form o f a dialogue between master and student (fol. 1 08ra-1 37ra). As in Volume I, Michael de Leone again provides German versions ofLatin texts wheneverpossible,andsoconcludesChapter20withtheGermanLucidarius (fol.

137va- 1 54vb). In Chapters 2 1 and 22 Michael retums to household and health conce ms with the B ch von g ter spise ( e Book ofGood Food, fol. 1 5 6ra- 1 65vb), and a brief Regimen sanitatis (fol. 1 66ra -1 67ra). Verses on the meaning ofthe colours green, red, blue, white, black, and yellow in Chapter 2 3(Die sechs Farben, fol. 1 67rb-1 68vb) Iead over to the Iove poetry by Walther von der Vogelweide(Chapter24,fol. 1 68vb-180vb),63andReinmarvonHagenau(Chapter 25, fol. 18lra-19lva). The poem „Von allen Singem“ (fol. 191va-191vb) by Lupold Ho mburg, a personal ac quaintance of Michael de Leone, is only transmitted in this codex. E qually uni que are four ofthe seven poems by a writer who calls hi self „Der König vom Odenwald“ (The King of Odenwald). He, too, may have come from Michael’s circle offriends,65 and appears to have written the

Keyser (1966), 154.
61 As Bru er ( 1983), VIII, points out, some ofthe strophes are in other manuscripts attributed to Heinrich von Morungen, Rudolfvon Rotenburg, Hartmann von Aue, Walther von Me e, and RudolfFenis. A subsequent poem by Ruphermann is listed in the table ofcontents, but been removed om the codex Iogether with the beginning of the Reinmar poetry-collection, see Keyser (1966), 151.
Again some s ophes are otherwise. attributed to Ha a von Aue, Heinrich von Rugge, Rubin, Watther von der Vogelweide, and Heinrich von Morungen; see Brunner (1983), VIII. 65 See Reinhard Olt (ed. and trans.), König vom Odenwald: Gedichte. Mittelhochdeutsch­ Neuhochdeutsch. Mit einer Einleitung zur Klärung der Verfasserfrage (Heidel rg: Winter, 1988), 16-31.

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poems while the compilation of the Hausbuch was in progress. Five additional poems by the author, all of them unica, were inserted in two places at the end of the codex (Chapter 33, fol. 277ra-279va, and fol. 280ra-280vb). This must have been done a er the table of contents had been completed, since they are not Iisted in it. In his poe y, the „König vomOdenwald“ praises not the virtues of a Iady, but the usefulness to humans of cows, chickens, eggs, geese, sheep, cats, pigs, wolves, beards, baths, and straw.His expertise in culinary matters and use oflanguage have prompted Edward Sehröder to argue that both cookbook and poems were written by the same “ author.“66 Following the sevenOdenwald-poems in Chapter 26 is an anonymaus work called Lob der ritteliehen Minne which is only transmitted in the Leone-codex.

In Chapter 27 Michael continues the literary theme with two religious poems attributed to Heinrich von Meissen, also known as Frauenlob, and one attributed to the poet Der M er (fol. 206rb-21 1ra).67 Chapter 28 (fol. 2ll r a-225vb) stands out as a peculiar collection of verses, proverbs, riddles, dietetic rules, epitaphs, and seven Ionger treatises on medicine and dining. They are a Latin Regimen sanitatis (fol. 214ra-217vb), the Paris Plague treatise „Visis effectibus“ of 1348 (fol. 218ra- 220vb), Gentile da Foligno’s „Tractatus de pestilentia“ with antidotes (fol. 221ra- 222va), „Versus medicinales“ taken mainly om the Regimen sanitatis

Sale itanum (fol. 223ra-223va), „Versus de Phlebotomia,“ taken again from the Salemitan collection (fol. 223va-224rb), aRegimen duodecim mensium (fol. 224rb- 225ra), and Latin verses on table manners (fol. 225rb-225vb). Religion is at the centre of Chapter 29 with more poetry by Der Mamer and Friedrich von Sonnenburg (fol. 225vb-226ra), andsermonsby Michael’s friend LupoldHomburg (fol. 226ra-234va). A Iater addition to this chapter is the treatise on physiognomy in German taken om the Pseudo-Aristotelian Secretu secretorum.68

Chapter 30 consists oftheWürzburgpolice statutes from 134 1-42, 1342, and 1343 (fol. 238va-251va), and theHerbsteinung(autumn-statute, fol. 252ra-252vb). A later addition at the end of the chapter is Konrad vonWürzburg’s „Die Klage der Kunst“ (fol. 253va-255va). Chapter 3 1 is dedicated to the writings of Michael’s friendHermann von Schildesche. Included are his „Tractatus brevis > De subiecto philosophie naturalis et eius diuisione et secundum eam de distinccione librorum

Edward Schröder, Die Gedichte des Königs vom Odenwa/de, Archiv Hessische Geschichte und Altertumskunde, NF III, He I, 1904. Melitta Weiss-Amer (Adamson] in a r ecent article argued that the cookbook’s prologue and recipe-parodies may have been written by the Odenwald-poet, see “ Von sticheJ/inges magin vnd mucken fuezzen: Mittelalter liche RezeptliteraturinderParodie,“Seminar28(1992), 1-16.

•’The second Fr auenJob-poem (fol. 2 10va-2 10vb), and the Ma er -poem (fol. 2 10vb-2l l r a) are meanwhile classi ed by scholar s as not genuine, see Komrump Völker (1968), 93.
Keyser ( 1 966), 1 5 3 ; see also Reinhold Möller (ed.), Hilfgart von Hü heim: Mille/hochdeutsche Prosaübersetzung des „Secretum secretorum“ (Ber lin: Akademie-Verlag, 1963), LXXIII.

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suorum<,“ “ T ractatus de o rdine s tudendi pro iuvenibus,“ and „Divisio metrica ac generalis descriptio totius philosophiae ac omnium artium,“ the latte r with an interlinear commenta ry by Michael de Leone.69 In Chapter 3 2 Michael commemo rates his main employer, Bishop Otto von Wolfskehl, wi th three texts in Latin, whereby the first, a Iaudatio, was composed by Michael himself(fol. 258rb- 262vb). Chapter 3 3 again starts with a histo rical text by Michael, entitled „De c ronicis tempo rum hominum mode erum sepefatus Magiste rMychael infrasc ripta a d m e m o ri a m t u r ar u m n o t a u i t ( f o l . 2 6 2 v b – 2 6 8 v b ) . T h e a d d i t i o n s w h i c h fo l l o w include two poems by Heinzelin von Konstanz (fol. 270ra- 273vb), the already mentioned Odenwald-poems VIII to X (fol . 277ra-279va), and XI to XII (fol. 279va- 279vb). Sandwiched between the two Odenwald -blocks is the poem „Von dem üblen weihe II“ (fol. 279ra-279vb). Michael de Leone or Lupold von Bebenbu rg may have been the autho rofthe subse quent Liber de ortu (fol. 282 ra- 284vb) which chronicles the Holy Roman Empi re om Charlemagne to Charles IV.70 The codex concludes with notes on Jakob de Leone ’s ma rriage and the bi rth ofhis child ren (fol. 286ra).

V alu e I I which begins with Michael’s dedication of the codex to his family, thus also ends on a personal note, with information on the next two generations ofthe Leone-family who owned the Löwenhof The table of contents, and the importance of Scribe B for both codices il lustrate that the two volumes were conceived as a unit, and in a discussion ofMichael’s selection c rite ria should be regarded as such. The opening chapte rs in V alu e I and V al e li a re of a p rog rammatic natu re, p ropagating on the one hand spiri tual well-being th rough

religious devotion, and on the othe rphysical we l-being through a healthy Iifesty le and environment. Michael’s primary motivation in collecting, collating, and p reserving the texts fo r tu re generations was that ofinstruction : The maj o ri ty of w ritings, be they religious, literary, phil osophical, medical, o r economic in cha racte r, show a strong didactic slant, which Keyser a ributes to the composition of the library of the collegiate chu rch of Neum ünste r from which Michael supposedly received most ofthe material.71 Ko mpfdisputes this, claiming that hardly any of the ve acular texts in the Hausbuch were p robably found in the library. She also points to the many texts unique to Michael’s codex which to her indicate that he obtained them through „personal contacts. “ 72 The emphasis on local writers in the Hausbuch seems to support her theory. Michae l’s reasons for including the Walthe r- and Reinmar-poems w e re p robab ly didactic. To be a man of cultu re, he seems to say, one must know the poetry ofthese prominent write rs, just as nowadays familiari ty with the works ofShakespea re and Goethe is expected

See Ko pfNölker (1968), 104.

„‚ ln a marginal gloss containing additions to the Liber de ortu (fol. 284va) Michael names hi self theauthor,seealsoKeyser (1966),154.
„Keyser (1966),158.
nKo pf ( 1987), col. 500.

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in educated circles of society. Despite the inclusion of such famous texts as the Walther- and Reirunar-poetry,73 ortheE/ucidarium,Michael’s focus throughout Hausbuch was on his home-town Würzburg, its cultural life, and his own role in it. We must not forget that when he has the literary, philosophical, or religious works of personalities such as Konrad vonWürzburg, the „König vom Odenwald,“ Lupold Homburg, Hermann von Schildesche, or Lupold von Bebenburg copied in the codex alongside his own historiography/4 he not only immortalizes them but

bimself as weil, thereby carving out his own place in history.

Michael’s status in society and his wealth were not based on birth, as was the case with the aristocracy, but on education, andMichael was aware of this fact when he decided to pass on to his family his house together with a book of knowledge.75 That he did not expect all future owners of the Löwenhoftobe as well-educated as he was becomes clear from his efforts to include vemacular versions ofLatin texts in theHausbuch whenever possible. But the family-tradition he started with the patrician home and the two-volume home companion was threatened om the very beginning: In the spring of 1 349 the Black Plague reached Frankfurt, a town only 1 1 6 away omWürzburg.76Michael’s attitude towards the epidemic was, however, by no means a passive one. As Stuart Jenks has shown, the Hausbuch bears witness to his frantic search for causes and eures for the disease, be they religious or medical. Ironically, it was not the Plague which ended

Michael’s dream of a Leone-dynas residing in the Löwenho but politics. The con ict between theWürzburg patriciate and the Bisbop cost Jakob deLeone his life, and probably forced his son,Michael, sell the property only a few years later.

„Keyser (1966), 156, andKo pf (1987), col. 501, suspect that Michael probably le out courtly epics on purpose. He may have shared Hugo von Trimberg’s views expressed in the Renner, that they were nothing but lies.
“ As we have seen, his historio aphy includes, for instance, a Iaudatio of Michael’s own employer, Bisbop Ono von Wolfskehl.

“ By changing his name to „de Leone“ and thus associating his family with the lion, an aristocratic ,Michaelalso estoblur thelinebetweenthenobilityandurbanbourgeoisie. 76Jenks (1976), 214.

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111. The Cookbook

Embedded in Volume II of the Hausbuch, and placed between the Latin and Gennan versions ofthe E/ucidarium (Chapter 20), and a Latin Regimen sanitatis (Chapter22),we ndtheoldestGennancookbook, b ehvong terspise( e Book of Good Foo . From didactic Iiterature on the salvation of the soul, the recipe-collection thus Ieads over to a didactic treatise on the preservation ofhealth. Considering that nutrition was the main area of medieval preventive medicine, Michael’s decision to combine a cookbook and a Regimen in his codex was only Jogical.77

Therecipe-collectionwhichconstitutesallofChapter21 (fol. 156ra-165vb) belonged to the basic stock of texts compiled by Michael. lt was written by the main scribe, Scribe B.78 There are many indications that we are dealing not just with one cookbook which was copied in the codex, but a compilation from at least two different sources. For one, Hans Hajek already noted that from fol. l 62r to

1 62v the color of the ink changes.79 Furthennore, the numbering of the recipes stops with recipe 50 on fol. 162r. Both observations suggest a break in the entry ofthe material in the codex. Although each recipe is given a title in red ink, and red initials, the scribe who did the numbering missed a recipe each a er recipe 5, 27, and 37; on the other hand he counted recipe 50 twice. Chapter 21 contains a total of I 0 I recipes and shows the following structure:

„The other ve non-natur al causes ofsickness and health treated in Regimen-literature were air, exercise and rest, sleeping and waking, repletion and excretion, and emotions. See Wolfram Schmitt, „Theorie der Gesundheit und ‚Regimen sanitatis‘ im Mittelalter,“ Habilitationsschri Heidelberg 1973; for food and drink in the medical Iiterature see Melitta Weiss Adamson, Medieva/ Dietetics: FoodandDrink in Regimen Sanitatis Literature/rom 800 to 1400 (F am Main/Berli Be ew York/Paris!Vienna:Peter Lang, 1 995).

“ Like most ofthe codex, it was corrected by a scribe whom Hajek identi es as Scribe A, see Hans Hajek (ed.), Daz bfkh von gßter spise: Aus der Würzburg-Münchener Handschrift neu herausgegeben (Berlin: Erich Schmidt Verlag, 1 958), 9.
lbid., I0.

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Part I …………………………………………………………… rhymed prologue (fol. 156ra)

55recipes(fol. 156ra-162rb) 2recipe-parodies(fol. I62rb) PartII……………………………………………………………. 44recipes(fol. 162va-165vb)80

The scribe who supervised the work of Scribe B, corrected the first 20 recipes of Part I, and all of Part II in dark ink; this included the titles in red ink as weil. According to Hajek, he was also responsible for adding superscript e to the o in words with long stem-vowels, such as stozzen, oz, brot, and rost.81

Aside from the optical di erences between Part I and Part II, a number of differences in style and content can be observed which point to more than one source: The cookbook begins with a rhymed prologue in which the purpose ofthe collection is clearly stated. It is intended to make „inexperienced cooks wise,“ and teach them „how to prepare great meals from many small things“ (fol. 1 56ra). Following 5 5 „serious“ recipes, Part I concludes on a light-hearted note with two recipe-parodies, the rst in prose, and the second in rhymed couplets, and the remark“Thisisause lguideforgoodcooking“(fol. 162ra-rb). Thefirstpartends as it began, in rhymed couplets, only humor has now replaced didaxis, a reward perhaps for the student who has successfuUy completed the cooking course, and perfected his or her skills.82 In keeping with the strong didactic slant in the

Hausbuch, the first 5 5 recipes of the cookbook instruct the novice by addressing h erinthefamiliardu-form,andtheimperative.Hence,mostrecipesstartwith the phrase „If you want to prepare….., then take…..,“ and continue with the imperative. This is in contrast to the recipes in Part II which a er the initial imperative o en switch to the impersonal passive (see recipes 55 to 96).

An inexperienced cook also needs to be given detailed advice on quantities which is why Part I provides an unusually high number of weights and measurements by medieval standards. The author/compiler appears to have started off with the intention of including precise information with every recipe, but then

•• Hajek ( 1 958), 8. In his edition ofthe cookbook, Hajek keeps the n ber ing ofthe rst edition by Maurer -Constant ( 1 844), which was itselfflawed. In addition to the thr ee r ecipes missed by the medieval scribe, Maurer -Constant missed a r ecipe each a er r ecipe 74, and r ecipe 77. Hajek counts the omitted r ecipes as 5a, 27a, 32a, 74a, and 77a. In my present study, edition, and English translation ofthe Würzbur g manuscr ipt oftheBookofGoodFood, the nu ber ing ofMaurer ­ Constant and Hajek will r etained.

“ Hajek (1958), 8. Hajek left out these superscr ipt e fr om his edition, and instead included them in the apparatus.
„For thetraditionofrecipe-parodiesandpracticaljokesinmedievalliteratureseeMelittaWeiss Adamson, „The Games Cooks Play: Nonsense Recipes and Practical Jokes in Medieval Literatur e,“ in Food in the Middle Ages: A Book ofEssays, edited by Melitta Weiss Adamson (NewYork ondon:Garland, 1995), 177-195;andJoachimTeile,“Geschichteder Medizinund Pharmazie: Das Rezept als literarische Form – Bausteine zu seiner Kulturgeschichte,“ Medizinische Monatsschrift 28(1974), 389-395.

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quickly reverted to the medieval custom of leaving it out. Two measurements are for time, and both appear in the recipe for mead (recipe 14): the time it takes to walk around a field, or to walk halfa mile. In an age when mechanical clocks were virtually non-existent in bourgeois households, distance was one way of defining cooking times. Another measure of time universally understood in Christian Europe was that of saying one or more Pater nosters.83 The weights provided in Michael de Leone’s cookbook include a pound (recipes I ,3), halfpound (recipe I), and quarter pound (recipes I ,3,4). Two small liquid measures, n6zzelin (recipe 1 6 ) and eggshell (recipe 39), are each used once, and the rhymed recipe-parody 54 mentions sydeln (a pint) of sweat as an ingredient. The special presentation in recipe 94 is the only one in Part li which uses measures, namely eil and span. In addition, relative measurements such as two fingers‘ width, twice as much as, or a quarter of the amount of, occur frequently.

Dishes in Part I are repeatedly linked to certain geographic regions such as Greece (recipes 4,5,51), Friesental (recipe 7), Swallenberg (recipe 49),84 and Rheingau (recipe 50).85 In Part II only one dish, a casserole, is named a er a speci cplace,namelyJerusalem(recipe62).Nowheredoesthedifferencebetween Part I and Part II become clearer, however, than in the Iist ofingredients mentioned in the cookbook. In the following chart the foodstuffs are divided into seven groups and arranged according to their occurrence in Part I and/or Part II:86

The chart illustrates clearly that Part I is much more speci c when it comes to ingredients from the areas Herbs and Spices, Meat, and Beverages and Liquid Food Additives. While Part 11 only mentions four speci c herbs and spices (pepper, saffron, galingale, violet), and otherwise uses the collective term wu rtze (seasoning), Part I lists nineteen herbs and spices, and uses the collective terms krut (herb) and w rtze (seasoning) only sparingly. With regard to meat, Part I provides a whole range ofrecipes for pork, beef, lamb, and varioustypes offowl, game, venison, and fish. Specific meats mentioned only in Part II are veal, pork­ belly, heron, and perch. Not surprising is also the detailed information in Part I on the production of mead, and on cooking with liquid food additives such as spiced wine, vinegar, water, wine, and milk. Like herbs and spices, these were flavourings which a masterful cook could use to great effect.

“ Terence Scully, The Art ofCoo ry in the Middle Ages (Woodbridge: The Boydeli Press, 1995), 92.

16 lt is not clear whether the word refers to one ofthree German towns by that name. 1t may also the name ofa bourgeois cook, see Hajek (1958), 47.
“ l t describes the plane between Spessart, Odenwald, and Taunus in Germany, see Hajek ( 1 958), 47.

16 The following chart is an adaptation of the chart in Melitta Weiss-Amer [Adamson], „Zur Entstehung, Tradierung und Lexik deutscher Kochbücher und Rezepte des Spätmittelalters,“ M.A. esis Waterloo, 1983, 247f.; for its interpretation see ibid., esp. 248-252.

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Overall the ingredients listed in Part I seem to point to an older Germanie cuisine. In particular the locally available foodstuffs tumips, beet, beans, millet, plums, damsons, quinces, venison, deer, wild boar, hazel hen, partridge, pheasant, beer, mead, and honeycomb are in stark centrast to the „fashionable“ new imported foods almonds, rice, and sugar, which dominate Part li of the cookbook.

When it comes to the organisation of the recipes, neither Part I nor Part II are arranged according to such mode categories as Hors d’oeuvres, soups, salads, side-dishes, fish, meat, fowl, or desserts. At rst glance the recipes appear to have been listed in random order.87 A closer Iook at the rst 55 recipes reveals that o en the author/compiler sorted them by association. Dishes may share a common ingredient or combination of ingredients,88 the same cooking process or consistency,89 or a speci c place of origin.90 Overall meat-dishes play a more prominent roJe in Part I than in Part II. Occasionally variations are given at the end of a recipe which make it suitable for fast- or feastdays respectively.91

By contrast, Part II shows a much clearer distinction between lean- and meat dishes.More than half of the recipes are for expensive Lenten fare.92 Both types of dishes are then further subdivided into groups which share a common ingredient or combination of ingredients,93 cooking process, name,94 consistency, or status,95 whereby several of these criteria may overlap.

Based on the observations that Part II Iacks detailed infonnation, shows a preponderance of lean dishes, makes extensive use of the expensive imported ingredients almonds, rice, and sugar, and culminates in two luxurious special presentations, I would conclude that the author/compiler of Part II was a professional cook who wrote the cookbook for his own use, or the use of other experienced cooks. His employer was probably a member of the high clergy, such as the Bishop of Würzburg.

When Scribe B entered both parts of the cookbook intoMichael’s codex, he did not edit out any redundancies. Within Part I, for instance, two recipes, one for stock sh (recipe 20), and one for stuffed pike (recipe 3 6), reappear as recipes 3 8 and 4 6. In addition, recipes 1 and 3have counterparts in recipes 83 and 77 of the

„SeeHajek(1958), I0.
“ Chicken in recipes 3 and 4; fish in recipes 17 to 20, and 36 to 38; pork in recipes 21 and 22. “ Sauces in recipes 32 to 35.
Greece in recipes 4 and 5, and Swallenberg, Rheingau, and Greece in recipes 49 to 5 1 .
•• Cf. recipes 3, 15, 17, and 24.
“ Recipes 55 to 75, 78 to 85.
91 Recipes 55-58 for fish; 59-61 for fritters with fruit- lling; 65-67 for egg-dishes called co/ris; 68-69 and 8 1 -85 for fruit dishes; 70-80 for almond and walnut dishes, see Gerold Hayer (ed.), D buochvonguoterspise:Abbildungenzur OberlieferungdesältestendeutschenKochbuches (Göppingen: Kümmerle, 1976), 8.
Recipes 56-57 and 85-93 forjladen, 58-61 for krapfen, 65-67 for col s, 68-70 and 78-82 for mlls,and 76-77a for b/amensir.
•• Recipes 94 and 95 are luxurious special presentations of heron and calfs head on a platter.

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collection. Since the repetitions within the rst part are almost identical in style and content, Hayer suspects that they were copied from the same source. The two recipes which Part I shares with Part 11, however, are different enough that two separate sources must be assumed.

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IV. The Cuisine

The analysis ofthe Hausbuch’s contents has shown that Michael gave preference to texts written in or around Würzburg. It is therefore conceivable, ifnot likely, that he obtained both sources for his cookbook locally, whereby he may have been helped in his search by the access he enjoyed to the libraries of the Bisbop of Würzburg, and the Neumünster. Being the earliest example ofa German cookbook, the Würzburg-collection was in all likelihood much closer to the actual kitchen practice of fourteenth-century southern Germany than its eenth-century versions. Trude Ehlert sees in the recipe-collection an important cultural document which „provides us with insights into the food habits and taste ofthe urban upper class, which, analogous to the nobility and high clergy, had the nction of a trend­ setter.“96 Gerold Hayer, however, expresses doubts whether the cookbook accurately re ects the day to day meals at the Löwenho he maintains that the recipes are nearly all for luxury dishes characteristic of an aristocratic Iife-style, with which Michael may have been acquainted through his connections with the aristocracy and high clergy, and which he tried to emulate.97

A first step in outlining the Würzburg cookbook’s cuisine and its social status is to Iook at the ingredients most frequently used in the recipes. In Michael’s collection the most popular among the seasonings is salt, which is mentioned in 3 5 recipes, o en in the form ofa w ing not to oversalt. It is followed by pepper (in 2 6recipes), and saffron (in 1 8 recipes), the cheapestand the most expensive ofthe imported spices. Wilhelm Abel estimates that in the later Middle Ages approximately 1 ,000 tons ofpepper were imported to Western Europe, and 1,000 tons total ofthe other spices ginger, cloves, nutmeg, and cinnamon, all of which are present in the Book ofGood Food. Pepper was used by large segments ofthe population, although an average household could afford only 20 to 25 gramm per year.98 Saffron, on the other hand, was completely out ofreach for most medieval

,.Ehler t (1993), 13.
“ Hayer (1976), 9.
91 See Wilhelm Abel, Strukturen undKrisen der spätmillelalrer/ichen Wirtschaft (Stuttgar t ew York: Gustav Fischer Verlag, 1980), 3 1 .

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bread made om rye and other „inferior“ grains.105 The equent use of the imported luxury-food rice is in stark contrast to the rare mention of traditional vegetables and legumes in the cookbook. They appear in only one or two recipes each, and include beet (recipe 35), beans (recipe 3 1 ), cabbage/sauerkraut (recipes 48, 84), peas (recipes 45, 63), leeks (recipe 64), and tumips (recipe 48). The fact that most of them were regarded as peasant food in the Middle Ages may explain why they played only a minor role in Michael’s recipe-collection. Oil is only mentionedonceasanalte ativetolardlporkfat(recipe 16),otherwisethecuisine is entirely based in lard (32 recipes), and butter ( I l recipes). Bacon ( 1 3 recipes), too, is sometimes used as a source of fat.

Occasionally information is given on cuts of meat which suggests that we are probably dealing with pork or beef. In those recipes which name the meat­ source, chicken is clearly the favourite (23 recipes). As providers ofeggs and meat, chickens are thus of paramount importance for the Würzburg cookbook. If we consider that chickens were the domestic animals most easily raised in the cr edconditionsofmedievaltowns,theiromnipresenceintherecipe-collection mayindeedpointtoanurban,oratleasturbanized,cuisine,asEhlertclaims.1 The other domestic animals utilized in the cookbook are pigs (suckling pig, pork, pork­ belly, and bacon), and to a lesser degree beef (meat, liver), calf (feet, liver, head, veal), and lamb. At the time of Michael de Leone, meat was still relatively expensive and in limited supply. A er the Black Plague, however, up to 70% of elds lay fallow, many ofwhich were eventually used as grazing land for animals. As a consequence, the consumption of meat rose sharply in the fi eenth century, and, as Wilhelm Abel has shown, even surpassed that ofGermany in the l970s by 30 kilos a year.107

Hunting was the privilege of the aristocracy throughout the high and late Middle Ages, and hence the meats with the highest social prestige were game and venison. Recent archeological studies have shown, however, that the percentage ofgame and venison eaten in castles is similar to that eaten in towns and that both are surprisingly low, between 0.7 to 3% ofthe overall meat consumption.108 This suggests on the one hand, that the aristocracy derived most of the meat from domestic animals, and on the other that game and venison were available to townspeople as well. Michael’s cookbook contains six recipes which mention game and venison as ingredients: two refer in passing to the generic term „venison“ (recipes 1 5, I 6), one each asks for hazel hen (recipe 7), deer-liver (recipe 2), heron (recipe 94), partridge and pheasant (recipe 19), as well as the Iiver of wild boar (recipe 29). Compared to saffron, game and venison as status symbols play only

,., George Fenwick Jones, „The Function of Food in Medieval German Literature,“ Specu/um 35( 1960), 78-86.
1 A s for c h i c k e n s i n t o w n s s e e K ü h n e ! ( 1 9 8 4 ) , 2 0 I .
,., Abel ( 1980), 41-45.

„“ Kühne! (1984), 20I.

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a minor roJe in the cookbook.

Fish was the preferred alte ative to meat on the many lean days which made up nearly a third of the Christian calendar in the Middle Ages. The generic term “ sh“ is used in ten recipes. Pike is by farthe most popular type of sh (8 recipes). The nu bers ofrecipes for the other kinds range from one to three. Perch (recipes 55, 56, 62), and eel (recipes 15, 18, 37) are followed in popularity by salmon (recipes 1 9 , 23 ), and dried cod known as stock sh (recipes 20, 3 8), bream and trout (recipe 19), and lamprey (recipe 27a). Most ofthe sh are fresh-water sh, which is in keeping with Würzburg’s location as an inland town far removed from any ocean.

The picture that emerges from analysing the types of ingredients and their frequency in the cookbook is a mixed one. Expensive spices figure prominently, but game and venison are of minor importance. When it comes to the meat of domestic animals, pork, beef, veal, and lamb are mentioned, but expensive cuts are rare. More o en recipes ask forpork-belly, bacon, the head, feet, Iiver, intestines, and brains of an animal. There are only few vegetable dishes in the collection, whosepeasant-originssometimesaremaskedbyaddingexpensivein edients.The recipe for beans (recipe 3 1 ), for instance, contains a nurober of fairly ordinary ingredients including beer, vinegar, a pinch of pepper, and caraway. To raise it from the Ievel of peasant food to a dish t for aristocrats and patricians, white bread and saffron are added.109 In a recipe for beef-liver, the author even recom ends serving it on a holiday as deer-liver (recipe 29).

The dish which combines the three luxury foods almonds, rice, and sugar with meat, sh, or fruit, is blanc manger. In the high Middle Ages it became an instant hit among Europe’s cultural elite, and can be found in most recipe­ collections of the fourteenth and eenth centuries. 1 1 0 The rst time it is mentioned in a German text is in the Renner by Hugo von Trimberg, written around 1 300, which incidentally was the core text of Michael’s Hausbuch (see supra).111 TheBookofGoodFoodcontainsthreerecipesforblancmanger(recipes 3, 76, 77), and many others in which almonds, rice, and sugar gure prominently . 1 1 2 What made blanc manger so attractive for medieval chefs, was the

‚ White br ead for aristocrats, beer for peasants, see Jones (1960), 79; vinegar as universal seasoning for the poor is mentioned in Hieronymus Bock, Teutsche Spe mmer. Inn welcher du f i n d e s t I W a s g e s u n d e n v n n d k r a n n c k e n m e n s c h e n z u r L e i b s n a r u n g v n d d e s s e l b e n g e p r e s t e n von nbten I Auch wie alle speis vnd dranck Gesunden vnd Kranc n jeder zeit zur Kost vnd artznei gereichet werden sollen (Strasbourg: Wendel Rihel, 1550), 54f.

11° Constance B. Hieatt, „Sorting thr ough the Titles ofMedieval Dishes: What Is or Is NOT a ‚Bianc manger‘,“ Adamson, Food in the Middle Ages ( 1 995), 25-43.
„‚ Trude Ehlert, „Doch so lle dich nicht satt! Gesundheitslehre und Hochzeitsmahl in Wittenwilers ‚Ring‘,“ Zeitschri für deutsche Philologie I09( 1990), 68-85.

112 All three ingredients are also used in recipes 3, 74a,and 83; the combination ofalmond milk and r ice- our is found in r ecipes 55-58, 64, 75, and 78.

29

ease with which it could be tu ed from a meat dish into a lean dish by substituting chicken breast with fish, as in recipe 3. Aside from meat and sh, fasting laws forced the cook to make other adjustments to recipes as weil. For fast days Michael’s cookbook recommends substituting lard with butter,1 13 and eliminating eggs om the dishes (recipes 17, 24).

Notwithstanding the fasting laws, the taste of the dishes in the oldest German cookbook differed greatly from that ofmode day southe Germany. ln particular the combination of salt and sugar or honey in the recipes strikes the mode cook as unusual. Acidi ers used in the collection are vinegar, wine, and unripe fruit such as grapes (recipes 32a, 34), and crab apples (recipe 35). To reinforce the hot taste ofpepper, ginger is recommended in some recipes, in others it is listed as an alte ative to pepper (see recipes 20, 23). Judging from Part I of the cookbook, which gives detailed information on the required spices, sh was typically seasoned with ginger, anise, pepper, salt, and vinegar (see recipes 20, 2 1 ).

Colour played an important roJe in the preparation of medieval dishes, and the extensive use ofsa on, parsley, violets, and cherries in Michael’s collection is in part due to the bright yellows, greens, violets, and reds which these ingredients added to a dish. Three recipes require sa ron speci cally for the purpose ofcolouring (recipes 47, 48, and 65).

When it comes to the consistency ofthe dishes in the Book ofGood Food, the vast majority can be classi ed as liquid or mushy. In this respect the collection is similar to a eenth-century Austrian cookbook which Helmut Sirkhan has aptly characterized as a „cuisine for the toothless.“1 14 The creamy consistency of many dishes is achieved by parboiling the ingredients, then pounding them in a mortar, or pressing them through a sieve or cloth. Meat that is not boiled, chopped, and then tumed to paste, is normally roasted on a spit, such as fowl. The recipe given in the cookbook is o enjust for the sauce to accompany the meat (cf. recipes 7, 26). Fish is either baked in a pie (recipe 1 5), or more frequently skinned, and the meat cooked and mixed with spices. The farce is then stuffed back in the raw skin, and the sh is roasted on a grill (recipes 17, 1 8, 36, 37, 46). A further cooking process which is sometimes added is to cover the roasted sh in dough and bake it (recipe 20). Multiple cooking is not restricted to fish alone. The recipe for stuffed suckling pig (recipe 8), for instance, requires that the animal rst be skinned, the meat cooked and stuffed back in the skin, the pig then be boiled, and later grilled over low heat. It is not clear why multiple cooking occurs in so many of the recipes, especially those in Part I. It may have been, as Doris Aichholzer suspects,

„‚ The cookbook displays a rather liberal attitude towards fasting, wi butter being allowed on fast days. Not until the eenth century did the Pope of cially allow the use of butter, see Butterbriefe in K e( (1984), 196-236.
„‚ He ut Birkhan, „Some Remarks on Medieval Cooking: The Ambras Recipe-Collection of Cod. Vind. 5486,“ in Adamson, Food in the Middle Ages ( 1 995), 84.

30

an „attempt to reduce the risk ofinfections caused by spoiled food,“115 it may also have been a way to make sure the meat inside the animal was completely done. And ofcourse, it was an opportunity for the cook to show his skill in skinning an animal without breaking the skin, and surprising the diners with an unexpected stu ing. Part II of the Würzburg-cookbook reduces the number of cooking processes to one or two at the most. This is in part due to the fact that more than a quarter of the recipes are for purees and puddings, and that dough is used for most ofthe other recipes in the form of a atcake with toppings similar to today’s pizza, or tters stuffed with fruits, nuts, sh, meat, cheese, eggs, or liver. Pieces of dough are added to a milk-dish called col ris (recipes 65-67).

Some attention is paid in the recipes to the shape ofa dish, as we have seen with the farce being stuffed back in the skin ofa sh or suckling pig. In one recipe not the original skin is used but moulds in the shape of sh, partridges, pigeons, or pheasants. Pieces of meat ofthe respective animals are covered in dough and pressed in the appropriate moulds (recipe 19).

Comments at the end of two recipes in Part II of the Würzburg-cookbook (recipes 87,94)indicatethatthedisheswereintendedforhigh-rankingo icials.116 lt is therefore not surprising that the cookbook ends with two recipes for special presentations which may have served as centre-pieces at big banquets. Recipes 92 and 93 introduce some of the cooking processes and prepare the student for the complexity of recipe 94 which describes how to prepare a heron on a platter. In recipe 95 it is calfs head which is Javishly prepared and decorated. The nal recipe is for a dish called ohsen spec (oxen bacon). It is not very clearly written, but seems to describe the preparation of aspic which became the rage in Germany in the eenth and sixteenth centuries. Sabina Weiser, member of the prominent Welser-fam ily from Augsburg, notes in her sixteenth-century cookbook in connection with two aspic-recipes that cook Si on in the employ of Graf Leuchtenberg taught her how to prepare them . 1 17

I f we compare the cuisine in the Würzburg-cookbook with that of modem Germany, we notice that some standard categories of dishes are completely absent, namely soups, salads, and pas ies. It is doubtful that soups were unknown in Germany at the time. Cheese soup is mentioned in Amold von Bamberg’s Regimen

‚ “ In her paper „Three Fi eenth-Century Austro-Bavarian Cookbooks and Their Contribution to Culinary History,“ presented at the Third Inte ational Medieval Con ess, Leeds, , July 9,

1996.

„‚ “ die herren“ (for the masters, recipe 87), and “ sinen herren“ (for his master, recipe 94). „‚ See recipes 1 8 1 and 1 9 8 in Hugo Stopp (ed.), Das Kochbuch der Sabina Welserin. Mit einer Obersetzung von Ulri Gießmann (Heidelberg: Winter, 1980).

31

from ca 1320,118 and is frequently on themenu ofthe monks from Tege see.119 In the sixteenth century Walther Ryff describes the German Iove for fatty food, in particular soups prepared with a Iot of butter. 120 Salads, the concept and the name, came to Germany from Italy in the fi eenth century;121 and the pastries for which southe Germany and Austria are famous nowadays, were perfected in the early mode period with strong impulses coming from such Slavic neighbours as Bohemia, and Poland. 122

„‚ Karin Figala, „Mainfränkische Zeitgenossen Ortolfs von Baierland: Ein Beitrag zum ältesten Gesundheitswesen in den Bistüme Würzburg und Bamberg,“ pharm. diss Munich 1969, 175. „‚AntonBirlinger,“KalenderundKochbüchleinausTegernsee,“Germania. Vierte ahrsschr t

r deutsche Alterthumskunde 9(1864), 192-207.
,,. Ryff ( 1 549), see „Bvtiru .“
„‚ Kühne! {1984), 231.
„‚Roman Sandgruber, „Knödel, Nudel, TopfenstrudeL Österreichische E ährungsgewohnheiten und regionale Unterschiede in Mitteleuropa,“ in Nord-Süd-Unterschiede in der städtischen und ländlichen Kultur Milleleuropas, edited by Günter Wiegelmann {Münster: Coppenrath, 1985), 265-297.

32

V. The Manuscript Tradition

The cookbook in Michael de Leone’s codex is not the only version of the text which has come down to us. From the fi eenth century three composite manuscripts have survived which contain )arge parts of the Würzburg recipe­ collection. All three include recipes from Part I and Part II, an indication that at least since their entry in the Würzburg codex, both parts of the cookbook were transmitted together.

Hs. Georg. 278. 2• (older call number 11. 2″), fol. l23v-132v

This is the manuscript-version which comes closest to the Würzburg-text, and is here edited for the rst time.123 It is the eighth and nal section ofa paper-codex which is now housed in the Anhaltische Landesbücherei in Dessau.124 In his description ofthe codex, FranzjosefPensel gives as the approximate date the „first half to middle of the eenth century.“125 In the paper used for the book three different water marks are discemable. The one in the cookbook-portion is an Ochsen of the type found in towns from Bressanone to Braunschweig and Ploczko between 1 4 35 to 1 4 39.126

m The manuscript is listed in Constance 8. Hieatt, Carole Lambert, Bruno Laurioux and Alix Prentki, „Repertoire des Manuscrits Medievaux Contenant des Recettes Culinaires,“ in Carole Lambert (ed.), Du manuscrit a Ia table (Montn!al: Les Presses de I’Universite de Montreal and Paris: Ch pion-Siatkine, 1 992), 327. I would like to thank the staff of the Anhaltische Landesbücherei for the information on the codex they were able to provide, and for allowing me to work with the original manuscript for my description of the codex and the edition of the cookbook.

‚“ Following the end of the GDR, the library changed its n e from „Stadtbibliothek Dessau“ back to its original name „Anhaltische Landesbücherei.“

„‚FranzjosefPensel, VerzeichnisderaltdeutschenHandschrifteninderStadtbibliothekDessau (Berlin East: Akademie-Verlag, 1977), 208.
126 See Ochenkopfofthe type found in Gerhard Piccard, Die Wasserzeichenkartei Piccard im Hauptstaatsarchiv Stuttgart: Findbuch (Stuttgart: W. Kohlh er, 1 9 6 1 – ), IIJ3, Abteilung XIII, Nr. 543/544 (Bressanone, Gufidaun, Augsburg, Bop ngen, Ingolstadt, Braunschweig, Ploczko)

33

The codex was written by two scribes: Scribe I was responsible for fol. Ir to 84v, and Scribe II for fol. 85r to 1 32v. The entry on fol. 7lva „A cristo nativitate( ! ) us que ad presens tempus est omnis MCCCC . . . “ is followed by the date

1459 written in a different hand. For initials, titles, and paragraphs the scribes used red ink, and from fol. I to 48 initials and paragraphs are further highlighted by a yellow background.127 Sometime in the last 600 years the codex suffered considerable water d age which begins on fol. 8 3 and extends to the end ofthe b o o k . N o t m u c h i s k n o w n a b o u t t h e h i s t o r y o f t h e c o d e x , o n l y a f e w fa c t s fr o m t h e recentpast:Anoteontheinsideofthebackcoverreads“Stolenin 1947duringthe evacuation.Retu edin 1960fromAntiqu.Rosen,Berlin.“128 Wedonotknowwho originally commissioned and owned the codex. The name „Heinricus bechstein“ which appears on a stamp is thought to be that of a bookbinder.129

Unlike Michael1s Hausbuch, the Dessau-codex contains medical -dietetic treatises only. The overwhelming majority ofthe texts are written in Ge an, in a dialect typical of centrat Ge any, the region e xtending from Cologne and Frankfurt in the West to Berlin in the East}30 lt is possible that the codex was actually written in or around Dessau. The book opens with a German translation of Odo Magdunensis1 herbat known as Macer Floridus (fol. 1 ra-28ra), which is followed by extracts from MeisterBartholomäus1 pha acopoeia (fol. 28ra- 34va), thepharmacopoeiaofürtolfvonBaierland(fol. 34vb-69va),abriefLatinRegimen duodecim mensium (fol. 70ra-71va), a Latin-Ge an glossary of the names of animals, plants, and minerals (fol. 7 1 vb-8 l rb), an alphabetical list ofremedies (fol. 8I va-8 3va), a Iist of weights and measurements (fol. 8 3va), miscellaneous remedies in Latin and German (fol. 8 3vb-84vb), the Pseudo-Aristotelian Regimen sanitatis known as Regel der Gesundheit (fol. 85r -1 2 3r), and nally the Book of Good Food (fol. 1 2 3v-1 32v). As in Michaelis codex, the cookbook appears in conjunction with a Regimen sanitatis. In this case it is the Regimen which was originally compiled in Latin in the early fourteenth century by the Gennan physician Konrad von Eichstätt, and was known as Sanitatis Conservator.131 In many German translations, including that in the Dessau -codex, it is falsely attributed to the Catalan physician Amald de Villanova. In his 19 63-edition ofthe

which is nearly identical with Nr. 541 of 1436-43 (Gu daun, lnnsbruck, Bop ngen, Kirchberg, Landshut, Memmingen, Flock) and Nr. 542 of 1441, 1442 (Gufidaun, Kaufbeuren, Weinsberg). Scribe r divided each page in two columns, while scribe ([ used only one colu n per page. 1 „Bei der Auslagerung 1947 gestohlen. 1960 von Antiqu. Rosen, Berlin, zurückerhalten.“ The les of the Anhaltische Landesbücherei contain some more details about the the . Apparently the codex was rst deposited at the Freie Universität in Berlin on the initiative ofDr. Butzmann from Wolfenbüttel, and retu ed to the library in Dessau on April 24, 1 960.

1 Cf. description ofthe codex on a blue filing card in the Anhaltische Landesbücherei.
1,. See map in We er König, dtv-Atlas zur deutschen Sprache: Tafeln und Texte (Munich: dtv, 1 9 8 1 ), 64; and Pensel ( 1 977), 208, also classi es the dialect mille/deutsch.
„1 See Christa Hage eyer, Das Regimen Sanitatis Konrads von Eichstä/1: Quel/en-Texte­ Wirkungsgeschichte, Sudhaffs Archiv: Beihe e, vol. 35 (Stuttgart: Franz Steiner Verlag, 1 995).

34

German Regimen, the Regel der Gesundheit, Peter Strauss lists ten extant manuscripts, seven om Heidelberg, and one each om Frank rt, Bamberg, and Tübingen. 132 He obviously was not aware of the Dessau-manuscript, nor was he aware ofthe exce ts from the Regel der Gesundheit incorporated in a fi eenth­ century German cookbook, the Kochbuch Meister Eberhards.133 This cookbook begins with 24 culinary recipes, five of which have Counterparts in the Book of Good Food, then continues with the dietetic Iist of foodstuffs from the Regel der Gesundheit in which are interspersed passages from Hildegard of Bingen’s Physica, and concludes with a Iist of medicinal oils om the Breslauer Arzneibuch.134 Eberhard’s cookbook illustrates that Iiterature on cooking and preventive medicine was not only transmitted side by side in medieval codices; sometimes the two even merge.

Since we know nothing about the intended audience of the Dessau-codex, what conclusions can be drawn om the language and selection ofthe material? The fact that the compiler – like Michael – used German translations whenever possible, and provides a Latin-German glossary suggest a readership that had little or no command of Latin. This may either point to a „professional“ audience of barber-surgeons or an upper- or upper-middle class lay audience, similar to the Leone-family, who may have used the book as a home medical companion. The cookbookattheendofthecodexconsistsof66recipeswhichareallidenticalwith recipes in the Book of Good Food. They appear in the same order as in the Würzburg cookbook and conclude with the recipe for „apple-pudding,“ which is recipe 69 in Michael’s collection.

A comparison ofthe two manuscripts shows that the scribe ofthe Dessau­ manuscript made a nurober of minor changes which can be classi ed as omitting recipes or shortening them by leaving out repetitions and redundant information, clari ing terms, occasionally moving proper names for dishes from the end ofthe recipe in the Book of Good Food to the title-line, as well as modemizing the language. The focus ofthe compiler/scribe of the Dessau-version was clearly on transmitting culinary information and not entertainment. Following the title „This bookteilsofgoodfood,“hereplacesthe20versesoftherhymedprologuewiththe briefcomment “ how it should be prepared.“ Likewise, the two recipe-parodies at the end ofPart I have been edited out. Other recipes not included are the mead­ recipe (recipe 14),a condiment (recipe41), „fried milk“ (recipe 47),and itters for Lent (recipe 60). The mead-recipe is only transmitted once, in the Würzburg­ codex, which may indicate that it was not in the source for Part I, or that by the fi eenth century mead had ceased to be a „fashionable“ drink. Notwithstanding

‚“ Peter S auss, “ ald de Villanova deutsch unter besonderer Berücksichtigung der ‚Regel der Gesundheit‘,“ diss. Heidelberg 1963,52.
„‚Feyl (1963).
‚“ Melitta Weiss-Amer [Adamson], „Die ‚Physica‘ Hildegards von Bingen als Quelle f ‚ das ‚Kochbuch Meister Eberhards‘,“ Sudha Archiv 76(1992), 87-96.

35

these minor changes, the Dessau-manuscript follows Michael de Leone’s cookbook so closely that it may weil have been copied from the Würzburg-codex.

Codex Vindobonensis 4995 [Lunael. Q. 58], fol. 19lr-224r

This codex, which is now housed in the Austrian National Library in Vienna, contains the most complete version ofthe Book ofGood Food. 1 35 The cookbook is the fourth and penultimate treatise in the Latin and German codex, which was written by several scribes in the first half ofthe fi eenth century. According to Hermann Menhardt, the Latin parts were entered in the codex around 1439/1440, and the German ones around 1450.136 The compilation begins with Eberhardus Bethunensis‘ Gr cismus cum glossa (fol. 1r-157r), which is followed by verses om the Regimen sanitatis Sale itanum (fol, 1 68r-1 70r), two treatises on the properties ofwine, the first in Latin (fol. 170r-180v), and one in German (fol. 180v-190v),theGermancookbook(fol. 19Ir-224r),andconcludeswithSchemata mnemotechnica (fol. 227r-235v).137 The German sections in the book are written in Bavarian dialect,138 and Bavaria is the likely place oforigin ofthe codex: A note on folio 238v states that in 1453 Frater Benedictus ofthe Bavarian Benedictine monastery of Biburg gave the book to the monastery of Mondsee in Austria. 139 Because of the tome’s association with Mondsee, the cookbook is today also referred to as Mondseer Kochbuch (Mondsee-cookbook).140 A er the dissolution ofthe monastery ofMondsee in 1791, the codex was incorporated in the Imperial Library in Vienna.141 As in the Würzburg- andDessau-codex, information on food and drink is coupled with a Regimen sanitatsi , in this case it is verses om the

„‚ edition and mode German Iransialion ofthecookbook is contained in Doris Aichholzer, <rWildu machen ayn guet essen. . . » Drei mittelhochdeutsche Kochbücher: Erstedition, Übersetzung, Kommentar (Bem erlin/Frankfurt a.M./New Yor ParisNienna: Peter Lang,

1999), 85-91 (decription ofthe codex), 94-179 (text).
,,. Hermann Menhardt, Verzeichnis der altdeutschen literarischen Handschr en der Österreichischen Nationalbibliothek, vol. 2 (Berlin: Akademie-Verlag, 1960/1961), I085.
m see the description ofthe codex in Academia Caesarea Vindobonensis (ed.), Tabulae Codicum Manu Scripforum Praeter Graecos et Orientales in Biblioteca Palatina Vindobonensis

Asservatorum, Nova Editio Photomechanice Impressa Notulis Marginalibus Aucta, vol. III (repr. of the edition 1864-1868, Graz: Akademische Druck- und Verlagsanstalt, 1965), 466; and Aichholzer (I 999), 89-91 .
‚“ Aichholzer’s analysis ofthe language in the cookbook shows a majority ofßava an aits, but also a signi cant number ofAlemannie and East Frankish traits, which in her opinion points to Mischüberlieferung (mixed transmission), see Aichholzer ( 1 999), 79

‚“ „Frater Benedictus de piburg obtulit hunc Iibell pro monasterio lunelacensi Anno domini ec. LIII“ (1453),“ quoted in Menhardt (1960/1961), 1085; and Aichholzer (1999), 91.
‚ See Francis Brevart’s article on the Mondseer Kochbuch i n Verfasser/exikon, 2nd ed., vol. 6 (1987), col. 670-671; and Hayer (1976), 10.

‚“ Aichholzer (1999), 87.

36

popular Regimen sanitatis Sale itanum which Iead over to recipes for wine­ making and cooking.

The cookbook begins on folio 191r with the rather cryptic bilingual note „Nota kasmad ze machen – pisces ad acetu post de cuccoem“ (Note how to make cottage cheese, sh in vinegar a er cooking).142 1t continues with a table of contents in which 77 dishes are listed (fol. l9lr-192v), a rhymed prologue (fol. 192v-193r), and a collection of 167 culinary recipes. The prologue and 86 ofthe recipes are derived from the Book of Good Food. This material was then complemented with 8 1 recipes from another source, 56 ofwhich correspond with recipes in Cod. Vind. 2897, also known as Wiener Kochbuch (Vienna-cookbook, see infra).143

What makes the Mondsee-collection such an important witness in the transmission ofthe Book ofGood Food, are the table of contents, the inclusion of the rhymed prologue, and the extensive rewording of the recipe-titles in comparison to the source. Sometime between the entry of the cookbook in Michael’s Hausbuch, and the Mondsee-codex, a compiler/scribe must have attempted to make the cookbook more user-friendly by adding a table of contents. That it was the compiler/scribe ofthe Mondsee-cookbook is unlikely, because the 8 1 recipes from his other source are not included in the register. Ofthe 77 recipes thatare listed, two refer to therepetitions(recipes 20=38, 36=46) in the Würzburg­ codex, which are no Ionger part in the Mondsee-cookbook.144 The introductory verses in Michael’s collection have been replaced by the title Ainp eh von chen (A cookbook). As in the Dessau-manuscript, the two recipe-parodies, 53 and 54, of the Würzburg-codex have been edited out. The 86 recipes in the Mondsee­ cookbook by and !arge follow the order in the Leone-codex. Only occasionally individual recipes appear in reverse order, 145 and in one case the scribe skipped ve

recipes, one folio perhaps, which he copied shortly a er the mistake occured.146 Two recipes are added several pages later: Würzburg recipe 83 is entered in the codex a er recipe 93, and recipe 40 appears much later, as recipe 1 3 3 of the

,., lbid., 94f.
„‚AconcordanceoftherecipesintheWürzburg-,Mondsee-, andVienna-cookbookisincluded inHayer(I976), 16-19;andAichholzer(1999),382-384.TherearealsoConnectionsbetweenthe Mondsee-cookbook and the cookbook of“Meister Hannsen“ in Basel, Öffentliche Bibliothek der Universität, Codex A.N.V. 12. I have so far been able to identi 38 common recipes, ofwhich 33evenappearinthesameorder.Foraneditionandmode GermantranslationseeTrudeEhlert (ed. d trans.), Masi ter Hannsen, des von wirtenberg koch: Trans iption, Übersetzung, Glossar und kulturhistorischer Kommentar (Donauwörth: Ludwig Auer GmbH, 1996).
,.. The recipes not listed in the table ofcontents are Mondsee-cookbook 5, 7, 25, 32, 34, 35, 44, 45,53,55,66-68,seeHayer(1976), II.
„‚ Würzburg recipes I 0 and I I correspond with Mondsee recipes I I and I 0, 60 and 6 1 with 5 5 and 54, and 68 and 69 with 63 and 62.
, The Mondsee scribe copied Würzburg recipes 3 1 , 32, 37, then went back to 32a, 33, 34, 35, and 36, see Mondsee recipes 29-36.

37

Mondsee-codex.147 Although special presentations such as pig’s head with ames shooting out ofit, 148 are included in the second source for the Mondsee-cookbook, the two luxury dishes in the Book ofGoodFood (recipes 94 and 95) are missing.

The most striking feature ofthe Mondsee-cookbook is the way in which the compiler/scribe tries to avoid foreign, unusual, or vague names for dishes, and instead lists the main ingredients in the title. The most obvious examples are the dish kon velite (Würzburg, recipe I ) which he calls Ain muos von mandelmilch kerssen vnd r ß (A puree of almond milk, cherries, and rice), and col ris (Würzburg recipes 65-67), which depending on the ingredients is called Ain muos von gepachen pirn ze machen (A puree of baked pears), Ain muos von aiern ze machen (A puree ofeggs), orAin muoß von kuochenzemachen (A puree ofcakes). Vague dish-names such as Ain kluoge spise (An excellent dish, Würzburg recipe 6), or Ein guote spise (A good dish, Würzburg recipe 2 1 ) are made much more concrete in the Mondsee-codex where the titles read Wie man hy pratt an dem spisße (How to prepare brain roasted on a spit), and Wie man schwein därm vnd magen in condiment machet (How to prepare pig intestines and stomach in sauce).149 Other changes include the streamlining ofthe text, the rephrasing and clari cation ofpassages, and the adjustment ofthe language to fi eenth-century Bavarian.

The history ofthe Mondsee-codex indicates that it was written and passed on in monastic circles of Bavaria and Austria. It is conceivable that the scribe changed the titles of the recipes because proper names for dishes such as col ris and kon velite were unknown in southem Germany, especially in a monastic environment, and because the vague titles used so frequently in the Würzburg­ collection tel! the reader nothing about the main ingredients, and thus a recipe’s suitability for fast- or feastdays. That user-friendliness was one ofhis concems has already been observed in connection with the table of contents.

Given that the Mondsee-collection, like the Leone-cookbook, was compiled from at least two different sources, it should not surprise us to find various repetitions among the recipes. Hayer has identi ed six recipes which correspond in meaning but not in style with other recipes in the cookbook. In his opinion they were copied from two di erent sources. Three more he classi es as variants from the same source.150 Despite the fact that the two recipe-parodies are missing from the Mondsee-codex, the cookbook is not completely devoid ofhumor. Part II ofthe cookbook contains two recipes for hallucinogenic lamps which can be characterized as practicaljokes. The rst makes people’s heads reach the sky and

‚“ Würzburg recipes 83 and 40 correspond with Mondsee recipes 85 and 133; see also Hayer (1976), II.
„‚ Mondsee recipe 1 2 1 .
‚“SeeMondseerecipes I,59,60,61,6,and 19.

„0Hayer (1 976), I I ; Mondsee recipes I and 85, 24 and 132, 27 and 129, 69 and 164, 73 and 106, 95and 147;aswellas29and 156,77and IOS,and 115and 137.

38

watch stars collide, and the second makes walls appear silver. 1 5 1
The 86 recipes which are not derived from the Würzburg-cookbook, re ect asimilarcuisine,rangingfromsimpletosophisticateddishes.Theymakeextensive use of ingredients such as sh, especially pike, cray sh, eggs, apples, cherries, elderberries, almonds, chicken, and cheap and expensive parts of pigs, beef, and venison. Many dishes are made with dough, and others with calfs feet or sh

scales which produced transparent jellies, the desired new aristocratic dish.

Codex Vindobonensis 2897, fol. lr-29v

This codex contains the Jargest of all four cookbooks.152 The culinary recipes constitute the rst part of a composite manuscript which once belonged to the Monastery ofSt. Dorothea in Vienna.153 At the bottom offolio Ir, 1 5r, and 28v we nd the German reference „Das puech ist des closters sand Dorothe Wienn“ ( T h i s b o o k b e l o n g s t o t h e M o n a s t e r y o f S t . D o r o t h e a i n V i e n n a ) , a n d o n fo l i o 5 4 v and91vtheLatinequivalent“IsteliberestmonasteriisancteDorotheeinWyenna.“ According to Doris Aichholzer, the convent was founded in 1 4 1 4, and was one of the richest in Vienna. It was dissolved by Joseph II in 1786. The codex was subsequently incorporated in the Austrian Imperial Library.154 The Ge an cookbook is written on paper, and in its current binding is followed by 24 empty paper folios, which may once have preceeded it.155Judging from the paper, Menhardt dates the cookbook to the rst halfofthe eenth century.156 The rest ofthe codex (fol. 54-92) is written on parchment, and dates back to the fourteenth century.157 The three treatises it includes are Albertus Magnus‘ De nutrimento et nutribi/i (fol. 54ra-59vb), and De impressionibus aeris (fol. 60ra-66vb), Philippus Comubiensis‘ In librum primum Meteorum Aristotelis cum rubrica Impressiones (fol. 66v-75v), and a medical treatise entitled Tractatus de crisi (fol. 76r-92r).158 Like the other three codices, the Vienna-manuscript has a strong medical-dietetic slant.

„‚ Mondsee recipes 1 1 7 and 1 1 8: Ain ho eich /iecht zu ainem schimp and Aber ain ander /iecht. As for practical jokes in medieval literature, see Adamson, „The Games Cooks Play“ (1995), 177-195. ‚“ editionandmode GermantranslationofthecookbookiscontainedinAichholzer(1999),

245-248 (description ofthe codex), 250-379 (text).

„‚SeeFrancis Brevart’s article ontheKochbuchvonSt.Dorotheenzu Wienin VerfasserIexikon, 2nd ed., vol. 5 (1985), col. 1f.
„‚ Aichholzer ( 1 999), 246f.
„‚ old pagination ofthe cookbook (fol. 30-53) indicates that it w the secend and not the rst partofthecodex,seeMenhardt(1960/61), vol. I, 555.

,,. lbid., the dates he gives are 1426-1434.

Tabulae codicum, vol. II, see Cod. 2897; and Aichholzer (1999), 245. ‚“ See Aichholzer (1999), 248.

39

According to Menhardt, the dialect of the cookbook is Austrian, more precisely Viennese,159 which strongly suggests that it not only belonged to the Vienna monastery, but was also copied there. The recipe-collection consists of268 recipes, and breaks o at the bottom offolio 29v with a agmentary mead-recipe. At the beginning ofevery recipe the scribe le room for an elaborate initial, but only those on folio Ir to 4v were actually carried out. The compiler/scribe ofthe cookbook obviously drew from a variety ofsources, among them the Book ofGood Food, and the second source used also by the compiler/scribe of the Mondsee­ collection, and by the aristocratic cook „Meister Hannsen“ for his 289-recipe compilation. Unlike the Dessau- and Mondsee-codex, the Vienna-manuscript does notreproducetheWürzburg-recipesinoneblock.lnsteadtheyarespreadoutover the entire collection.160 Why the compiler did not stick to the sequence of the recipes found in his source is not clear. Hayer suggests that the recipes were perhaps copied from loose sheets of paper.161 Another reason why the compiler overtumed the existing order ofthe recipes may have been the desire to rearrange the material under different categories of dishes. While a separation of meat and lean-dishes is not disce able, groups ofdishes between three and 25 are found for chicken, pike, almonds, crayfish, purees, peas, eggs, small animals such as chickens, partridges, squirrels, and quails, jellies and aspics, sauces and condiments, and alcoholic beverages.

Unusually high is the numberofreferences to weights and measurements in the Vienna-cookbook. More than recipes give detailed information on the weight (pound, quarter pound, half an ounce),162 and the quantity of ingredients. Dishes requiring between 29 and 60 eggs, three partridges, or half a lamb are not uncommon. This may, as Hayer maintains, reflect the amounts offood prepared in a !arger convent. 1 63 Since a nurober ofthe recipes are also included i n the cookbook ofthe aristcoratic cook „Meister Hannsen,“ a fact ofwhich Hayer was not aware, they may also indicate the quantities offood prepared for an aristocratic banquet.

In comparison to the Würzburg-, Dessau-, and Mondsee-cookbook, the Vienna-collection contains more recipes for re ned luxury dining. lt puts great emphasis on the color of dishes, on unusual ingredients such as squirrels (recipe

166), dolphins (recipe 1 86), and quails (recipe 172), on special presentations and illusion food. The giant pie containing 20 live birds with gold and silver beaks (recipe 2 1 2 ) surpasses in sophistication all the recipes in the other cookbooks. The wide range of clear and opaque jellies and aspics points to an experienced chef

119 Menhardt, vol. I, 555. According to Aichholzer, the Vienna-cookbook shows the highest number ofBavarian dialect traits ofthe three manuscripts she edited, see Aichholzer ( 1 999}, 79. 0Seetheconcordanceofthe manuscriptsinHayer(1976), 16-19;andAichholzer(1999), 382-384.

161 Hayer (1976}, 12.
„‚ nt or talentum, virdung, and Iot. 16‘ Hayer (1976), 12.

40

who was familiar with the latest fashion in aristocratic dining. In addition to culinary recipes, the cookbook gives practical advice on the proper way to spiee venison (recipe 1 73), to prepare food colouring (recipe 209), and to slaughter animals and preserve their meat (recipe 238). lt shares one recipe for a hallucinogeniclamp(recipe 153)withtheMondsee-cookbook,andconcludeswith mead- and wine recipes.

Other Manuscripts

Individual recipes from the Book ofGood Food can also be found in several other German cookbooks from the fi eenth century. Most prominent among them is a collection of64 recipes contained in Cod. D li 30 ofthe Öffentliche Bibliothek in Basel, Switzerland. According to Alix Prentki, the editor of the cookbook, the paper-codex was written between 1 462 and 1467 in the areabetween Straubing and Innsbruck.1 WiththeexceptionofsomeSalemitanversesinLatin,allthesections in the book are written in German, in Bavarian dialect. Following a table of contents (fol. 1 r-9v) and two empty folios (fol. 10r-12v) the compilation begins withOrtelfvonBaierland’spharmacopoeia(fol. 13r-150r),andcontinueswiththe Macer Floridus (fol. 1 5 l r- 1 82r), extracts from Albertus Magnus‘ De virtutibus herbarum in German (fol. 182r-1 86v), a herbal and a book on drugs (fol. 1 87r- 205r),excerpts fromPseudo-Aristotle’sSecretu Secretorum(fol.205r-209r),four short treatises on bloodletting, juniper, urine, and blood (fol. 209r-213r), a Regimenduodecimmensium(fol. 213r-219r), anothertreatise on bloodletting (fol. 219v-220v), Latin and German verses from the Regimen sanitatis Salernitanum (fol. 220v-22 1r), three more short treatises on blood, bloodletting, and the creation ofman (fol. 221r-222v), another Regimen duodecim mensium (fol. 222v-224r), Meister Albrant’s Roßarzneibuch (book of horse-remedies, fol. 224r-230r), a

Regimen sanitatis (fol. 236r-244v), treatises on falconry (fol. 245r-272v), the conservation ofwine (fol. 273r-285v), and on trees (fol. 286r-297v). lt concludes with a treatise against the plague (fol. 297v-298v), a pharmacopoeia attributed to „MeisterCunradderAppodecker“(fol.298v-299v),and nallythecookbook(fol. 300r-3 1 Ir).165 The codex thus ts the pro le ofHausväterliteratur (literature for householders) as outlined by Anita Feyl.1 The cookbook is written by one scribe in a fi eenth-century cursive. Each page is divided into two columns, and the rst

‚“ Alix Prentki, „Les Traites Culinaires du Sud de I’Allemagne ä Ia Fin du Moyen-Age,“ D.E.A. Paris 1985, 17; her dating is based on the water-marks in the paper.
‚“ In my description of the codex I follow Prentki ( 1985), 1 8-20. A new edition and in-depth study ofthe cookbok in D li 30 by Alessandra Sorbello is forthcoming in the series Würzburger medizinhislorische Forschungen.

‚“Feyl (1963), 10.

41

jellies (Basel recipes 1 5, 46, 58, 60), cray sh (recipes 18, 19), stag antlers and 1ungs (recipes 5 5 , 56), roe’s head and blood (recipes 1 3 , 22), dishes prepared om multi-coloured dough (recipes 35, 52, 6 1 ), and a variety ofegg-dishes (recipes 38- 40, 49-5 1). The compiler did not separate fast- and feast-dishes, but attempted to group dishes according to consistency or main ingredient(s). Although the collection begins with five sauce-recipes and two recipes for electuaries, the order then becomes more random, with occasional groupings of dishes like cray sh (recipes 1 8- 1 9), fowl ( recipes 25-27), and egg-dishes (recipes 32-34, 49-51 ). The cookbook concludes with a medicinal potion om goatmilk and vermouth (recipe 64) which is recommended against pus and boils.

Another cookbook which shares a signi cant nurober of recipes with the Book ofGoodFoodcomes om Kaliningrad, formerly known as Königsberg in East Prussia. The twelve-folio booklet is part of a special collection of books which once belonged to the German Order ofKnights, and was later incorporated in the state archive of Königsberg.179 According to the editor, the codex was written in the second half of the eenth century, and may originally have contained more than the 34 culinary recipes, since two folios at the beginning and end ofthe booklet appear to be missing, and the last recipe is a fragment.’80 The cookbookhassufferedconsiderableda ageoverthecenturies,andthismakesthe eenth-century cursive at times hard to decipher. Gollub already noted that the cookbook was copied om a High German source and that it has eight recipes in commonwiththe BookofGoodFood.181Ineffectitisatotalofninerecipeswhich the two cookbooks share. 1 82

Generally, these recipes belonging to the Würzburg-tradition are Jess corrupted in the Königsberg- than in the Basel-manuscript. Three recipes are present in both fi eenth-century cookbooks, and this makes a direct comparison possible: while the recipe for „King’s chicken“ Iacks the middle portion in both versions compared to the Book ofGoodFood, the recipes for sh-pie and a shallot­ sauce are more complete in the Königsberg-codex.183 But the similarities between the Basel- and Königsberg-cookbooks do not end with the inclusion of recipes omtheWürzburg-tradition.BothofthemblenditwiththeTyroleantraditionand, in fact, share sixteen recipes which belong to that family of cookbooks. The Königsberg-collection initially lists fast- and feast-dishes in no particular order: a liver-dish is followed by chicken, stuffed pike, a sweet apple-dish, a sh-aspic,

‚“ Dr. Gollub (ed.), „Aus der Küche der deutschen Ordensritter,“ in Prussia: Zeitschr tfür Heimatkunde undHeimatschutz 31 (1935), 118-149.
110 Ibid., 1 18.
111 He assumes a source written in oberdeutsch, and lists the recipes 1 , 2, 3, 13, 14, 19, 24, and 29 as having a parallel transmission the Book ofGood Food.

111 Gollub missed recipe 30; the co espondences between the Königsberg- and Wü burg cookbooks are 1=16, 2=1 1, 3=17, 13=28, 14=18, 19=15, 24=32, 29=33, 30=32a.
1″ Würzburg 28, 15, 33 = Basel 26, 23, 2 = Königsberg 13, 19, 28.

44

stuffed Iiver, beefserved as venison, and baked meatballs (recipes 1-8). The next ve recipes are for chicken-dishes ofvarious colours (recipes 9-13). A group of miscellaneous recipes ranging from eel to stag antlers (recipes 14-19) Ieads over to two recipes for mortar cake (recipes 20-2 1 ), two imitation foods for Lent (recipes 22-23), eight sauces (recipes 24-3 1), and a cabbage-recipe (recipe 32). A !arger group of egg-dishes may have followed, but all that has survived is one complete recipe and a fragment (recipes 33-34) at the end of the codex. The Königsberg-manuscript confirms what Helmut Birkhan suggested in a recent article namely that the German Order ofKnights may have played a signi cantrole in the dissemination of medieval recipes from southe Germany to the Baltic where, as he points out, the dishes remained popular until the nineteenth century. 1 84

The in uence of the Book of Good Food was not restricted to the High German areas alone. A nurober ofrecipes and dish-names can also be found in a eenth-century Low German cookbook which is part ofCod. Helmst. 1 2 1 3 (fol. 81r-109v)oftheHerzog-August-BibliothekinWolfenbütte1.185Thecodexcontains two treatises in High German (fol. 1 r-41 v, 1 19r-1 23r); the rest is in Low German, andconsists mainly ofmedical-dietetic treatises: medical prescriptions (fol. 41v- 80v), the cookbook (fol. 81r-109v), a recipe for removing grease-stains from clothing (fol. 1 12v), instructions for the preparation of colours (fol, 1 1 3 r- 1 1 8v), more medical advice (fol. 123r-126v), the dietetic qualities of spices (fol. 1 28r- 130r),andadviceforthesick(fol. 130v).Itconcludeswithaherb-recipe(fol. 134), and the Longinus-blessing (fol. 142).1

Accordingto Hans Wiswe, the High German parts are more carefully written than the Low German ones.187 As for the history ofthe codex, Wiswe assumes that it belonged to the books which in 1 572 were con scated by Duke Julius von Braunschweig-Wolfenbüttel from the convents in his realm, to be incorporated in his own library. The collection later became part of the library holdings of the Universität Helmstedt, and following its dissolution ended up in the library of Wolfenbüttel. Judging from the dialect, the cookbook was copied in Eastphalia by a scribe who frequently misread words in his source, and on the whole appears to have Jacked expertise in culinary matters.188

, Birkhan (1995), 95, and notes 20-22.

„‚ Hans Wiswe (ed.), „Ein mittelniederdeutsches Kochbuch des 1 5 . Jahrhunderts,“ in BraunschweigischesJahrbuch37 (I956), 19-55.ForthedescriptionoftheMSseeOttovon Heinemann, Die Handschr ten der Herzoglichen Bibliothek zu Wo enbüllel, vol. Ill, Die Helmsiedler Handschriften (Wolfenbüttel 1 894; reprint Frank rt am Main: V. Klostermann,

1965), 11f.

‚“In my description of the codex I follow Wiswe ( 1956), 20. Wiswe also points out that several folios missing:fol. I andtwofoliosa erfol.41,asweil thetophalfofthefolioa erfol. 123, the botta half is not re ected in the mode numbering ofthe codex.
117 Ibid., 20f.

‚“ Ibid., 21.

45

The cookbook consists of 103 recipes, and is therefore comparable in size to the Book ofGoodFoo It begins with seventeen recipes for fast dishes, most ofthemforfruitpureesandpreserves.OtherpopularLentenfareispike,especially pike-roe (recipes 8-10, 43-46, 48), cray sh (recipes 22-25), eel and other sh (recipes 49-5 1 ), weil as peas (recipes 35-40, 101-1 02). Among the meat dishes the most popular are chicken- (recipes 28, 30, 60, 63-68, 70, 75-77, 82, 86-87, 99,

103), and egg-dishes (recipes 20, 32-34, 88-90). Almonds gure prominently, especially in the second half ofthe cookbook (recipes 6, 56-58, 72, 8 1 , 86, 1 00). As in the Book of Good Food, game and venison play a relatively minor role (recipes 29, 3 1 , 7 1 ). One recipe gives instructions how to make roast venison from beef(recipe91),comparabletothebeef-1iverservedasdeer-liverintheWürzburg­ cookbook (recipe 29). Unique for medieval cookbooks is recipe 27 ofthe Low Germancollection:arecipeforsoldiersinwartimewhoIackkitchenware.Theyare advised to use sheep- and cattle-intestines as weil as pig’s stomach as „containers“ for dishes which can then alt be prepared at the same time in one big kettle.

There are several ingredients in this cookbook which are not mentioned in the Würzburg-coltection, among them herring (recipes 38-39), hemp (recipes 52- 53), comfrey (recipe 85), and grain ofparadise (recipe 8 1 ), a spiee which is absent from alt southem German cookbooks examined here.189 As Bruno Laurioux has shown, grain of paradise was imported from Africa to Europe in the fourteenth­ and fteenth centuries mainly via the Mediterranean ports Venice, Florence, Pisa, Genoa, Nlmes-Montpellier, Barcelona, Majorica, and Atzi1a. Bruges was the only port in northen Europe which imported the spice.1 This would explain the presence of grain of paradise in Flamish and Low German recipes, and their absence in High German sources.191 Since it was through Bruges and Antwerp that alt the East Asian spices, such as pepper, ginger, cinnamon, and cloves, were distributed to northen and westem Europe, Flamish cuisine in the late medieval and early mode period was unusually rich in spices. The same holds true for the Low German cookbook which mentions imported spices more o en than any other

‚“Trude Ehlert in „Regionalität und nachbarlicher Ein uß in der deutschen Rezeptliteratur des ausgehenden Mittelalters,“ in Essen und kulturelle Identität. Europäische Perspektiven, ed. by H Jürgen Teuteberg, Gerhard Ne ann, and Alois Wierlacher (Kulturthema Essen, vol. 2) (Berlin:Akademie-Verlag, 1997),131-147,incorrectlyreportsthreeoecurreneesofthespieein Eberhard, and one i n an Alemannie cookbook. Michel Balard correctly lists only one oeeurrence in the Low German cookbook, see his “ Epices et Condiments Dans Quelques Livres de Cuisine Allemands(XlVe-XVIeSiecles),“inLambert(1992), 193-201,chartonp.200-201.

‚ Bruno Laurioux, „Modes Culinaires et Mutations du Gout a Ia Fin du Moyen-Äge,“ in Ria Jansen-Sieben (ed.), Artes Mechanic en Europe Med ivale: Actes du Colloque du 15 Ocrobre 1987 (Brussels: Archives et Bibliotheques de Belgique, 1989), 199-222, esp. 205.
‚“ Johanna Maria van Winter, „Nahrungsmittel in den Niederlanden im 1 5 . und 16. Jahrhundert,“ in Nahrung und Tischkultur im Hanseraum, Günter Wiegelmann and Ruth-E. Mohrmann, eds. (Münster/New York: Waxmann, 1996), 308; and idem, „lnterregional Intluences in Medieval Cooking,“ in Adamson, Food in the Middle Ages ( 1 995), 45-59.

46

German cookbook ofthe time.192

Like the Book of Good Food, the Low German recipe-collection was compiled om different sources. One of them may in fact go as far back as the early thirteenth or even the twel h century. Recipes 56 to 68 ofthe cookbook are also transmi ed i n one Icelandic and two Danish manuscripts, ofwhich the earliest „is a copy made around 1300 from a translation apparently made from a German original by Henrik Harpestr ng, a noted Danish physician and scholar who died in1244.“193Themajorityofthecommonrecipesareforchicken-dishes(recipes63- 68), milk-dishes (recipes 6 1 -62), as weil as almond-oil and almond milk (recipes 56-58). Considering that almonds are not a foodstuff indigenous to northem Germany, and that many ofthe recipes have parallels in collections from southem Europe, Rudolf Grewe assumed that a medical student from the north may have copied them from an original in Latin or one of the Romance languages while studying at Montpellier.194

The connections between the Low German cookbook and the Book ofGood Food are less obvious. For one thing, the common recipes do not appear en bloc, and sometimes it is only the title is the same. The dish-names ofthe Würzburg­ collection which recur in the northe German cookbook include blamensir (recipes 3 1 , 76-77a), kon velite (recipes l , 83), hUnre von Kriechen (recipe 4), and ohsen spec (recipe 96). In the Low German version the spices ginger, nutmeg, grain of paradise, and cloves are added to blaemantir (recipe 8 1 ), otherwise the recipe is quite si ilar, the kun veliten (recipes 82-83) has been transformed from a cherry puree to a chicken-dish or a walnut-honey concoction, for krikeshun (recipe 60) the chicken-meat is tumed into a farce which is stuffed back into the raw skin ofthe animal, and ossenspeck(recipe l 0) is now a dish for fastdays made om the skin and stomach of stock sh.

When it comes to the recipes themselves which the Low German cookbook shares with the Würzburg-cookbook, Trude Ehlert lists three: recipe 8 for stuffed pike, recipe 2 1 for „baked milk,“ and recipe 5 1 for stu d eel.195 However, two of the three (recipes 8 and 5 1 ) show only some similarities, and are overall much

‚ SeeEhlert,“RegionalitätundnachbarlicherEin uß,“note40: 185timesspicesarementioned in the Low German cookbook as opposed to 1 3 1 times in the Book ofGoodFoo
‚“ Hieatt (1995), 33; RudolfGrewe was the rst to report on these parallels inhis paper „An Early 13th Century Northem European Cookbook,“ in Current Research in Culinary History: Sources, Topics. and Methods (Boston: Culinary Historians of Boston; proceedings of a conference held at Radeli e College, June 1985), 34-40; the Icelandic cookbook is edited in Henning Larsen (ed.), An Old Icelandic Medical Misce/lany (Oslo: Det norske Videnskaps­

Akade i i Oslo, 1931), 131-214; and the two Danish ones in Marius Kristensen (ed.), Harpestramg: Ga ie nske Urtebeger, Stenbeger og Kogeheger (Copenhagen, 1908-1 920),

194-199 and 216-220.

,.. Grewe (1986), 27-47.
••• Ehlert, „Indikatoren f Mündlichkeit,“ notes 28-30; the equivalents in the Würzburg­ cookbook are recipes 36, 25, and 1 8 .

47

more sophisticated than the Würzburg-versions. The stu d pike is in the Low German cookbook prepared in three different ways (boiled, grilled, and fried in dough), and the stuffed eel is further cut into pieces and served in a sweet-sour sauce. Anita Feyl mentions two other Low German recipes which are related to the Würzburg-cookbook: recipe 4 for cherry-puree, and recipe 36 for mashed peas roasted on a spit.196 In both cases the northe German versions require a variety of imported spices, and use wheat- our as a thickening agent.

In the Low German cookbook echoes ofthe Book ofGood Food can still be feit. Some dish-names are the same and a handful ofrecipes show similarities. But therelationshipisnotnearly closeastheonethatexistsbetweentheWürzburg­ cookbook and the Basel-, Königsberg-, and Augsburg-manuscripts. Northe German cuisine as evidenced in the Low German collection was richer in spices thanks to the proximity ofthe ports Bruges and Antwerp which supplied northe Europe with these luxuries from the Far East and Africa. The cuisine is also steeped in an inte ational tradition with recipes which may have their origin in twel h-century Mediterranean cuisine.

Editions and Translations of the Book ofGood Food

The publication history of the Book ofGood Food started as early as New Year’s Day 1 827 when Wi1he1m Wacke agel presented to a circle offriends who called themselves Die Zwecklosen („The Useless“) a private publication which contained two recipes from the Leone-cookbook: the recipe-parodies 53 and 54.197 In 1845 Wacke agel edited the rhymed prologue and another eleven recipes from the collection in an article published in the Zeitschriftfür deutsches Altertum.198 One year earlier, in 1 844, the rst edition of the entire cookbook was pub1ished anonymously.199Thequalityoftheeditionwaspoorbymode standards.Notonly did the editor make mistakes in the transcription, switch words, and omit entire clauses, he also attempted to change the dialect to an arti cial Mitteldeutsch (dialect of Central Germany).2 In 1 9 1 6 Hans Na ann used this edition and Wackemagel’s 1845partialeditionasthebasisforhiseditionofsixrecipeswhich he included in his Altdeutsches Prosalesebuch.201

‚“ The Würzburg-equivalents are recipes 84, and 45.
‚“ See Hajek (1958), 12.
„‚ Wilhe1m Wackemage1, „Altdeutsches Kochbuch,“ Zeitschrift r deutsches Alterthum 5 ( 1 845), 1 1 – 1 6 ; the recipes included are 4, 5 , 5a, 14, 3 1 , 32a, 35, 49, 53, 54, and 94.
, Ein Buch von ter Speise (Stuttga : Trübner, 1 844); Wacke agel later identified the translator as Maurer-Constant, see Hayer ( 1976), 3, note 6.
Text A in Hajek (1958), 12; see also Hayer (1976), 3.
201 Hans Na ann, Altdeutsches Prosalesebuch (Strasbourg: Trübner, 1 9 1 6), 1 1 8f. The recipes 4, 6, 28, 32a, 36, and 53.

48

Finally,in 1958HansHajekundertookthelongoverdueneweditionofthe cookbook, in which he corrected a Iot of the mistakes in the 1 844-edition, and added a glossary . Unfortunately, some ofHajek’s editorial decisions,202 misreadings of words,203 and questionable emendations204 diminish the value of the edition. Hajek could have avoided some of these mistakes had he been aware of the Mondsee- and Vienna-manuscripts. These were first consulted by Anita Feyl for her 1 963-dissertation on the Kochbuch Meister Eberhards. In it she points out that Hajek’semendationofdesdoberiztododesbrzi wasuncalledfor,sincerecipesfor doberis condiment, an apple filling, are included in both the Mondsee- and Vienna­ collections.205 Given the shortcomings ofHajek’s edition, it is not surprising that the editors ofan anthology ofculinary recipes om the fourteenth to the nineteenth centuries, which appeared in 1 980, chose to rely on their own transcription of 78 ofthe Würzburg-recipes rather than on Hajek’s edition.206 Their main editorial principle was to reproduce the text as it appears in the Leone-codex: complete with abbreviation-symbols, superscript letters, and medieval punctuation. While this is

the most faith 1 edition ofthe recipes so far, it is of limited use to an audience not trained in medieval paleography.

I n addition to these editions, four facsimiles and calligraphic reproductions of the Würzburg-cookbook exist to date. The first was a calligraphic edition for bibliophiles prepared by Artur Kupfer in Da stadt.207 Based on Anita Feyl’s findings regarding the connection between the Book of Good Food and the Mondsee- and Vienna-collections, Gerold Hayer published a facsimile-edition of the complete Würzburg-text which he complemented with partial facsimiles ofthe other two manuscripts. The facsimiles are preceded by a general introduction, a glossary of culinary te s, and a concordance of all the recipes in the three cookbooks.208 Horst Brunner’s 1983-facsimile of the complete Hausbuch also contains the cookbook.209 More recently, Tupperware Deutschland GmbH published a colour-facsimile ofthe Würzburg-cookbook for its employees with an

Hajek left out superscript e on o in words with long stem-vowels in his edition; the information is provided in the apparatus.
eyern for byern in recipe 27, hechde darmen for hechde darinen in recipe 58, or armerillere for armerillere in recipe 5 1 .

des doberiz amended (or rather corrupted) to do des briz in recipe 1 3 .
20′ Cod. 4995, fol. 220r (recipes 141, 142), and Cod. 2897, fol. 29r (recipe 261).
Hugo Stopp, Renale E , and Angelika Schm t, eds., Aus Kochbüche des 1 4 . bis 19. Jahrhunderts: Quellen zur Geschichte einer Textart (Heidelberg: Winter, 1 980); on p. 169 the editors call Hajek’s edition ganz unzureichend (comp1etely inadequate).
7 Kupfer, Das buch von guter spise, 14. Jahrhundert Wirtzeburg. 20. Jahrhundert Darmstadt (no date) to which Hajek added an epilogue and a glossary, see Hayer ( 1 976), 3f., and note II.
2 Hayer(1976).
2 B e r(1983),fol. 156ra-165vb.

49

introduction to the manuscript and its owner by Trude Ehlert.210

In 1969 the rst partial translation ofthe Würzburg-cookbook into mode Gennan appeared in an anthology which also included recipes from two Alemannie collections and the Kochbuch Meister Hannsens.211 A detailed description of medieval Gennan cuisine is here followed by the rhymedprologue from the Book of Good Food, and a selection of 38 of the Würzburg-recipes in which are interspersed 20 recipes from the otherthree collections in categories closer to those found in mode than in medieval cookbooks: meat-dishes (recipes 1-13), fowl (recipes 14-21),gameandvenison(recipes22-24), sh(recipes25-30),side-dishes (recipes31-35),desserts(recipes36-39),preserves(recipe40),sauces(recipes41- 46), pastries (recipes 47-50), and fritters (recipes 52-54), and conclude with the recipe for mead (recipe 55), the two recipe-parodies (recipes 56-57), and a universal batter-recipe (recipe 58).

An edition, Italian translation and study of the Würzburg-recipes was publishedin 1991;212andin 1993the rstEnglishtranslationappearedasVolume II of Cariadoc’s Cookbook Co ection, a desktop publication distributed by the Society for Creative Anachronism (SCA).213 The translation was done by a certain Alia Atlas, then a student at MIT, who in her Translation Notes describes it as a Iitera) translation based on Maurer-Constant’s 1 844-edition and the manuscript­ facsimile in Hayer.214 Atlas subsequently made her source-text, and her English translation available on the Inte et.215 Although she was aware of Hajek’s 1958- edition and included it in her Iist of sources, she provided no explanation why she went with the older and much inferior 1 844-edition. Judging from the translation, Atlas‘ command ofmode Gennan seems rudimentary at best, and her knowledge ofMiddle High German practically non-existent. Throughout the text she makes

210 Daz b ch von gßter spise, ed. Tupperware Deutschland GmbH (Donauwörth: Ludwig Auer GmbH, 1993). Ehlert ( 1 993) was originally published as a separate booklet, and in the 1 994- edition ofthe facsimile it is included on pp. 49-61 .
‚“ Manfred Lemmer and Eva-Luise Schultz (eds. and trans.), Die lere von der kocherie: Von mittelalterlichem Kochen undSpeisen (Leipzig: Insel, 1969).

Libro di buone vivande: La cucina tedesca de/1 eta cortese. A cura di Anna Martellotti e Elio Durante (Fasano: Schena Editore, 1991); I wish to thank Trude Ehlert from the University of Würzburg for this reference.
‚“ Alia Atlas (trans.), Daz Buoch von guoter Spise etween 1345 and 1354) : From an original in the Universi Library ofMunich ( 1993); no place ofpublication or publisher are given, just the address of the translator: Alia Atlas, I 0 Palmer Street, Arlington, MA 02174, e-mail Akatlas@athena.mit.edu. I wish to thank Constance B. Hieatt for this information.

21′ Atlas (1993), B-1.
“ ‚ http://cs-people.bu.edu/akatlas/Buch/buch.html, or http://cs-people.bu.edu/akatlas/ workroom.html(andfollowthelinks).Theseparatesectionswhichcanbeaccessedare I)About Guter Spise and my translation, 2) Introductory Poem to Guter Spise, 3) Translation Notes, 4) Sources used, 5) Table ofContents ofmy devising, 6) Text and Translation ofGuter Spise, and 7) Class Handout: Overview of Guter Spise.

50

innumerable grammatical and lexical errors. She confuses singular and plural forms of nouns and pronouns, present tense forms and past participles of verbs, omits entire passages, does not recognize the Middle High German negation iht as such, and hence translates the sentences or phrases in the positive, mistakes the short forms of German verbs such as geleit (for geleget), and git (for gibet) for different verbs, and consistently translates the introductory phrase Wilt du machen (ifyou want to make) as How you want to make.

Her strong tendency to Iook for the English words closest in spelling to the Middle High German ones further obscures the meaning of many recipes: also (thus) appears as „also“ in the translation, weich (so ) as „white,“ smal (narrow) as „small,“ so (then) as „so,“ singe (sing) as „singe,“ schelen (peel) as „shell,“ ale (eel) as „all,“ minzen (mint) as „mince,“ and saltz zu massen (salt to taste) as „salt to mass.“ The two equently used verbs malen (to grind), and rüeren (to stir) pose particular problems for the translator, and together with the faulty German edition used as the base-text, Iead to some highly unusual cooking instructions: a simple phrase like rüerez mit ey{n}er schinen (stir it with a stick) in Atlas‘ translation appears as „give it impetus with eggwhites“ (recipe 49), or mal kümel (grind caraway) as “ avor caraway“ (recipe 48). When it is the main ingredients which are mistranslated, the character of a dish can change dramatically: a recipe for morchen (morels) then becomes a recipe for carrots (recipe 32, 79), and swemme (mushrooms) can be transformed into swans (recipe 32). Naturally, recipes which are di icult to decode even for experts in Middle High German, are rendered completely incomprehensible by this translator. The recipe for suckling pig (recipe 8) shall serve as an example:

Translation by Alia Atlas:

Make also a roasted lled young pig. Take a young pig, which is three weeks old and soak it cool and boil the hair off in that, which one stirs up with whatever (some utensil). So one should remove the skin, starting around the belly and loose both flesh and bones down and all that it has in the body and the claws, which it very frequently has on the hooves. (Basically, skin the pig starting om a cut in the belly.) And take the meat that is pulled thereout (out ofthe belly) as weil as two eggs and boil it a while until ready, and take then that and fat and hack it. Add raw eggs thereto and a slice of bread and parsley (and) herb and salt to mass (appropriately) and fill the young pig with that, not too ll, and before the mouth and lay the pig gently in a kettle. Let it simmer, that it does not breaks[!] the meat. So take it then and lay it on a wooden grate androast it gently. When it is then well roasted, so take a board and lay it there on a dish. Make on that board 4 sticks (possibly as handles) and dress that board with a leafofeggs and set that young pig there on. Dress it also with a leaf and allow it to go in the ears and the mouth and carry it out.

51

Translation by Melitta Weiss Adamson:

Astuffedroastedsucklingpigyoupreparethefollowingway: Takeasucklingpig, which is three weeks old, and scald it. Let it cool, and remove all the bristles without tearing it. You should leave the outer skin around the belly. Remove both meat and bones and everything that it has in its body, down to the hooves which it has at the end of its legs. Take the meat which has been removed as weil as two eggs, and cook this until almost done. Then chop it together with bacon, add raw eggs, one slice ofbread, parsley, and salt to taste. Stuffthe suckling pig with that, not too much, though, and stuff the mouth. Put it gently into a kettle, Iet it boil without damaging the skin. Then take it, put iton a wooden grill, and grill iton low heat. When it is weil roasted, take a board and put it on top of a platter. Fix four sticks on the board, and cover the board with a thin layer of egg-cn!pe. Put the suckling pig on it, cover it with dough as weil, Iet the ears show and the mouth, and serve.

Sadly, the two versions ofthe Book ofGoodFood which are today most widely available, are those ofthe lowest quality. Maurer-Constant’s edition and Alia Atlas‘ translation on the Inte et spread more false information on the oldest German cookbook than any other edition or translation published to date.

Ofthe Würzburg-cookbook’s fi eenth-century versions two are now edited and translated into mode German. Following the partial facsimiles of the Mondsee-andVienna-collectionspublishedbyHayer,andHelmutBirkhan’s 1981- edition o f seven recipes o f Codex 4995 for the catalogue o f a n exhibition on Austrian chivalric culture,216 Doris Aichholzer recently completed her bilingual editionofalltheecookbook-manuscriptshousedintheAustrianNationalLibrary: the 167 recipes ofthe Mondsee-cookbook (Cod. 4995, fol. 191r-224r), the 161 recipes ofthe Ambras-collection (Cod. 5486, fol. 83r-95v), and the 268 recipes of the Vienna-cookbook (Cod. 2897, fol. lr-29v).217 Although Aichholzer includes t h e B o o k of G o o d F o o d i n h e r c o n c o r d a n c e o f r e c i p e s , s h e n e v e r t h e l e s s , l i k e m o s t food historians, seems unaware ofthe Dessau-manuscript, the closest descendent ofthe oldest German cookbook known to date, which will be edited here for the rst time alongside the Hausbuch-version.

216 They are recipes 3-9 ofCod. 4995 which correspond with recipes 3, 5, Sa, 6, 7, 8, and 9 ofthe Book ofGoodFood, see Helmut Bir 1an, „Ministerialenliteratur in Österreich: Die Exponate im ‚Auditorium‘,“ in Die Kuenringer: Das Werden des Landes Niederöslerreich, Katalog des Niederösterreichischen Landesmuseums, Neue Folge, Nr. 1 1 0 (Vienna: Amt der Niederösterreichischen Landesregierung, Abt. lll/2-Kulturabteilung, 1981), 437-438. „‚Aichholzer(1999),85-179(Cod.4995), 183-241 (Cod.5486),and245-379(Cod.2897).

52

mode German translation ofselected reci s from A by Lemmer/Schultz.22° For the many use l suggestions I received while I was working on the translation, I wish to Helmut Birkhan, Francis G. Gentry, Edda Sehrader Gentry, Constance B. Hieatt, and Terence Scully.

„0 Lemme Schultz ( 1 969).

54

[ A , fo i . J 5 6 r a ]

VI. Edition of the bf von g ter spise

Diz b ch sagt I von g ter spise 1 Daz machet I die vnverrihtigen k che wise. Ich2 wil vch3 vnderwisen.
von den kochespisen.

der sin niht versten kan.

der so! diz bdch sehen an.

wie er gr6z gerihte k6nne4 machen. von vil kleinen sachen.
dise lere merke er vil eben.
die im diz b ch wil geben.

wanne ez kan wo! berihten.

von manigerleie gerihten.

von grözzen vnd von kleinen.

wie sie sich vereinen.

vnd wie sie sich besachen.
daz sie klein gethrahte z hoher spise machen.5 der sol diz bdch vememen.
vnd so! sich niht enschemen.6
ob er aget des er niht enkan.
des bescheit in schier ein wiser man.
wer denne kochen wölle le e.
der sol diz bdch merken ge e.

‚TheprologueisalsocontainedinM,pp.98-10I, underthetitleAinpuochvonkochen. ‚ The initial extends over four lines.
‚ The word is inserted superscript.
• The word kfmne is written in the right argin.

‚ The word machen is written on the previous line in the right argin. • Theprefixenisinsertedsuperscriptbetweennihtandschemen.

55

[B, fol. 123v]

D buch sagt von guter sp e I wie man die kochen sol

(Al) Ein konkavelite.7
Z 8 einer schözzeln ze machen. man sol nemen ein phunt mandels. vnd sol mit wine die milich vz stözzen. vnd kirsen ein phunt. vnd slahe die durch ein sip. vnd t die kirsen in die milich. vnd nim einen vierdung rises den so! man stö zzen mele. vnd t daz in die milich. vnd nim denne ein rein smaltz. oder spec. vnde [fol.

1 56rb] smeltze9 daz in einer phannen. vnd td darrl ein halbe mark wizzes zuckers. vnd versaltz niht vnd gibz hin.
{BI] ein konkavelit10
Czu eyner schüssel man sal nemen ein pfunt mandels I vnd so! mit win die mi/eh ußstossenIvndkirseneinpfundvndsladiedurcheinsypIvndthudiekirsenIn diemi/ehvndnymeinvirdung ßesIdensalmanstossenzcumelevndthudasIn die milch I vnd nym den 1 1 ein reyn smalcz oder speck I vnd s m elcze das In eyner

pfanne vnd thu da cu ein halbe marck wises zuckes I vnd versalcz es nicht vnd gibes hin

[A2) Von einer bi lebern.12
Ein hirzes Iebe so! man braten vf eime röste die man lange behalten wil. vnd so) die dünne sniden z schiben. vnd nim einen reinen honicsaum den sude. vnd nim denneyngeber. vnd galgan. vnd negelin. die stözze vnder ein ander. vnd wirfe sie dar in. vnd nim denne ein faz. oder ein schafdor in du ez wilt t n. vnd waschez gar rein. vnd göz ez dor in ein schiht honiges. vnd lege denne ein schiht Iebe . vnd also rbaz. vnd legez vaste vf ein ander vnd setzze 1 3 daz hin.
{B2] Von eyner hirczleber
Eyn hirczleber sal man braten u eynem roste I die man lange behalten wil I vnd s o ! d i e d ü n n e s n y d e n z c u s c h i b e n v n d n y m eyn e n r n e n h o n i g s a m I d e n s w d e l v n d nym denn lngeber galgan vnd negellein I die stoß vnter einander I vnd wirf!sie darein I vnd nym denn einfaß oder ein schaffdarein du es wilt thun I vnd wasch es gar r n I vnd geuß es darein ein geschieht honigs I vnd leg denn ein schicht Iebe I vnd also ein schicht ufdie andern I vnd leg esfaste u ein ander I vnd setze das hin

‚Thetitleiswritteninthele margin.SeealsoM1Ainmuosvonmandelmilch, kerssenundreyß, and 0 1 1 8 Aber von weichse/n.
‚ The initial extends over two lines.
• The t is inserted superscript in smelze.

•• The title is written in the le margin as in A, which may be an indication that it was copied from A, or that both A and B go back to the same archetype.
“ After den the words virdung ryses are deleted.
“ See also M2 Wie man ain hirssen Ieber sultzet.

“ The word sezze has been corrected to setzze with superscript /. 56

[ ) Wilt du machen einen blamensfr.14

Wie man sol machen einen blamenser. Man so! nemen zigenin milich. vnd mache mandels ein halp phunt. einen virdunc ryses so! man st6zzen mele. vnd t daz in die milich kalt. vnd nim eines hdnes brust die so! man zeisen. vnd so! die hacken dor in. vnd ein rein smaltz sol man dor in tdn. vnd sol ez dor inne sieden. vnd gibs im gen c. vnd nime ez denne wider. vnd nim gest6zzen violn vnd wirfe den dor in. vnd einen vierdune zuckers. [fol. 156va] tl man dor in vnd gebs hin.

� Also mac man auch in der vasten machen einen blamenser von eime hechede.

{B3j Eyn Plamensir

Eynen Plamensir Ißo so! man nemen t gen milch I vnd mache mandels ein halp pfunt I eynen virdung ryses den stoß zcu mele I vnd thu das In die mi/eh kalt I vnd nymeyneshunesbrustdiesalmanzeysenIvndsaldiehackendareinIvndso/es dar Innen siden I vndgibs Im gennug vnd thu es her abe von dem er I vnd nym gestossen ol vnd wir den darein I vnd eynen virdung zuckers thu man dar ein I v n d g i b s h i n I A o m a g m a n a u c h I n d e r fa s t e n m a c h e n e y n e n p l a m e n s e r v o n e y m

hechte

fA4] Hönre von kriechen.

Diz heizzent h nre von kryechen. Man so! hünre braten. vnd ein fleisch eines swines. weich gesoten vnd gehacket vnder ein ander. vnd nim einen vierd�.mc r sen dor z� vnd nim yngeber vnd pfeffer. vnd win oder ezzig vnd zucker oder honic. vnd siede daz sammene vnd gibs hin vnd versaltzez niht.

[fol. 124r]

{B4j Hüner von krichen I

MansalhünrebratenIvndnym sweinesfleischgesoten vndgehacktvntereinander I v n d n y m e y n e n v i r d u n g r a s e n d a r z c u I v n d m I n g w e r I v n d pfe e r I v n d n y m w i n oder essig I vnd zuc r oder honig I vnd sewde darzcu sammen I vnd versalcz es nicht I vnd gibs hin

[AS] Diz heizzet ris von kriechen.15

Diz heizzet ris von kriechen Du solt ris nemen. vnd sü de ez in eime brunnen. z halben wege so guzze daz wazzer abe vnd süde ez denne in eime reinen smaltze. vnd g z daz smaltz denne her abe. vnd ein zucker dor vf vnde gibs hin vnde versaltz niht.

{B5j Von eynem ryß von krichen I

ß heyst ein Ryß von krichen Idu salt ryß nemen I vnd sewde es In nem brunne wasser zcu halben wege I Szo geuß das wasser abeI vnd sewde es denn In eynem reynen smalcz I vnd geuß das smalcz denn her abe I vnd eynen zuc r thu dar u

“ See also M3 Ain gemüß von zigermilch. mandel, reismel und hünern, d 0139 Aber ein plamenschir.

“ See also M 4 Ain muos von reyse .

57

IvndversalczesnichtIvndgibshin

[A5a) Heidenische k chen.16

Diz heizzent heidenisse k�chen. Man sol nemen einen teyc vnd sol dunne breiten. vnd nim ein gesoten fleisch. vnd spec gehacket. vnd epfele. vnd pfeffer. vnd eyer dar in. vnd backe daz. vnd gibes hin vnd vnd versirtez niht.
[B6j Heydenisch kuchen I

Heydenisch kuchen IMan sal nemen eynen teyckI vndso! den dünne braten I vnd nym ein gesoten jleisch vnd speck Igehackt I vnd oppfel l vnd pfefef r I vnd eyer darein I vnd back das I vnd gibs hin

[A6] Ein kl ge spise.17

Diz ist ein kl ge spise ein him sol man nemen vnd mel. vnd epfele vnd eyer vnd menge daz mit rtzen. [fol. 156vb] vnd striche es an einen spiz vnd bratez schöne vnd gibz hin. daz heizzet hime gebraten. Daz selbe tt t man einer Iungen die da gesoten ist.

[B 7j Hi gebraten

D ist ein cluge spise Nym ein hy mel öppfel l vnd eyer I vnd menge das mit würczen I vnd strich es an eynen sp I vnd brat es schöne I vnd gibs hin I das heisset ein hi gebraten I das selbe thut man eyner Iungen die da gesoten ist

[A7] Diz sint haselh6ner.18
Haselhönre von Friesental mache also. man sol nemen reynevan vnd peterlin. vnd salbei vnder einander vnd ein wenic br6tes geriben dar z . vnd w6rtze19 vnd eier vnd ribe daz mit wine. vnd süde daz wo! vnder einandere. vnd gibz hin.

[B8j D sint haselhüner I
HAselhünre vonfrisental mach also Man sal nemen Reyneuan Ipeter/in vnd salbey vnter ein ander I vnd ein wenig brotes geriben darzcu I vnd wurcze I vnd eyer I vnd b das mit win I vnd süde das wo! vnter einander I vnd gibs hin

[A8) Ein gebraten gef6 1tez ferhelin.20

Ein gebraten gefultez ferhelin mache also Nim ein verkelin,daz drier wt chen alt si. vnd br daz k le. vnd zähe im daz har allez abe daz man ez iht wunde. So so! man im vmme den rans vssene die hut Jazzen. vnd 16se beide fleisch. vnd gebei e abe. vnd allez daz ez in dem libe hat. an die klawen die ez nidennen hat. vf den

16 See also M5 Von ainem haidnischen kuochen.
17 See also M6 Wie man hyrn pratl an dem spisße.
“ See also M7 Ain seltzan gemüs.
“ The t in w rtze is inserted superscript.
20 See also M8 A in gefülte spensau guot ze machen. In her concordance, Aichhol r, p. 384, also lists 0249, but the recipe differs signi cantly from the others.

58

zzen. vnd nime des fleisches daz dor vz gezogen ist wo! als zwei eier vnd stf de ez viinach gar. vnd nime danne daz. vnd spec vnd hackez. ttY rowe eyer dor zt vnd eine21 sniten brötes vnd peterlin krut. vnd saltz mazze. vnd lle da mit daz ferkelin niht alzt vol vnd fome den munt vnd legez san e in einen kezzel laz ez erwallen [fol. l 57ra] daz die hut iht z breche. so nim ez denne. vnd lege ez vf einen h6Izinen röst vnd brate e z san e Alz ez denne wo! ger6 st s i So nim ein bret vnd lege daz vfeine schüzzeln mache vfdaz bret vier steckeIin vnd cleide daz bret mit eime blat von eye . vnd setze das verkelin dar vf. cleide ez auch mit eime blate vnd laz im die 6ren dar vz gen vnd den munt vnde trage ez hin.

{B9j Ein gefülletferhelin I

Eingebrateng lletferhe/inmachalsoINymeinferhelin ol. 124v]dasdryer wachen alt sy I vnd brüe das küle I vnd czühe Im das hare alles abe I vnd zcu snyd die hut nicht so sal man Im vmb den Rans die hut lassen I vnd löse beyde gepein vnd eisch abe I vnd alles das es In dem libe hat an die kloen die es n den an den ssen hat I vnd nym des eischs das daruß geczogen ist wo/ als czw eyer I vnd seude es vif noch gare I vnd nym dann das I vnd speck I vnd hack es vnter einander vnd thu rowe eyer darzcu I vnd eynen snyten brots vndpeter/in krut I vnd salcz es zcu massen I vndfülle damit dasferhe/in nicht alczuuo/ I vndfo e den munt vnd legssan eIneynen sse/Ilaßeserwa/len sdiehuteichzcubrecheISonym e s d e n n I l e g e s u e y n e n h ü l c z e n r o s t I v n d b r a t e e s s a n e I a l s e s d e n n w o / g e r ä s t s I ß o n y m e i n b r e t v n d l e g e s d a r uf f I n e i n s c h ü s s e l I m a c h e u d a s b r e t v i r s t e c k / i n I v n d c l e y d e d a s p r e t m i t e y n e m b l ö t v o n e y e n I v n d s e c z d a s fe r c k l i n d a r uffI cleide es auch mit eynem blot I vnd laß Im die oren vnd den rüßel heruß geen

[A9] Ein kl ge spise. von pflumen.22

M so! nemen kriechen. also. so sie zitig sin, vnd t die in einen erinen hafen. vnd g6z dor vfwin oder wazzer. daz si wol -& kinen. vnd Jazze si sieden vnd z� stözze sie denne daz die kem niht brechen. vnd slahe die durch ein sip. vnd ttf eine sniten schönes br6tes dar zt. vnd honic vnd laz ez gen. vnd t daz dor zt vnd win oder wazzer vnd g6zze ez zt dem mßse. mit truckem gestözzeme krute. also maht du auch wol machen kyrsen m s oder spilinge m s.

{BIO/ Ein11 cluge spise von p umen I

Mansalnemenkrichen alssyc tigsintIvndthudieIneynenerinhafenIvndguß d a r u w i n o d e r w a s s e r d a s s i e w o / z c u k n e n I v n d l a ß s i e s y d e n I v n d z c u s t o ß s i e denn das die ren nicht zcu brechen vnd slahe die durch ein syp I vnd thu eynen snyten schönes brots darzcu I vnd win oder wasser I vnd güß es zcu dem muß mit trucken gestossene krute I a o macht du auch wo/ machen kirschen muß oder spiling muß I

“ The n at the end of eine is deleted.
n See also M9 Ain muos von rssen, and D 140 Ain essen von phlaumen. u A vertical red line s through the Ietter i.

59

(AIO} Ein spise von birn.24

Nim gebratene bi . vnd sure epfele vnd hacke sie kleine. und t dar � pfeffer. vnd enis. vnd r6 eyer snit � duhne schiben von schönem bröte lle diz da zwischen niht vollen eines vingers dicke. mache [fol. 1 57rb] ein dünnez blat von eyem. vnd kere daz einez dor inne vrfl m vnd backez mit bute in einer pfannen biz daz ez röt werde vnd gibz hin.

[Bllj Ein spise von Biren15

Nym gebraten biren I vnd sawer öppfel vnd hacksie kleyn I vnd thu darczupfe er IvndenisIvndröeeyer ol. 125rJsnyttzwodunneschibenvonschönembrotI fülle diz da czwischen nichtJollen ns ngers dick I mach ein dünnes blat von eye n I vnd re das eynis dor Innen v m vnd back es mit buttern In eyner pfanne

biß das es rot werde I

[All} Ein g t spise von bunöern.26

Eyn gebraten hun zelide cleyne nim wizzez br6t mache einen d nnen eyer teic sa an. vnd pfeffer st6z vnd t6 daz z� sammene vnd menger7 woI in einem vazze vnd nim einen mörser mit frischem. smaltze. vnd st6z diz al� male vnd ebenez oben mit einer keilen. vnd deckez mit einer schdzzeln vnd kere den m6rser dicke vmme gen dem re daz er glich heiz habe. vnd weich blibe als er harte werde so seige denne abe das smaltz vnd schdte daz h n ein sch zzeln. vnd gibz hin.

[Bl2j Eyn gut spise von hüne I

Eyn gebraten hun zcu Iiede cleine I nym weisses brat I mache eynen dünnen eyerteick s aflran I vndpfe er stos I vnd thu das zcu samme I vnd menge es wo/ In nemfaßIvndnymeynenmörsermitfrischemsmalczeIvndstoßd allzcumal IvndebenesobenmiteynerkellenIvnddeckesmiteyner schüsselnlvndkereden mörser dick vm gein demfewer I das es gleich h ß habe I vnd weich bleibe als er harr8werdeßoseygedenn abedassmalczIvndschütdashunIneinschüsselvnd gib es hin

[A12) Ein g te f lle.29

Wiltu machen Ein spise besnide biem sch6ne vnd spalt in viere vnd lege sie in einen hafen. vnd bedecke den hafen vnd becleibe ezmit teyge daz der bradem iht vzm gedennebestärtze30denhafenmiteinerwitenstürtzen.31 vndlegedarvmme gl ende koln vnd laz ez langsam backen. so nim denne die bi her vz vnd t reines

“ See also M I I Ain hübsch gepachens, and 0228 Ain gepachenes von pieren.
“ A vertical red line runs through the capital B.
“ See also M I 0 Ain gehra en huon in ainem mörser, and 0229 Ain gepachens von hunern. “ A er mengez the word es is deleted.
“ An ink blot preceding the word hart is crossed out with four red lines.
,. See also M 1 2 Ain mus von gepachenen pirnen.
,. Superscript t is added to best ze.
“ Superscript t is added to st zen.

60

honiges dor z also vil. als der bim ist. vnd süde ez mit [fol. 1 5 7va] ein ander daz ez dicke werde. vnd gibz hin.
� Alsomahtuauchvonepfeln.vndvonkutenabermansolpfeffersgendcdar tßn.

{B13j Eyn gutfü e I
Wiltu machen ein spise I besnyde biren schone I vnd spalt die In virteil I vnd leg sie In eynen hafen I vnd bedeck den hafen I vnd becleibe is mit teyge I das der b r a d e m i c h t u ß m ü g e d e n n e b e s t ü r c z e d e n h a fe n m i t e y n e r w y t e n s t ü r c z e n v n d l e g e

darümb glüende kolen I vnd laß es langsam backenn Szo nym denn die byren heruß I vnd thu reynes honig dar zcu I als vif I als der piren ist I vnd sewde es mit e i n a n d e r d a s e s d i c k w e r d e I v n d g i b s h i n A o m a c h t d u a u c h v o n ö p pfe l v n d v o n kütten machen aber man sal pfefef rs genug darzcu thun

[Al3] Ein gef61ten köchen.

Z gefulten k chin nim des dobriz. vnd z slahe den mit eyem. vnd tß dar ein wenic br6tesodergest6zzene vische oder daz dicke von der mandel milich. hie von mac man machen mit gvtem32 krute köchin oder waz man wil von m se.
{B14j Ein gefülten kuchen I

Czu gefülten kuchen Nym des dobriz vndzcu slahe den mit eyem I vnd thu darzcu ein wenig brotes oder gestossenne vischeIoder das dicke von eyner mandel mi/eh hiuonmagmanmachenmitgutemkrutekuchen ol. 125vJoderwasmanwilvon g e m üß e l

(A14] Wilt du göten met machen.

Der g ten mete machen wil der werme reinen brunnen daz er die hant dor inne liden könne. vnd nemezwei maz wazzers. vod eine honigesdaz re man mit eime stecken vnd laz ez ein wile hangen vnd sihe ez denne durch ein rein ttfch. oder durch ein harsip in ein rein vaz vnd siede denne die selben wirtz33 gein eime acker lanc hin vnd wider vnd schüme die wirtz mit einer vensterehten schüzzeln da der schume inne blibe vnd niht die wirtz dor noch guz den mete in ein rein vaz. vnd bedecke in dazder bradem iht vzmüge als lange daz man die hant dor inne geliden m ge. So nim denne ein halp mezzigen hafen. vnd t in halp vol hopphen [fol. 1 57vb] vnd ein hantvol salbey vnd siede daz mit der wirtz gein einer halben mile. vnd göz ez denne in die wirtz vnd nim frischer heven ein halp n6zzelinvnd göz ez dor in. vnd göz ez vnder einander daz es gesschende werde so decke z daz der bradem iht vz möge einen tac. vnd ein naht. So seige denne den mete durch ein reyn t ch eder durch ein harsip. vnd vazze in. in ein reyn vaz vnd Jazze in iem drie tacvnddrienahtvnd fulle in alleabende.darnachJazze maninaberabevndehüte

“ The word gotem is corrected to tem superscript v. “ Superscript t is inserted in wirz.

61

daz iht hefen dor in kume34 vnd laz in aht tage Iigen daz er valle. vnd lle in alle abende. dar nach Iöz in abe in ein gehertztez vaz vnd Jaz in Iigen aht tage vol. vnd trinke in denne erst sechs w chen oder ehte so ist er aller beste.

[AIS] Von pasteden.35
Wilt du machen pasteden von vischen So sch l pe die vische vnd z he in abe die hut swenne sie erwallen vnd hau sie z cleinen stücken. hacke peterlin vnd salbey dor in vnd t dar z pfeffer vnd yngeber zinemin vnd saf an. temper ez allez mit wine vnd mache einen dünnen derben teyc vnd t die vische dor in vnd guz den win. [fol. l58ra]dorvfvnddeckeezmiteymedünnenteygevndmachedazvmrhevnd vm. gantz vnd brich oben ein loch dor in vnd lege da für ein clüsterlin von teyge vnd laz ez backen.
� Also mac man auch h nre machen auch eisch oder wiltprete oder ele oder vögele.
[B15j Von Pasteden
Wiltu machen Pasteden I von vischen Ißo schupp die vische vnd zcühe In ab die hwte I wann sie e1wallen I vnd hewe sie zcu kleynen stücken I hacke peter/in vnd s a l b e y d a r e i n v n d t h u d a r z u pfe e r y n g e w e r z i n e m i n / v n d s a a n t e m p e r i r e s a l l e s mit win vnd mach eynen dünnen derbenn teig I vnd thu die visch darein I vnd güß den win da I vnd deck es mit eynem dünnen teige I vnd mach das v mb vnd vmb gancz I vnd brich oben ein loch darein I vnd leg dar r ein clewsterlin von t ge I vnd laß es bac n A o mag man auch hüner oderjleisch, fogel I wilprecht oder ele machen /

[Al6] Von eime gerihte von lebern.36
Man so! nemen ein Iebe vnd herte eyer die so! man st6zzen in eime mörser. vnd daz sol man mengen mit luterm trank oder mit wine oder mit ezzige vnd sol ez malen in einer senfmolen. vnd nem zwiboln die solt du syden mit smaltze37 oder mit öle daz soI man giezzen vber vische oder vber wiltpret. Noch dirre wise mahtu vil anders dinges machen.
[B16j Ein ge t von Iebe I
Man sal nemen ein Iebe I vnd herte eyer Idie so! man stossen In eynem mörser I vnd das sa/ man mengen mit lutterm trangk oder mit wine oder essig I vnd sal es m a l e n I n e y n e r s e n m ü l e I v n d n y m c z w i b o f n d i e s o ! t u s y d e n m i t s m a f c z e o d e r m i t ö l e I d a s s a l m a n s s e n ü b e r f i s c h o d e r v b e r w i lp r e c h t I n a c h d i r r e w i s e m a g s t u vif anders dinges machen

“ First m in kumme is deleted.
“ See also M 1 3 Wie man guot pasteten pachen mag.
“ See also M14 Wie man macht ain guot condiment uber fisch oder wildpret. “ Superscript t is inserted in smalze.

62

(A17) Von gef61ten hechden.38

Ge ltehechedesolmanalso39machen.mannemege gehechedevndschäpedie vnd löse in abe den dann � den oren vz. nim vische welcher kunne sie sin. vnd s de sie vnd lazze vz daz grete,40 stözze sie in eime mörser hacke dar z salbey pfeffer k mel vnd safran. gestözzen. saltz sie z mazzen da mit lle man die hechde. vnd besprenge sie vzzen mit saltze backe in vf eime hü lzinen röste vnd brat in gar schöne. [fol. 1 58rb]

� Also mahtu in auch machen mit eyern.

{B17j Gefülte Hechte41

Gefulte Hechte sa/ man also machen I man nem gefüge hechte I vnd schuppe die I vnd Iöß In abe den darm zcu den oren uß I nym vische welcherl sy sein I vnd swde sie vnd thu die greth da von I stoß sie In eynem mörser hack darzcu salbey pfe e r kümel I vnd Sa r an gestossen I salcz sie zcu massen da mitfulle man die hechte lvnd sprenge sie vsßen mit salcz I back In u e ynem hulczin rost lvnd brat In gar schön Also maht du In auch machen mit eye n

(AIS] Von frischen elen.42

Nim ische ele vnd wasche in abe den slim. mit kalter aschen 16 se in abe die hut bi dem haupte vnd zvch die nider bis an den zagel hacke salbey vnd petersilien. vnd t dar z gestözzen ingeber pfefer. enis vnd saltz z mazzen wirf vf die ele. vnd zvhe die hut wider vber besprenge die ele vzzene mit saltze vnd brat sie gar vf eime h lzinen roste vnd gib sie hin.

[fol. 126r]

{BJ8j Frisch Eie
Nim ische Eie I vnd wasche In abe den sleym I mit lter aschen löse Im abe die hüt b dem heübte I vnd czüche die nyder biß an den czagel I hack salbe I vnd pertersilgen[!} vnd thu darzcu gestossen Ingwer pfe er43 enys I vnd salcz zcu m a s s e n w i r f f u d i e 4 4 E i e I v n d c z ü h e d i e h u t w i d e r ü b e r I b e s p r e n g e d i e e l e u s s e n mit salcze I vnd brat sie gar u eynem hülczin rost I vnd gib sie hin

(A19) Diz ist ein g t spise von eime Iahs.45

Nim einen lahs schabe im abe die schdpen spalde in vnd snit in an stücke hacke peterlin selbey Nim gest6zzen yngeber pfeffer. enys saltz � mazzen mache eynen

11 See also M I S Wie man ge /t hecht macht.
“ A er also the wor man also are deleted.
the first e in gerete is deleted.
“ A vertical red line s through e initi H.
“ See also M l 6 Von ge lten älen, and 0202 Von dem alle. “ A er pfefef r the word eyr is deleted.

“ er die the Ietter d is deleted.
“ See also M l 7 Wie man lächs so/ pachen.

63

derben teyk46 noch der grözze der stucke vnd wirf daz crut vf die stücke. vnd bewirke sie mit dem teyge. kanst du sie gestemphen in ein forme daz tiY. so mahtu machen hechde47 förheln brasmen vnd backe ieglichez besunder in sime teyge ist ez aber eins fleischtages so mahtu machen hü nre reph nre tuben48 vnd vasande mahtu machen ab du hast die formen vnd backe [fol. 1 58va] sie in smaltze oder süt sie in den formen. nim von den brosten der h nre vnd ander g t eisch so wirt die kunst deste bezzer vnd fersaltzez niht.

[BI9j Ein Spise�9 von eynem Iachse I

Nim einen Iachse I vnd schabe Im abe die schuppen I spa/de In vnd sneit In an stücke I hacke peter/in salb I nym gestossen Ingwer Ipfe er I en s I salcz zcu massen Imach nen derben teyck nach dergrosse der stücke Ivndwirf!das krut u die stucke lvnd bewircke sie mit dem teyge lkanstu sie gestempfen In ein forme das thuA/so magstu machen hechte forhelen brasmenlvnd back itlichs besunde In synem feige Ist es aber einjleisch tagIßo magstu machen hünre I rephünre tuben vnd fasand als o b geschriben stet hastu die forme I vnd bac sie In smalcz Ioder sewd sie In den o bgeschriben formenlnym von den hünren die brüste lvnd ander gutjleisch Ißo wirf die kunst dester besser I vnd versa/cz nicht

[A20] Diz sagt von eime stoc vische.50

Nim einen stoc visch do niht garst insi t� im die hut abe weich in in kaltem wazzer eine naht vnd nim denne hervz vnd drocke in in ezzig also daz er blibe gantz binden vf schinen vnd lege in vf einen hulzinen rost strich daz feur dar vnder allenthalben daz er erwarme laze in wo! belaufen mit butem dor noch mache einen schönen teyk mit wizzem melwe. vnd mit eyem dor z gestozzen pfeffer oder ingeber vnd ein wenic saffrans saltz z� mazze sprengez vf den visch als der visch gar heiz si so slahe den teyg dor vf mit eime swanke. riche vaste koln dor vnder daz er rot werde also td daz e du in abe nemest vnd betrauf in veizt mit butem. vnd gib in hin.

{B20j Von Stockjisc �1 I
Nlm nenstoc sehedernichtgarstigsyIJhuImdie hutabeIweichIninkaltem w a s s e r e i n n a c h t I v n d n y m I n d a n n h e r uß I v n d d r u c k e I n i n e s s i g a l s o d a s e r b l i b e g a n c z I b i n d e I n u f f c z w u s c h i n e n I v n d l e g I n u e y n e n h ü l z i n r o s t I s t r i c h d a s f ü e r darvnter allenthalben das er erwarme Ilaß In wo/ belau fen mit butte Da ach mach nen schönen t g mit weissem melbe I vnd mit eye n I da cu thu gestossen pfefef r I oder lngeber I vnd ein wenig sa ans I salcz zcu massen I sprenges ol. 126v}uffdenvischIalsder Vischgarh ßsyISzo slahedent gk

Superscript k is added to tey.
“ Superscript d is inserted in heche.
“ After tuben the words vnd sie in denformen sin Nim von den br sten der hfmre are deleted. •• Vertical red lines through the capital letters EIand S.
See also M 1 8 Wie man stac sch mag praten, and 023 Von stock visch.
“ A vertical red line runs through the capital S.

64

daruffmit eynem swanc richefaste len darunter I das es rot werde I also thu das ee du In abe nemest I vnd betre e n wirst mit buttern I vnd gib In hin

[A21] Ein gdt spise.52

Nim gesotene swins danne vnd den magen snit die gesoten da in viere die langen vnd die cleinen dar nach snides ge ge als die riemen vnd den magen snide auchsmalvndsnitdennebeidemagenvnddarmden53ietweders ber[fol. l58rb] so du cleinest wilt. nim petersilien bolei vnd minzzen. salbey gesotene herte eyer vnd schöne brot k mels aller meist vnd ein wenic pfeffers vnd ein ey z� der sch e lnidizmalemitezzigevndmitg�temesodealsodazeznihtzesurwerde vnd g z ez vf die kaldiment vnd t� smaltz dor z� laz ez erwarmen untz ez dicke werde gibz hin vnd versaltz niht.

{B21j Ein gut spise I
N/m gesoten54 swinsdarm vnd den magen I snyd die gesoten darm In vier t l die Ienge I vnd die cleynen da ach I vnd sn de die gefüge als die men I vnd den magen snyde auch sma/ 1 vnd snit denn beide magen vnd darm ytweders über twerhes so du kleynst wilt I nym petersilien poley vnd myntzen salbey gesoten eyer herte I vnd schon brat kümels allermeist vnd ein wenigpfe ers I vnd ein ey zcu der schüsseln idesmal mit essige I vnd mit gutem sode I a o das es nicht zcu swer w e r d e I v n d g üß e s u d i e k a l d i m e n t I v n d t h u s m a l c z d a r z c u l a ß e s e r w a r m e n v n c z es dick werde I gibs hin vnd versalcz es nicht

(A22) Ein gdt geriht.

Nim dri gesotene smale55 swinez darme nim dar smaltzes von emen daz t die wile ez ungesoten ist als lang vnd groz als die dann sint bint daz z sammene slahe zwei eyer dor vnd nim ein wenic schönes brotes vnd pfeffer vnd saltz z mazze. In dem condimente erwelle die danne vnd lle sie mit dem condimente vnd stecke sie in einen grozzen dann swaz des condimentes ber blibe daz g z in den grozzen darm vnd verbint beide die innem vnd den grozzen dann an beiden enden besunder. teil daz condiment glich in die darm sut sie gar vnd gib sie heyz hin {B22j Eyn gut spise I

Nlm d gesotene smale swins derme I nym darzcu smalczes vonjlemen I das thu die weil es vngesoten istIals langIvndgroßals die darm sint binddas zcu samne s l a h e z c w e r d a r z c u v n d m e i n w e n i g s c h ö n e s b r o t e s I v n d pfe e r v n d s a l c z zcu maße In dem condimente I erwelle die derme I vndfolle sie mit dem condiment I vnd stecke sie in nen grossen darm I vnd verbinde beyde den ynnern I vnd

“ See also Ml9 Wie man schwein därm und magen in condiment machet, and 0133 Von kaldaunen ein gmüs.
“ A er den the word twerhes is deleted.
“ A er gesoten the Iettees sinsd deleted.

“ A er smale the Ietter d is deleted.

65

vssern darme an beden enden besundern teyl das condiment glich In die derme I sütsiegarvndgibsiehinhe

(A23] Ein g t spise.56

Nim von der brust des h nes vnd hacke ez cleine vnd stoz ez in eime m6 rser. vnd t dar ein wenic melwes vnd grobes brotes pfeffer oder ingeber saJtz � mazze ein ey oder zwey noch der [fol . 1 59ra] menge röste daz wo! z� s ene snit zwei clöppelin eines vingers lanc als ein ein scha fo en sieht sinewel vnd nim des gesoten als groz als ein morche walkez sinewel in der hant vnd ge ez vmme den spiz als ein marach vnd zwengez vzzene daz ez krusp si legez in ein pfannen laz57 ez sieden mit dem stecken die wile daz siede so bewirke den andem stecken als du den einen vz nemest so lege den ande in. Vnd mache ir als vil als du wilt wanne sie gar sin gesoten so nim sie vz rüre ein gehacketz m s58 mit bute daz lle in die morchen vnd stecke sie entwerhes an den spiz mache sie heiz vnd betraufe sie mit butem vnd gib sie hin Also mahtu auch machen morchen von hecheden vnd von lehsen vnd wo von du wilt.

{B23j Von Morchen59I
Nim von der brust von eynem hun I vnd hack die klein vnd stoß sie In eynem mörser I vnd thu darzcu ein wenig melbes I vnd grobes brotes I pfe er oder Ingeber salcz zcu massen I ein ey oder czw I nach der menge I röste das wo/ ol.

127r} zcu sammen I snyt czwei klüppelin ns ngers lang als ein eilen scha fo en slechf0 sinwel I vnd nym des gesoten als groß als ein morche I walckes sinwel in der hant vndfüge es vmb den spiß I als ein morch I vnd czwenge es vssene I das es krusp s leg es In eynen pfannen I laß es siden mit dem stecken I vnd die weil das siede Ißo bewircke den ande stecken I vndals du den eynen uß nymest Ißo leg den andern ein I vnd mach ir als vif du wilt I wanne sie gar sint gesoten Ißo nym sie uß I rür ein gehacktes muß mit buttern61 das l/e In die morchen I vnd steck sie wider an den sp mach sie he I vnd betrau sie mit butte vndgib sie hin Also magstu auch machen morchen von hechten I vnd von

andern vischen

[A24] Daz ist auch g t.62

Nim mandelke mache daz in siedeme wazzer stoz sie vnd twinge sie durch ein t ch oder mal sie nim schön herte brot snit die obersten rinden abe schone vnd dönne snit dar nach schiben so du dunnest mögest daz beginne vnder der 6bersten

,. See also M20 Wie man ain guot gebachenes muos machet. “ The Ietter c is deleted om the word /acz.
“ A er m the letters un are deleted.
“ A red vertical line runs through the capital

A er siecht the word swin is deleted.
61 A erbutte thewordvndisdeleted.
62 SeealsoM21 Vonweissembratainmande/milch.

66

rinden ieglich schibe sol sin sinewel vü ge der schiben viere rl sammene vnd snit sie smal als einen riemen vnd snit sie den twerhes vber so du kleines [fol. 1 59rb] maht halt die mandelmich[!] vber daz fi r laz sie warm werden wirfdaz brot dar in daz sie dicke werde halt sie vber daz vi r laz sie sieden vnd gibez in die sch zzeln vnde strauwe ein zucker dar vf daz heizzet caleus vnd gibz hin.

� Also mache auch ander milich ob tu totem dor � tßn wilt.
[B24j Caleus I NymmandelkernvndgußsydeneswasserdaranIvndczeühdieschalen63 herabe I Stoß sie vnd twing sie durch ein tuch I oder mal sie I nym schön hertt brot I vnd snyt die öbersten rynden abe schöne dünne Isnyt darnach schyben ßo du dünnes! magst das be nne I vnder der öbirsten nden iglich schibe sal sin sinwel I e derschibenvirzcusammenvndsnytsiesmalIalseynen menlvndsnytsiedenn

twerhes über ßo du kleinst magst I halt die mandel mi/eh vber das er I laß sie warm werden I wirffdas brot dar ein das sie dick werde I halt sie über dasfewer l vnd laß sie syden l vndgibs In die schüssel/vnd strewe zuc r daruffldas h ß caleus A o mach auch andere mi/eh ob du lotte darzcu thun wilt I

(A25) Wilt du machen ein gebraten ilch.

Wilt du machen ein gebraten mitich So nim die do niht veiztes -d si die kummen vnd die gelebt si den hafen z slahe dazsie san e her vz glite vfein bütel tßch dor in bewint sie vnd beswer sie san e von erst vnd dor noch baz laz sie Iigen von dem morgen biz hin z abent so snit sie dünne vnd spizze sie besprenge sie mit saltze. vnd lege sie vf einen hvltzinen rost. vnd Ia sie wol r6ste. vnd wirf ein wenic pheffers dor vfvnd betreyfe sie mit butem. oder mit smaltze ob ez eisch tac si. vnd gib sie hin.

[B25j Eyn gebraten mi/eh I
Wiltu machen ein gebraten milchIßo nym die da nichtfeystes zcu sy kommen Ivnd

diegelebtsyIdenhafenzcuslahe ol. 127v}dassiesan teher gleiteIu ein bütteltuchIdarein bewintsyeIvndbeswersiesa e vonersteIvndda achbaß IlaßsieIigenvondemmorgenbißhinzcuabentIßosnytsiedünneIvndspißsie I besprenge sie mit salcz I vn 5 leg sie uf eynen hülczen rast I vnd laß sie wo! rösten I vnd wir ein wenig pfeffers daruffI vnd betreu sie mit buttern oder mit smalcz ob es eischelag sy vnd gib sie hin

[A26] Diz ist ein gßt fölle.66

Stoz ein gans an einen spiz vnd süt daz gekröse nim vier eyer gesoten herte. vnd

6′ After schalen the letters dt are deleted.
See also M22 Wie man mi/eh an dem spyße praten mag.
•• A er vnd the Ietter h is deleted.
See also M23 Wie man ain condiment macht über ain gans, and D248 Ein essen von einer gans.

67

nim dor eine brosmen schönes brotes vnd kämet dor vnd ein wenic pfeffers vnd sa ans vnd nim dri gesoten [fol. 1 5 9va] h nes Iebe Mals67 sammene mit ezzige vnd mit häner sode z mazzen sur vnd schele zwiboln vnd snide sie dünne vnd t sie denne in einen hafen t dar smaltz oder wazzer. vnd laz sie sieden daz sie weich werden. vnd nim denne sur epfele snit die kem her vz als die zwiboln gar sin gesoten wirf die epfele dar z daz ez weich belibe vnd t denne daz gemalne vnd die epfele vnd die zwiboln alle in ein phannen vnd als die gans gebraten ist so68 Iide sie lege sie in ein schon vaz vnd güz daz condimente dar vber vnd gib sie hin.

[B26j Eyn gutfülle I
Stoß69 ein gans an eynen sp Ivnd süt das ge roß I nym vir eyer gesoten herte I vnd nym darzcu ein brosen schönes brotes I vnd kümel darzcu vnd ein wenig pfe e r s v n d s af f r a n s l v n d n y m d g e s o t e n h u n e s I e b e s t oß z c u s a m m e n m i t e s s i g Ivnd mit hüner sode zcu massen sawer Ivndschele czwiboln vnd70 sn de sie dünne I v n d t h u s i e d e n n e I n e y n e n h afe n I v n d t h u d a r z c u s m a l c z o d e r w a s ß e r v n d l a ß s i e syden I das sie weich werden I vnd nym denn sw er71 öppfel snyt die kern heruß als die czwiboln gar sint gesoten71 wir die öppfel darzcu Idas es weich bleibe I vnd thu dann s obgeschriben gestossen mit den öppfeln I vnd czwiboln alles In ein pfanne lvnd als die ganß gebraten ist Szo zu Iiede sie lvnd leg sie In ein schonJas Ivndgeuß das Condiment darüber vndgibs hin

[A27] Ein g t getrahte.73
Nim gebratene byem vnd ro sur epfele vnd nim vnder wahsen eisch gesoten vnd nim pfeffer vnd saffran daz stoz sammene vnd mache ez weich. mit roen eyem. so mache ein blat von eyem vnd teile daz lle dar vf die materien daz glich werde. so wint daz blat sammene vnd machez naz von eyer teyge vnd legez in siedenz smaltz vnd backez harte So stecke do durch einen spiz vnd legez z>l dem vi re vnd beslahez eins mit eyem vnd eins mit smaltze mit zwein swammen also lange [fol. 1 59vb] biz daz ez singe vnd rot werde vnd gibz hin.
[B2 7j Eyn gute getrahte I
Nym gebraten biren I vnd rohe senver öppfel I vnd nym vnterwachsen fleisch

gesotenIvndnympfe ervnds a ndasstoßzcusamenIvndmachesweichmit roen eye n Szo mache ein plat von eye I vnd zcut l diefulle daru I das glich werde ISzo wynt das blat zcu sammene vnd mach es naß von eyer teyge I vnd leg esInsydenessmalczIvndbackeshartSzosteckdodurcheynensp ol. 128r}

After Mals the Ietter e is deleted.
“ A er so the Ietter I is deleted.
.. The word has an omate initial.
A er vnd the words mach swe are deleted.
“ The word s er is inserted in the right margin.
“ The letters so inserted superscript in geten.
“ See also M24 Wie gepachens an aim spis magpratn, and D27 Ein emder sin von praten.

68

vndIegeszcudemfewerIvndbeslahes einsmiteye Ivndeynsmitsmalcza o lange biß das es singe vnd rot werde I vnd gibs hin

[A27a] Ein g t f lle.74

Nim lampriden vnd snit sie an sehs stucke mitteist stUcke daz mache minner danne die andem stUcke. besprenge ez mit saltze vnd legez vf einen hultzinen rost brat sie gar. nim daz mittelste stucke. als ez gar si gerost stoz ez in eime morser. vnd tft dar z� eine swartzen rinden brotes die weiche in ezzige vnd tt dar � gestozzen galgan vnd pfeffer vnd ingeber vnd kümel vnd musehat bl men vnd negelin wilt duz aber lange behalden so mach ez scharpf mit ezzige vnd ein wenic honiges vnd sudez vnd legez kalt dor in. noch dirre wise maht du machen. gebratene nönaugen oder waz du wilt.

[B28f Eyn gutfülle I
Nym lampreden I vnd snyt sy an sechs stück I das mittel stücke I mache mynner dann die ande stück I bespreng sie mit salcze I vnd leg sie uffeynen hüczen rast I brat sie gar nym das mitteist stücke Ißo es gar ist gebraten I stoß es In eynem mörser I vnd thu darzcu ein swarcze rinden brotes die weich In essig I vnd thu darzcu gestossen galgan pfe er vnd Ingwer kümel I vnd musehat blumen vnd negel/ein I wiltu es aber lang behalten Ißo machs scharff mit essige vnd thu ein wenig honigs darvnter vnd süde es vnd leg die tampreden kalt darein Nach dir wise magstu machen gebraten newen awgen I oder was du wilt

[A28) Wilt du machen ein spise von hö nern.75

Diz heizzent königes h nre Nim junge gebratene hünre hau die an kleine mursel. nim frische eyer vnd z� slahe die menge dar gestozzen ingeber. vnd ein wenic enys g z daz in einen vesten morser der heiz si mit dem selben crute daz tll du � den eyem da mit bewirf die hunre. vnd t die hönre in den mörser vnd t dar � saffran vnd saltz z mazzen. und t sie z� dem vi r76 [fol. l 60ra] vnd Jazze sie backen glich heiz mit ein wenic smaltzes gib sie gantz hin daz heizzent ktfniges h6nre.

{B29j Eyn sp ß von lungen77 hünern

D h ssen nigs hünerNlmIungegebratenne hüner hawe die an kleyne stücke I nym frisch eyer vnd zcu slahe die I vnd thu darunter gestossen Ingewer vnd ein wenig Enyß wo/ gemenigt I geuß das In nen schönen mörser der h ß sy I vnd bestreich da mit die gebraten huner I vnd thu sie in den morser I vnd thu auch darzcusa a nIvndsalczzcumassenIvndthudenmörserwiderzcudemfewer

“ The words von hUnern extend into the right margin. See also M25 Wie man lampreden macht, andD203 Vondemlampprete.
“ S e e a l s o M 2 6 Vo n g e b r a t e n e n h ü n e , w i e m a n d i e p e c h t i n d e m m ö r s e r , a n d D 1 7 5 E i n a n d e r e s von hun.

“ The words dem viur extend into the right margin. 77 A vertical red line runs through the capital l.

69

Ivndlaßsiebac ngleichh miteynwenigsmalczsIvndgibsieganczhindas h ssen königs hünre

[A29] Wilt du machen ein gdt lebern.78

Nim ein rindes Iebe die niht steineht si vnd snit si an fünf st cke vnd lege sie vf einen rost vnd brat sie also sie sich hat gesubert so wasche sie in warmen wazzer oder in sode also veizt sude daz vnd laz sie braten gar vnd nim sie denne abe vnd laz sie kaiden vnd besnit si schone vnd nim denne ein halb stucke vnd stozz ez in eynem mörser vnd stoz dar ein rioden geröstes brotes t pfeffer dar vnd ingeber daz ez scharpfwerde vnd nim ein wenic anis vnd mal daz mit ezzige vnd mit honicsau e vnd erwelle ez biz ez dicke werde vnd laz ez kalt bliben vnd lege dor in der lebe als vil du wilt vnd z� der hochzit gibz vor hirz Iebe vnd des wilden swines Iebe mache auch also.

1[ Vnd nach dirre manunge erdenke auch ander spise.

{B30J Ein gut Iebe I
Nym ein rindes Iebe die nicht st necht sy Ivndsn t die anfün stück I vnd leg sie u eynen rost vnd brat sie I vnd als sie sich gesaW ert hat Ißo wasch sie In nemwarmenwasserodersodelvndlegsiewideruffdenrost ol. 128v]vndlaß sie gar braten I vnd nym sie denne her abe I vnd laß sie lt werden I vnd besnyt sieschöneIvndnymdenneinha/pstückIvndstoßesIneynemmörsermiteyner n d e n g e r ö s t e s b r o t e s I t h u p f e f ef r d a r z c u v n d l n g e b e r I d a s e s s c h a r f f w e r d e I v n d nym ein wenig en s vnd male das mit essig vnd mit honigsam I vnd erwel/e es b es dicke werde I vnd laß es lt bleiben I vnd leg darein die Iebe als vif du wilt I vnd zcu der hochzciit gibsfür hirsß Iebe / vnd des wildes swines Iebe mach auch also II vnd nach dirr meynung erdencke auch andere spise

[A30] Ein g t spise.79

Nim hfmre die brat niht vollen gar ent Iide sie� morsein vnd laz sie sieden nur in smaltze vnd wazzers vnd nim eine rioden brotes vnd ingeber vnd ein wenic pfeffers vnd anis daz mal mit ezzige. vnd [fol. 160rb] mit dem selben s6dichin vnd nim vier gebraten koten vnd daz condiment t 80 zt den hfmren laz ez wo! da mit sieden daz ez werde eben dicke hastu niht kuten so nim gebraten bieren vnd mach ez da mite vnd gibz hin vnd ver saltz ez niht.

{B3Jj. Eyngutspise

N i m h u n r e d i e b r a t n i c h t fa l l e n g a r I e n t l i e d e s i e z c u s t ü c k e n l v n d l a ß s i e s y d e n I n s m a l c z v n d w a s s e r I v n d n y m e i n r i n d e n b r o t e s v n d I n g e b e r I v n d e i n w e n i g p f e f ef r s I vnd en s das male mit essige vnd mit demselbigen sodichin I vnd nym vir

See also M27 Wie man ain Ieber in machen so/, and 0206 Von rindes Ieber.
S e e a l s o M 2 8 W i e m a n g e b r a t e n e h ü n n e r i n d e n p f e f ef r m a c h e t , a n d 0 1 8 2 E i n g ü t r i h t v o n hunern.
A er t the word dar is deleted.

70

gebraten küten I vnd das condiment thu zcu den hune laß es wol da mit sieden I das es werde eben dicke I hastu nicht küten Ißo nym gebraten biren I vnd mach esdamitIvndgibshinI

[A31] Ein spise von bonen.8 1

Sodegr nebonenbizdazsieweichwerdensonimdennesch6nbrotvndeinwenic pfeffers dristunt als vil kumels mit ezzige vnd mit biere mal daz z sammen vnd dar saffran vnd seige abe daz sode vnd guz dar vf daz gemalne vnd saltz ez z mazzen vnd laz ez er wallen in dem condiment vnd gibz hin.

[B32f Eyn spise von Bonen82

wde83 grüne bonen b das sie weich werden ISzo nym denn schön brot I vnd ein wenig pfe ers I dristund als vil kumels mit essige I vnd mit bire I male das zcu sammen vnd thu dar zcu sa an I vnd seige ab das sode I vnd geuß daru das gemacht I vnd salcz es zcu massen I vnd laß es erwallen in dem condiment I vnd gibs hin I

[A32) Ein geribt.84

Rib knobelauch mit saltze die haubt schele schone vnd menge sehs eyer dar z� on daz wisse vnd nim ezzig vnd ein wenic wazzers dar niht z sur vnd Ia daz erwallen daz ez dicke blibe da mit mac man machen gebratene hu nner morchen oder swemme oder waz du wilt.

{B33J Ein condiment von knoblauch I
Reyb knob/auch mit sa/cz I die haubt schele schön I vnd menge sechs eyer dar zcu I on das wisse I vnd nym essig vnd nym eyn wenig wassers darzcu I vnd machs nichtzcusawerIvndlaßdaserwa/lenIdasesdickbleibeIdamit ol. 129r}mag man auch machen gebraten hüner I morchen I oder swammen oder was du wi/t

[A32a] Wilt du machen einen agraz.85

Nim wintr bele. vnd stoz sur ephele. diz td z sammene. menge ez mit wine. vnd dr ckez vz. Dise salse ist gdt z scheffinen braten. vnd z h nren. vnd z vischen. vnd heizet agraz.
[B34f Agrest I

Nlm wintrübelIvndstoßsaweröppfe/Id thuzcusammenImengeesmitwinI vnd drücke es uß I diße sals ist gut zcu sche n braten vnd zcu hünern I vnd zcu

schen

“ The words von bonen extend into the right margin. See also M29 Wie man ain kondiment machet über pon, and 0106 Von grunpon.
“ A vertica1 red line runs through capital B.
“ The word Sewde has an o ate initial.

“ The word geriht extends into the right margin. See also M30 Wie man sallsen macht über hünner, mauroch vnd swamen, and 0 1 8 3 Ein condiment zu geprotenen hunern.
“ See also M32 Wie man guote seindre salsen macht, and 0262 Ain agres.

71

[A33] Aber ein condiment.86

Nimaschtauchvndscheinribin.[fol. 160va]mitsaltzemenginmitwineedermit ezzige vnd dröckez vz dise salse ist g t � rinderinen braten.
[B35j Aber ein condiment I
Nim aschfauch vnd sehe/in vnd reyb In mit salcze vnd menge In mit win oder mit essig I vnd druckes vß I dise salbe{sic!} ist gut zcu rinderm braten

(A34] Ein salse.87

Nim sure winbervnd t dar � salbey vnd zwei knobelauches haubt vnd spec vnd stoz daz z� sammene dr ckez vz vnd gibz r eine g ten salse.
[B36j Ein sa/se
Nim sawer winber vnd thu darzcu salbeyIvndczwey knoblauchs haubtIvndspeck I v n d s t oß d a s z c u s a m m e n d r u c k e e s uß I v n d g i b s fu r e i n g u t e s a l s e

[A35] Ein agraz.88

Nimholtzepfelevndpeterlinvndbezzinvndstozdazz� sammenevnddr ckezvz daz die petersilie ein wenic z var daz heizzet auch agraz.89
[B37j Ein Agra�0
Nlm holcz öppfel vnd perterlin[!} I vnd bezzin I vnd stoß das zcu sammen I vnd druck es uß I das es grün var werde das h st auch agram

[A36] Ein geriht von eime hechde.91

Nim einen frischen hechede vnd 16se abe die hut als gantz vnd su de in gar vnd löse vz die grete nim krut vnd stozdaz mit dem vische. t dar z� ro eyer vnd saffran vnd lle die hut des hechdes vnd röste in ein wenic vnd gibin hin.
[B38j Von eynem hechte

Nlm eynenfrischen hechte I vnd Iöß abe die hawt I als gancz I vnd sewde In gar I vnd Iöße uß die gret Ivnd nym krut vnd stoß das mit dem vische Ivnd thu dar zcu92 rowe eyer vnd sa ran I vndfulle die hute des hechtes vnd röst In eyn wenig I vnd gib In hin

[A37) Ein geriht von vrischen elen.93

Nim frische ele z ch in abe die hut vnd snit abe daz haubt laz sie gar sieden vnd

See also M33 Ain giite sal/se anderer weise von aslauch, and 0263 Aber ein condimem. n in “ See also M34 Ain sal/sen von sauren weinperen, and 0264 Aber ein salsen.
“ See also M35 Ain sallsen von holtzäppfelen.
“ The 1 in agratz is deleted.

A vertical red line runs through the capital A .
•• See also M36 Wie man den hecht magfollen, and 031 Aber von einem gefulten hecht.
A er zcu the word roee is deleted.
“ See also M3 1 Wie man ain gefiilten aoln so/ machen, and 0227 Ain richt von einemfrischen allen.

72

tß her vz die grete stoz krut eyer vnd schöne brot vnd mit dem ale hacke salbey. dar z� lle die hut vnd brat in vnd wüge daz haubt dem ale cleide in mit einen d nnem teige vnd ein blat von eyem vnd machin druf. rö stin vnd gib in hin. [ß39j Von Elen91gefül/et

Nimfrische ele züch In ab die hute vnd snid ab das heubt laß sie gar syden vnd thu h e r uß 9 5 d i e g r e t e I s t o ß e y e r k r a ü t v n d s c h ö n b r o t I v n d m i t d e m a l e I h a c s a l b e y darzcuIfüllediehutvndbratIn!vndfügedas ol. 129v}haubtzcudemaleI cleideInmiteynemdünnen96 teygeIvndeinblatvoneye IvndröstInwo/vnd gibInhinI

[A38) Ein geriht von eime stoc vische.97

[fol. 1 60vb] Nim einen stoc visch der niht dürre si vnd tu im die hut abe weich in98 in kaidem wazzere ein naht drucke in in ezzig daz er gantz blibe bin[!] in langes vnd z schinen dar vber vnd lege in vf einen hultzinen rost mache in warm vnd besprenge in mit99 butem mache einen teyc von mele vnd von eyem dar1 z1 tß gestozzen pfeffer vnd sa vnd saltz z1 mazzen als der visch gar heiz si. so slahe den teyc dor vfmit eime swanke riche vaste viur dor vnder vnd laz in werden rot so tß daz e du in abe nemest betraufe in mit butem vaste vnd gib in hin.

[ß40j Von Stoc schen101 I
Nim eynen stoc isch der nicht dürr s I vnd thu Im die haüt abe I weich In In kaidem wasser ein nacht Idrücke In In essig das er gancz blibe I bindIn die Ienge u. zcwen schynen IvndlegIn u.ffeynen hulczin rostImach In warm Ivnd betrewff Inmitbutte ImacheeynenteyckvonmelevndvoneyernIdarzcuthugestossen pfe. f f e r I v n d s a a n I v n d s a l c z z c u m a s s e n I a l s d e r s c h g a r h e y ß s y ß o s l a h e d e n teygk daru mit eynem swanc I richefastfewer darunter I vnd laß In werden rot IeeduInvondemfewernymestIbetrau I nmitbutte fasteIvndgibInhin

[A39) Ein g t le.102

Nim mandelkem mache in schöne in siedem wazzer vnd wirf sie in kalt wazzer löse die garsten vz vnd stoz die besten in einem mö rser alse sie veiste beginnen so sprenge dor vf ein kalt wazzer vnd stoz sie vaste vnd menge sie mit kaidem wazzere eben dicke vnd rink sie durch ein schön tßch vnd t die kafen wider in den mörser stoz sie vnd rinc sie vz schutez allez in ein phannen vnd halt sie v ber daz

.. A vertical red Iine runs through the capital E.
„‚ The word is illegible, uß is a conjecture. AftereynemthewordJungenisdeleted,andreplacedwithsuperscript dünnen.
“ See also A20, 820, M 1 8 Wie man stoc lsch magpraten, and 023 Von sto h visch. “ The word in extends into the le margin of column b, and may have been added later. A er mit the word saltze is deleted.
1 A er dar the word se is deleted.
101 A vertical red line runs through the capital S.
102 See also M37 Wie man ein s von mandelmilch mag machen.

73

r vnd t dar zv ein eyer schaln vol wines vnd n rez woI vnz daz ez gesiede nim ein schon b telt ch vnd lege ez vf [fol. 1 6 1 ra] reine stro vnd gu z dar vf die milich biz daz sie wol vber sige swaz denne vfdem t che belibe do von mache einen kese wilt du butem dor vz machen so laz ein wenic saffrans do mit erwallen vnd gibz hin als bute oder kese.

{B41) Einfü e

Nlm mandel mach In schön In sidem wasser I vnd wirffsie In lt wasser I l die garsten uß I vnd stoß die besten In eyne mörser I als sie veist be nnen zcu werden Ißo sprenge daru ein kalt wasser I vnd stoß diefaste I vnd menge sie mit katdemwasserebendickeIvndringsiedurcheinschöntuchIvndthudiehü/sen wider In den mörser I stoß sie mer lvnd ringe sie gancz uß l vnd die mi/eh schüt In ein pfann vnd halt sie vber das fewer I vnd thu darzcu ein eyer schalen vol nes vnd rüres wo/ I vncz das es geside I nym ein schön büttefluch I vnd /egs uff reinstroIvndgußdaru diemi/ehIb dassiewo!vbersigeIwasdenn u dem tuch blibe I da von mache einen kese1 3 I wiltu buttern dar uß machen Ißo laß ein wenigsaffransdomiterwa/lenIvndgibshinIalsbutte oderkeseI

[A40] Ein g t trahte. 104

Nim h nre magen vnd Iebe snit abe daz herte daz g te snit d nne machez gar in smaltze ze slahe eyer vnd t dar z� pfefer vnd kömel saltz � mazzen mache ein pfannen heiz vnd veitz als man ein küchin wölle105 bachen wirf dor in eyer vnd Iebe r re daz � sammene daz ez blibe weich so nim abe die pfannen machin schöne mit einer schinen haldez wider vber daz fi r vnd machez veist vnd daz mus gantz in die pfannen drücke ez wol daz ez gantz blibe an eime stücke vnd Jaz ez backen als ez gar si gebacken so gibz hin vnd daz heizzet laxis.

� Also maht du machen iunge h nre von lamp eische so manz klein snit. [fol. l30r]

{B42) Ein getrachte heyst I is

Nlm hüner Iebern I vnd magen I snyt abe das herte I das gute snyt dünne I mache esgarInsmalczIzcuslahe erIvndthuda cupfefefrIvndkümelIsalczzcu massen mach eynne pfann h ß I vnd veits als man eynen kuchen wölle bac n I vndschüt die eyer darein I vnd rür das alles zcu sammen Idas es alles bleibe weich Ißo nym abe11 die pfann I mach In schön mit ner schynen I haides wider über dasfewer vnd maches veist I vnd thu das muß gancz In diepfann drücke wo/ I esgancz bleibean nem stückeIvndlaßes bac nIvndwennesgarsygebacken Ißo gibs hin das heist l is A/ßo machstu auch machen Iunge hünre lamp eisch

‚0‘ The words are illegible, einen kese is a conjecture.
,..SeealsoM133 VonhünerIebernundmögenLaruszemachen,andD134 VonhunerIebervnd magn.
‚0‘ After wb e the word machen is deleted.
‚ The word abe is inserted superscript.

74

ßo mans c/ein sneyt

[A41] Ein condimentelin.107

Nim rintfleisch als ez erst zf kumt sudez mot saltzez wol nim aschlauch vnd minzen dar z� des krutes nim gen c laz ez wo! sieden in eime veizsten1 08 sode vnd reiz [fol. 1 6 l rb] swie du wilt vnd gibz hin.

[A42] Ein geriht von einer gense.109
Nim ein gans die niht alt si nim vz daz gekr6 se snit abe die ügele vnd die diech stecke sie in einen irdinen hafen der enge si guz daz wazzer vfdaz sie betöche setze sie vf einen drif z der vnden offen1 10 si bedecke den hafen daz der bradem iht vz ge. s t daz gekröse sunder vnd saltz die gans. vnd süde die gans in dem sode biz sie viinach trucken si vnd gar si gesoten vnd nim denne süzze milich vnd sehs totem. vnd zwei haupt knobelauches die groz sint vnd schele die schone vnd stoz sie mit ein wenic saltzes vnd menge daz mit der milich vnd mit den totem vnd sa an t dar z�. vnd g z daz condiment vfdie gans. laz sie erwallen vnd gibe sie hin.

{843} Von einerlungen111genseI+
Nlm ein Junge ganß die nicht alt sy I nym uß das kröß I snyt abe die ügele I vnd die diech Isteck sie in eynen Irdenen hafen der enge s gewß wasser daru I das s i e b e t u c h t e I s e c z s i e u f f e y n e n d r e f u ß I d e r v n d e n o f ef n s y I b e d e c d e n h a f e n I das der bradem icht uß gee I sewde das kröß sunder I vnd salcz die ganß I vnd sewde die ganß In dem sode I b sie viinach trucken sy I vnd gar s gesoten Ißo nym denn süße milch I vnd sechs lotte I vnd tzwe haubt knoblauchs I die groß sint I vnd sche/e die schöne I vnd stoß die mit ein wenig salczes I vnd menge das mit der milch I vnd mit den totfe I vnd thu auch sa an darzcu I vnd geuß das condiment u die ganß las sie erwallen vnd gib sie hin

[A43) Ein cldgespise.112
Wilt du ein klage spise machen Slahe einnen dünnen teic von eyem vnd von schönem melwe mache daz dicke mit schönem brote vnd ribe daz schele sur epfele scharbe sie gröber denne spec vfhUnre die menge dar z nim einen leufel vnd lle den teyc vnd teilez vnd brat den i n smaltze eder i n butem a b e z niht eisch tac ist vndgibzhin. [fol. 161va]
[844} Eyn uge spise I

107 Se also M38 Wie man rin laisch mag sieden mit aslauch, and 0244 Von rintvleisch.
1 Superscript z is inserted in vesi ten.
„‚ See also M39 Wie man ain gans so/ machen in einem hafen vndain guot condiment dar über, d 0241 Von einer gepratenen gans in einem hafen.
110 Superscriptfis inserted in ofen.
111 A ve ical red line runs through the capital /.
112 See also M40 Wie man guot kraphen mag machen.

75

Wiltu ein c/uge spise machen I Slahe eynen dünnen teygk von eyern I vnd von schönem melbe I mach das ol. 130v} dic I nym schön brat ryb das I schele sawer öppfel / scharb sie gröber denn speck u hünre I die menge darzcu I nym nenIö el/vndfülledenteyckIvndteylesgleichIvndbratden Insmalczoder In butte ab es nicht jleisch tag ist I vnd gibs hin I

[A44] Ein g t gebackenz.113

Rib kese menge den mit eye vnd scharbe gesoten spec dar mache ein schönen derben teyc vnd lle den kese vnd die eyer dor in vnd mache114 krepfelin vnd backe sie in bute oder in smaltze noch der zit vnd gib sie warm hin.
[B45j Ein gut gebackens krepjlin I

Ryb keß menge den mit eye Ivnd115 scharbe gesoten speck darzcu Imach eynen schönen derben teygk I vndfülle I denn keß vnd eyer darin I vnd mache kreppjlin vnd backe sie in butte n oder In smalcz Ivndgib sie warm hin

(A45) Ein g t gerihtlin.116

Nim gesoten erbeiz vnd slahe die durch ein sip slahe als vil eyer dor z als der erweiz si vnd s dez in butem niht alz feist laz sie kuln snit sie an mursal vnd stecke sie an einen spiz brat sie wo! vnd beslahe sie mit eye vnd mit krute gib sie hin.

[B46jAber ein gutgerichtI

Nim gesoten Erbe I vnd slahe sie durch ein s I slahe als vil eyer darzcu als der erbeys sy I vnd sudes In butte nicht allzcufeist / laß sie külen I sneyd sie an mürsellvndstecksieaneynensp bratsiewol/vndbeslahesiemiteye 117vnd mit krawte I vnd gib sie hin

[A46]Ein geriht von vischen.1 18

Nim einen frischen hechde löse im abe die hut von dem hechde säde in gar schone vnd lise vz die grete vnd nim krut vnd stoz ez mit dem vische t dar z� ro eyer vnd saffran vnd lle die hut des hechdes wider vnd daz haubt daz r6st ein wenic vnd gibz hin.

[B4 7] Ein gericht von eynem hechte

NlmeinenfrischenhechteIvndloßImabe die119huteIvndswdeIngarschönI vnd ließ uß die grete vnd nym die krawt vnd stoß das mit dem sche thu darzcu

„‚ See also M41 Wie man krapfen machet mit kes und mit speck.
‚ “ A er mache the letters i are deleted.
„‚ A er vnd the word schabe is deleted.
1 1 6 S e e a l s o M 4 2 W i e m a n a r b e i s m a g p r a t e n a n d e m s p i sß e , a n d D J O W i e m a n a r b a i s p r e t . „‚ After eye superscript vnd is inserted.

‚“ See also A36, 838, M36 Wie man den hecht mag llen, and 031 Aber von einem gejulten hecht.
‚ “ A er die the word abe is deleted.

76

rohe eyer I vnd sa an I vndfülle die hute des hechtes wider vnd das hawpt das röst ein wenig vnd gibs hin

[A47) Ein geriht.120

Nim frische mandelkem vnd weiche die vnd hirse grutzze vnd gesotene eyer vnd ein wenig schönes brotes vnd k.rut diz mal z� sammene so du dickes mögest, vnd göz ez in ein pfannen vnd laz ez sieden untzdaz ez dicke werde vnd mach ez [fol. 1 6 1 vb] gel mit sa ran vnd feizt mit butem vnd laz ez denne kü in vnd snide ez mursein vnd stec ez an einen spiz vnd laz ez braten vnd beslahe ez denne mit eyem vnd mit gßtem k.rute vnd gibs hin r gebratene milich.

[A48) Ein condimentlin.121

Malkö e!vndenismitpfeffervndmitezzigevndmithonigevndmachezgelmit saffran vnd tß dar z� senfin disem condimente mahtu sülze petersielien bem. vnd clein cumpost oder r ben waz du wilt.
{B48j Ein condimente I

Mal kümel I vnd enys mit pfeffer I vnd mit essige vnd mit honige I vnd machs gel mit sa an I vnd thu da cu sen In disem condimente machtu sulcze petersilien Piren vnd clein kumpost oder ruben was du wilt

[A49) Ein gdt salse.122

Nim win vnd honigsaum setzze daz vf daz ur vnd laß ez sieden. vnd td dar gestozzen ingeber me denne pfeffers. stoz knobelauch doch niht alz vil vnd mach es starck vnd r rez mit eyner schinen laz ez sieden biz daz ez brinnen123 beginne. diz sal man ezzen in kaidem wetere vnd heizzet swallenberges salse.

[B49j Ein gut salse I
N/mwinvndhonigsamIseczedasu dasfewerIvnd ol. 131rJlaßessidenIvnd thu darzcu gestossen Ingeber I mer denn pfefef rs I stoß knoblauch doch nicht allzcuuilIvndmachsstarckIvndrüresmiteynerschinenlaßessidenb dases brinnen be nne I d sal man essen in idem wether Ivndh st Swalbenberges salsen

(ASO] Von gebratem.’24
Man so! ein h n braten vnd röste ein vmme sniten von semein vnd backe diz rot in smaltze vnd snit bizzen. als einem brot125 mßse z� Iide daz hßn clein vnd brat

„“ See also M43 Wie man mi/ich magpraten an dem spyße.
„‚ The word condimentlin extends into the right margin. See also M44 Ain condiment überpyren compos eter
„‚ See also M45 Wie man Snalenberger sültz machet.
„‚ The second i is deleted om brinnien.
‚“ See also M46 Wie man über ain huon geröstprat machen mag.
„‚ The Ietter u is deleted in brut and replaced with superscript o.

77

sehs bim mache ein condim6nte von wine vnd von honige do rip denne rtze in pfe er vnd anis vnd mache ein blat von inf eyem stach sie in die pfannen vnd lege denne ienz dor in sünderliehen vnd lege denne daz blat [fol. 162ra] � sammene vnd decke ein schüzzeln dor vfvnd kere denne die pfannen vmme snit oben durch daz blat vnd güz daz condiment dor in vnd begüz daz blat niht. diz heizzerrt hnnre von rinkauwe vnd gibz hin.

{B50j Von gebraten I

Mansa/ein hun bratenIvndrösteeinvmsnytenvoneynersemelenIvndbacked rotInsmalczeIvnds tpissenIalszcu nembrotemüßIzcuIiededashunclein I vnd brat sechs piren mach ein condiment von win I vnd von honige I do t dein würcze ein pfefef r I vnd an s vnd mach ein plat vonfün eye n I slach sie In die pfannenIvndlegdenn iens darInsünderliehenIvndlegdennedas blatzcusamne I v n d d e c k e i n s c h ü s s e l d a r uf f I v n d e r e d e n n d i e pfa n n e n v m I s n y t o b e n d u r c h d a s blat I vnd geuß das condiment darein I vnd begeuß das blat nicht I D h ssen hünre von ruc we vnd gibs hin I

[ASt] Ein g t spise. 126
Man so! ein h n braten mit spec gewölt vnd snit denne aht snitten armerittere vnd backe die in smaltze niht z tröge vnd schele sur epfele snit die breit in schiben daz die kem vz vallen backe sie ein wenig in smaltze So mache ein groz blat von eie daz die pfannen alle begrife vnd t dar � wörtze so lege die ersten schiht von epfeln dor nach die armen ritter dor noch daz h n das sol cleine gelidet sin t vf ieglich schiht ein wenig würtze vnd mache ein condiment von wine vnd von

honige vnd wörtze niht al� heiz so lege daz blat sammene vnd st rtze ein schuzzelndorvfvndkerediepfannenvmmesnitobeneeinvensterdarinvndguz daz condiment dar in vnd gibz hin diz heizzent hünre von kriechen.
{B5lj Des seihen

Man s a l e i n h u n b r a t e n m i t sp e c k gefü l l e t I v n d s n t d e n n a c h t s n y t e n a r m r i t t e r I vnd back die In smalcz nicht zcu trüge I vnd schele117 sawer öppfel I vnd snyt die br t an schyeben das die ke ußfallen I back sie ein wenig In smalcz Szo mach eingroßblatvon e Idasdiepfanneallebegre e IvndthudarzcuwürczeIßo l e g d i e e r s t e n g e s c h i e h t v o n ö p pfe l n I d a r n a c h d i e a r m r i t t e r I d a c h d a s h ü n d a s so/ clein gelidet sein I thu glich geschieht ein wenig würcze I vnd mach ein condiment von win vnd von honige I vnd wurczes nicht alzcu h ß Szo lege das blat z c u s a m n e l v n d s t ü r c z e e i n s c h ü s s e / d a r u l v n d k e r e d i e pfa n n v m I s n y t o b e n e i n

JensterdareinIvnd ol. 13Jv)geußdascondimentdareinIvndgibshinIdas h ssen hünre von krichen

„‚ See also M47 Wie man über hünner, arm ritter und geräst oppfe/ ain condiment machet, gepachen in ainerpfannen.
„‚ A er sche/e the word swer is deleted.

78

[A52] Ein g t fölle.128

Der ein g te köcherye machen wil der hacke petersylien vnd salbey glich vil vnd brate sie in butem vnd tü ele eyer weich vnd menge daz z sammene vnd ribe kese vndbrotdorin[fol. 162rb]vndmacheeinblatvoneyemvndgüzbutemdorvnder vnd schöte diz dar vfgib im ör oben vfvnd laz backen diz sint129 ruzzige küchin. {B52j {No titlej

Der ein gut köcherey machen wil I der hack petersilien vnd salbey gleich vif I vnd brate sy In buttern I vnd tu ele eyer weich I vnd menge das zcu sammen I vnd ryb kes vnd brot dar In I vnd mach ein blat von eye I vndgeuß butte dar vnter vnd schüfe d da f gib Imfewer I vnd Jaß es backen I d sint russige kuchen

(A53] Ein g t lecker k6stelin.

So mache �m iöngesten ein klein. lecker k6stelin. von stichelinges magin vnd mucken zze vnd lovinken zvngen meysen beyn vnd fr6 sehe an der kein. so mahtu lange on sorgen leben.

[A54) Ein g t gerihte. der ez gern izzet.

Wilt du machen ein g t bigeriht. so nim sydeln sweyz.
daz macht den magen gar heiz. vnd. nim kiselinges smaltz.

daz ist den meiden gth die do sin h e haltz: vnd nim bromber vnd bresteling.
daz ist daz aller beste ding.
bist du niht an sinnen taup.

so nim grön wingart Iaup.

du solt nemen binzen.

Iöbstikel vnd minzzen.

daz sint g te w rtze.

r die grozzen furtze.

nim stigelitzes versen.

vnd mucken zze.130

daz macht das k6stlin allez sözze. daz ist g t vnd mag wo! sin.
ein g t lecker spigerihtelin.
Ach, vnd versaltz nör niht.

wanne ez ist ein g t geriht.

„‚ See also M48 Wie man ain Reußkuochen macht. „‚ After sint the Ietter z is deleted.
„‚ The ending n is deleted from the word ze.

79

Diz ist ein g t lere von g ter spise.

[fol. 162va]

[ASS] Wilt du machen ein g t m s.131
Ein gebacken m s von vischen dar132 z sott du nemen einen hersich gebeizt in ezzig. vnd wirfin denne in milich die do si von mandel gemachet. mit ris mele wo! gemenget. vnd ein wenic smaltzes dor in geton. vnd mit erwellet daz ist gar g t, vnd versaltz niht.
{B53f Ein muß vonfischen I
Eyn gebac n muß von schen I darzcu sa/tu nemen eynen Persich geb sset In e s s i g I v n d w i r d e n I n m i / e h I d i e d o s y g e m a c h e t v o n m a n d e i n I v n d m i t ß m e l I wo/ gemenget I vnd ein wenig smalczes oder butte daran gethan I vnd da mit erwelletdas istgargutIvndversalczes nicht

[AS6] Ein fladen.133
Einen fladen von fischen gemachet wisze [!] welherleie sie sint. hechede oder bersige geworfen in eine dicken mandelmilch woI gemenget mit rys mele. vnd ein apfeldorinwörfelehtgesniten.vndeinwenicsmaltzesdoringet6n.vndeinwenig gewurtz gebreit vf ein blat von teyge ge aht vnd schü zzez in einen ofen vnd laz in backen.

{B54f Fladen I

Ey n e n j l a d e n g e m a c h t v o n s c h e n w e y ß e w e / h e r l e y s i e s i n t I h e c h t o d e r p e r s c h i e h e g e w o r f ef n n I n e i n d i c k m a n d e l m i / e h w o / g e m e n g e t m i t ß m e l e I v n d e y n e n a p p f e l darein würfellecht gesnyten I vnd ein wenig smalczes darein gethan I vnd ein wenig würcz gebreytet uffein blat von t ge gemacht lvnd schuß das In eynen ofen I vnd laß In backen

[AS7] Einen fladen.134
Wilt du machen einen aden von vasten gerete. so nim vische vnd backes in smaltze vnd göz dor vber ein dicke mandelmilch wol gemenget mit ris mele. vnd tß eyn wenig smaltzes dran. vnd mengez wol mit würtzen. vnd lege daz vfein blat von teyge vnd laz ez backen. vnd versaltz niht.
{B55f Fladen I
Wiltu machen eynen jladen vonfasten gerete Szo nym vische I vnd back sie In smalczIvndgeuß135 darübereindickmandelmilchwo/gemengetmitryßmele

lvnd thu ein wenig smalczs daran I vnd menges wo! mit würtzen I vnd lege das uff

„‚ See also M49 Wie man ain muos von gebratenen vischen macht.
„‚ Superscript r is added to da.
m See also MSO Wie man ain aden macht von vischen.
„‚ See also MSI Ain aden von vischengepachen, and 0231 Ain vasten aden. ‚“ A er geuß the letters dad deleted.

80

ein blat von teyge I vnd laß bac n Inn eynem ofen I vnd versalczs nicht

[A58) Einen krapfen..36
Wilt du einen vasten krapfen machen von hechde darmen. nim eine g Yte mandelmilich. vnd t also vil epfele als der vische ist. [fol. 1 62vb] vnd snide sie dor vnder. vnd mengez mit ein wenic ris meles. daz ist g!Yt ge lten krapfen. [fol. 132r]

{B56j Krappjen I
Wiltu machen einfasten krappfen I von hecht darinen Nym ein gute mandelmilch

I vnd thu als vif oppfel als der visch ist I vnd snyde die darunter I vnd menges mit ein wenig r mel das ist gut zcu gefolten krapfen I

(A59] Einen krapfen.137
So du wilt einen vasten krapfen machen. so nim nüzze. vnd stöz sie in einem mörser. vnd nim epfele als vil vnd snide sie drin würfeleht. vnd menge sie mit w rtzen welherley sie sin vnd lle daz in die krapfen. vnd lege sie in ein pfannen. vnd Ja sie backen.

[B57j Krappjen I
Wiltu aber einfast krappfen machen /ßo nym nüß l vnd stoß sie In eynen mörser

I vnd nym öppfele als vif I vnd sneid die darein wür lecht I vnd menge sie würczen welherley sie sind I vndfülle das In die krappfen I vnd leg sie In ein pfann I vnd laß sie backen mit buttern oder ole

[A60] Von krapfen.138
So du denne wilt einen vasten krapfen machen so nim welische winber. vnd nim als vil epfele dorunder. vnd stöz sie cleine. vnd wörtze dor vnd llez in die krapfen. vnd Jaz ez backen. daz ist aber ein t lle vnd versaltz niht.

(A61] Einen krapfen.139
So du aber wilt einen vasten krapfen machen von nu zzen mit ganzen ke .vnd nim als vil epfele dor under vnd snide sie wü rfeleht als der ke ist vnd r6st sie wo! mit ein wenig honiges. vnd mengez mit würtzen vnd t ez vf die bleter die do ge aht sin krapfen. vnd loz ez backen vnd versaltz niht.
{B58j Krappjen WiltuabereinenvastenkrappfenmachenvonnüssenmitganczenkernIvnd nym als vif oppfel darunter I vnd snyd die wür e llecht I als der ke ist I vnd roste sie

„‚ See also M52 Ain guoten aden oder krapfen von vischen mit mandelmilch, and 0232 Kraphem von hecht dar innen.
„‚ See also M53 Guot kraphen ze machen so man vastet, and 0233 Aber ein vastn aphen.
‚“ See also M55 Krapfen mit welhischen weinpern, and 0234 Aber ein kraphen.

„9 See also M54 Krapphen von nüssen, and 0235 Ain anderer vasten kraphen. 81

wo/miteinwenighonigsIvnd mengesmitwürczenIvndthuesuffdiebleterIdie do gemacht syn zcu krappfen I vnd laß sie bac n I vnd versalczs nicht I

[A62) Ein m s.140

So du wilt machen ein g t vasterun s so nim bersige vnd dicke mandelmilich drunder. vnd södez wo! in mandelmilich. vnd denne zvcker dor vfDaz m s so! heizzen von ierusalem. [fol. 163ra) vnd daz izzet man kalt. oder warm.
{B59J Ein gemüse I

Einfasten mußINym bersigeIvnddic mandel mi/eh darunterIvndsudes wo/ In der mandel mi/eh I vnd thu denn zucker daruffI das muß so/ he ssen von Iherusalem I vnd manysset es lt oder warm I

[A63) Heidenische erweiz.141

Wilt du machen bebe mische erweiz so nim mandelkem. vnd st6 z die gar cleine. vnd mengez mit dritteil als vil honiges. vnd mit g!Yten wörtzen142 wo! gemenget so erz143 allerbeste hat. die koste git man kalt. oder warm.
[B60JHeydenisch erbeyß

Nym mandel renIvndstoßdiegarcleinIvndmengesiemitdrittdIals vilhoniges I vnd thu darunter gute würczeßo man sie am besten hat I dise kost isset man lt oder warm

[A64) Ein mus mit lauche.144

Ein m s mit Jauche. nim wizzen Iauch vnd hacke in cleine. vnd mengez wo! mit g ter mandel milich. vnd mit rise mele. vnd wo! gesoten Aber ein vasten mds gemachet wo! m i t mandel milich. vnd wo! gemenget mit ris mele. vnd daz s ü de wo! vnd versaltz niht.

[B61] Ein müß von Iauehe i
Nym w ssen Iauch I vnd hack In klein I vnd menge In wo/ mit guter mandel mi/eh Ivndmitryßmele vndwol145gesotenIvndversalczsnichtI ol. 132vJAberein Fasten mußgemache!mitmandelmi/ehIvndwolgemengetmitmandelmi/ehIvnd wo/gemenget mit r ß me/1vnddas swde wo/ vndversalczs nicht

(A65) Ein col ris.146

Ein colris147 ris gebacken. vnd mache von eyem dunne bleter vnd snit die cleine.

,.. See also M56 Ain guot vasten muos ze machen, and 0141 Ain vasten müs. ‚“ See also M57 Haydenisch arbeis ze machen.
‚“ Superscript f is inserted in w rzen.
,., The s in ers is deleted and replaced with superscript z.

,.. See also M58 Ain muoß von wayssem Iauch, and 0 1 4 2 Ein anderes gmüs von Iauch. “‘ A er wo/ the word gesa/czen is deleted.
, See also M59 Ain muos von gepachen pi ze machen, and 0143 Aber ein kol reis. ,., A er colris the letters ge are deleted.

82

vnd wirfdie in ein suzze milich. vnd nim semel bröt. vnd snit daz w rfelcht dor in. vndemengezmiteyertotem.vndsudezwo!.vndt einsmaltzdorvfvndeversaltz niht.

[B62] Ein colrys I
Mache von eye dünne bleter I vnd sneyt die klein I vnd wir die In süsße milche I vnd nym semel brat I vnd snyt das wer elecht darein I vnd menge es mit eyer totfern vnd süde es wo! I vnd thu smalcz daru I vnd versalcz nicht

[A66] Ein col ris.148

Aber ein colris. nim eyger. vnd zeslahe die mit semel mele. vnd zeslahe daz. du nne k chen geworfen in ein milich. vnd wo! gerü biz ez gesiede. vnd mengez aber mit eyger totem. vnd t ein smaltz drin. vnd gibz hin.
[B63j Ein Colrysm

Aber ein Col s Nym eyer I vnd zcu slahe die mit semel mel vnd zcu slahe das I dunne kuchen gewor en In ein mi/eh vnd wo! gerürt I b es gesiede I vnd menge es aber mit eyer tatte I vnd thu ein smalcz dar In I vnd gibs hin

[A67] Aber ein col s.150
[fol. 1 63rb] Aber ein colris. nim dunne k chen gebacken von eyem. vnd snit die rfeleht. vnd snit als vil semelbr6tes dor � w rfeleht. vnd t ez in ein milich. vndnimeinenapfel.vndsnitdenwdrfelehtdrin.vndrurezwo!miteyertotem.vnd laz ez sieden wol vnd gibz hin.

[B64] Ein colrys I
Aber ein col s INym dünne kuchen gebac n von eye vndsnyt die wü e lecht I vndsnyt als vif semel brotes darzcu wür echt I vnd thu es In ein mi/eh I vnd nym eynen appfel I vnd snyt den wür echt dar In I vnd rür es wo! mit eyer tattern I vnd laß es siden wo! vnd gibs hin

[A68) Ein k e nmus.151

Wiltdu machen ein kute s. so nim koten wie vil du wiltvnd sude sie gar schön. vnd nim denne einen mörser. vnd stözze sie dor inne clein. vnd slahe sie durch ein t ch. vnd nim eyer totem dor z� vnd sodez do mit. vnd t ein zucker druf vnd versaltz niht.

[B65jEyn kütenmüßI
Wiltu machen ein küten muß Szo nym kütten wie vif du wilt I vnd süde die gar

s c h ö n e l v n d n y m d e n n e e y n e n m ö r s e r l v n d s t oß s i e d a r I n n e n c / e i n l v n d s l a h e s i e durch ein tuch I vnd nym eyer totter darzcu I vnd sw des do mit vnd thu zuc r

‚“ See also M60 Ain muos von aiern ze machen, and Dl44 Aber ein kol reis. „‚ A vertical red line runs through the capital C.
‚“‚ See also M61 Ain muoß von kuochen ze machen.
„‚ See also M63 Ain muos von küttm ze machen, d D l 4 5 Ain kutn mus.

83

dar Ivndversalczs nicht

[A69] Ein apfelm s.152
Wilt du machen ein apfelmßs. so nim schön epfele vnd schele die vnd snide sie in ein kalt wazzer. vnd sude sie in einem hafen. vnd menge sie mit wine. vnd mit smaltze. vnd zeslahe eyer mit wiz vnd mit al. vnd t dazdor z . vnd daz ist gar ein g t lle vnd versal niht.
{B66j Oppfelmuß I
schön öppfel I sche/e die I vnd snyd die In ein lt wasser I vnd süde sie In e y n e m h afe n I v n d m e n g e s i e m i t w i n I v n d m i t s m a l c z I v n d z c u s / a h e r o h e e y e r g a r wo/ vnd thu das darein I vnd versalcz nicht Iw

[A70] Ein mandelm s.154
So du wilt machen ein mandelmus. so nim mandelmilch vnd semelin br6t. vnd snide daz w rfeleht vnd t daz in die mandelmilch vnd erwelle daz. vnd nim einen apfel vnd snit den würfeleht. vnd röst den in eime smaltze. vnd daz vf daz mandelm s. vnd gibz hin. [fol. ! 63va]

[A71] Ein cygern von mandel.155
Wilt du machen ein cyger von mandeln. so nim mandelkem. vnd st6 z die in einem mörser. vnd die mandelmilich erwelle. vnd schute sie vf ein156 schön t ch. vnd einen schaub drunder. vnd laz in erkü in. vnd slahe in vfein schüzzeln. vnd stöz dor vf mandelkem. vnd strauw157 dor vf zucker. vnd gibz hin.

(A72] Einen kese von mandel.158
Wilt du machen aber einen kese von mandeln. so nim mandelkem vnd stöz die. vnd nim die milich vnd159 göz einer g ten milich dor z . vnd erwelle daz abe vnd schötez vfein t ch. laz in erkalden vnd lege in1 einen kese napfvnd mache in. vnd lege in denne vf ein teler bestrauwe in mit eime zuckere. daz heizzet ein

„‚ See also M62 Ain muoß von oppfeln ze machen.
„‚ At the bottom right of fol. 132v there is the gloss Ein mandelmuß. In A this is the title ofthe following recipe (recipe 70), which suggests that the scribe ofB may have had a more complete base text but ran out ofpaper, orthat the text he copied was a fragment which ended with the title of A70.
‚“ See also M64 Ain mandelmuos guot ze machen.
„‚ The title is written in the le margin. See also recipes M65 Ain ziger oder schollen von mandelmilch, and 034 Wildu machen ein mändel ziger.
„4 A er ein the Ietter 1 is deleted.
„‚ Superscript w is added to strau.
„‚ See M66 Ain kes von mandel.
,,. A er vnd the words slahe eyer dor in are deleted.
‚ A erinthewordvfisdeleted.

84

mandelkese.

[A73] Einen mandel wecke.161

So du denne wilt machen einen mandelwecke. so nim aber mandelkem gestö zzen einer milich. vnd sut die vnd sch t die vfein t ch. vnd laz ez erküln vnd mach in als ein buter wecke. vnd leg in vf ein schüzzeln vnd g z ein mandelmitich dr mme vnd strauwe ein zucker dor vfvnd gib in hin.

[A74] Ein k chen.162

So du wilt mandelk chin machen. so mache von mandelke e gtlte milch. vnd s t die vnd rore die abe mit eime zuckere [fol. l 63vb] vnd schüt das vf ein t ch. vnd ein schaub drunder. vnd mache ein teyc von semel163 melwe. vnd wille daz mit eyner wellen vnd leg des gesoten mandels dor vf vnd snit daz abe vnd backez i n eyner pfannen im smaltze daz heizzet ein mandelktlchin.

[A74a] [No title]164
Der wölle machen ein g t gesoten ris. der erlese ez schöne vnd wasche ez schöne vnd legez165 in einen hafen vnd saltz es niht ze vil. vnd siedez bis166 ez trucken werde. vnd menge ez mit einer mandelmilich. vnd rürs ein wenic biz daz ez167 aber siede untz im sine dicke kumme. vnd gebz mit eime zucker dar. daz ist auch gtY t.

[A75] Ein m s von rise.168

Der wölle machen ein rys mßs. der nem aber gestözzen mandel milich. vnd menge ez mit ris mele. vnd siedez wol vnd nim einen apfel vnd snit den wlirfeleht. vnd rost den in eime smaltze vnd strauwe169 daz vfdaz mtls. vnd gibz hin.

[A76] Einen blamensir.170

Der wolle machen einen blamenser. der neme dicke mandelmilch. vnd hü ner broste geceyset. vnd t daz in die mandelmilch.171 vnd r re daz mit ris mele. vnd smaltz genßc. vnd zuckers t genßc dar _ daz ist ein blamenser.

161 The title is written in the le margin. See also recipe M67 Wie man ain wel von mandel macht. 16′ See also M68 Ain kuochen von mandelmilch zuo machen.
16′ A er semel the letters we are deleted.
1 See also M69 Ain reiß guotgesoten ze machen, and D l l2 Von reis ein gmues.

1 The words vnd legez are inserted the right margin.
6 The w of wiz is deleted and replaced by superscript b.
167 Superscript ez is inserted.
1 See also M70 Ain muos von reiß ze machen, and DI I S Reis mües. 169 To the word strau superscript we is added.

170 See also M 7 1 Ain muos von man lmilch, reis und hünerbrüst, and D 1 3 8 Ein plamenschir. The rst c mandelmiclch is deleted.

85

[A77] Einen blamensir.172

Ein blamenser ge aht von geceysten hünem an der bröst. vnd [fol. 1 64ra] mache eine g te mandelmilich. abe gerürt h ner dinne in der mandel milich mit ris mele getzwom bh men. vnd smaltz gib gn c dar vnd södez gar. vnd zuckers gn c dar daz heizt173 auch ein blamenser.

[A77a] [No title)174
Einen gestocketen blamenser ge aht mit eyner dicken zamen175 milich gezeiset höner bröste vnd wirf die in die milich. vnd derwelle sie vnd r sie mit rys mele vnd mit eyer totem. vnd smaltz gibn geniic. vnd s auwe dor vfzuckers geniic Daz heizt ein gesteckter blamenser.

[A78] Ein fialm s.176

Der wölle machen ein via! m s. der neme ein dicke mandel milich wo! geruret. mit rys mele. vnd tß dor in smaltzes gen c. vnd ferwez wo! mit al bl men. daz ist ein al m s gantz.

[A79] Ein177 m s.178

Der wolle machen ein morchen179 m s der nem m6rchen vnd erwelle daz vz einem brunnen. vnd gehallen vz eime kaidem wazzer. vnd gehacket cleine vnd ez denne in ein dicke mandel milich. vnd mit wine wo! gemacht die mandel milich. vnd die morche dor inne erwellet. vnd tii dorrl wörtze gen c. vnd ferwe180 ez mit al bl men vnd gibz hin.

(ASO) Wilt du machen ein n6 em s.181

[fol. 164rb] Wiltdumacheneinnüzzem s. sonimnözzekem.vndst6zdiecleine. vndslahesie durcheint ehmiteynersözzen zamenmilich. vndmiteinerbr6smen semein br6tes wo! gesoten in eyme hafen vnd gibe smaltz gnii c dran. vnd mit eyer totem. wo! abe gerürt. vnd wo! geverwet mit sa an.

[A81) Ein birnm s.182

112 See also D1 3 9 Aber ein p/amenschir.
m Superscipt t is added to heiz.
1″ See also M72 Ain muos von zemmilch. hünerbrüsten und reiße.
„‚ A er dicken the word mande/ is deleted. The word zamen is inse ed the le margin. „‚ See also M73 Wie man macht ain muos von veyöl, and D 1 3 6 Ein veyerl mues.
m A er Ein the le ers. a are deleted.
171 See also M74 Wie man muos vonmaurauchen macht, and D 1 3 7 Über ein veya/ mües. 1 Thewordmorchenisinsertedsuperscript.
1 A erfer superscript we is added.
111 See also M75 Wie man von nussen muos mache/, and D l l 6 Ein mues von mtssen.
112 See also M76 Vonpirnen ain guot muos, and Dl l4 Einpiren mues.

86

Wilt du machen ein bimm s. so nim bim vnd besnit die schöne vnd söde sie in einemhafenmiteymewine. vndmitsmaltzevnddurchgeslagendurcheintdehvnd derwelle sie denne mit eyerstotern daz ist gar gantz ‚do‘

[A82) Ein wisse! m s}83

Der denne wölle machen ein kirsen m s. der breche die stile abe. vnd siede sie mit ein wenic wins. vnd slahe sie denne durch ein tdeh mit einer semelbrösmen. wo! der wellet in eime hafen. vnd t smaltzes gen c dran. vnd rar ez denne mit eyerstote . vnd strauwe würtze184 dor vfso manz an rihten wil.

(A83] Ein g t fölle.185

Conkauelit maht man von kirsen von den suren kirsen daz sint wiseln. die so! man nemen. vnd von mandelkem eine g ten mandelmilich machen. vnd mit einem wine die kirsen wo! gesoten. vnd mit ir eygin brü. vnd geslagen durch ein t ch. vnd [fol. 164va]dennegegozzenindiemandelmilch.vndgargesotenineymehafenvnddor wo! ger6rt mit ris mele. vnd smaltz gen c dor an geton. vnd auch würtze gen c vnd zvcker dor vfvnd versaltz niht.

[A84] Ein cumpost von wisseln}86

Der wölle machen einen kumpost fon suren wiseln. der neme sur wiseln vnd brech in die stile abe. vnd siede sie in eynem hafen mit ir eigin bni . vnd swenne sie gesieden so schöt sie vz vnd laz sie köln. vnd slahe sie durch ein tlich. vnd sch te sie denne in einen hafen der gebichet si vnd schut die kyrsen drin. vnd menge sie mit honige. vnd t galgan wfirtze dorvnder gestrauwet der ez187 zehant ezzen wil der laz ane wfirtze.

(A85] Einen aden von wisseln.

Der einen fladen wölle machen von wiseln. der nem sie vnd breche in die stile abe. vnd siede sie in einem hafen biz sie trucken werden mit sines selbes bnf . vnd sehnte sie denne vz vnd laz sie der kuln. vnd slahe sie durch ein t ch. vnd smir ein tauein wo! mit honige. vnd schute die kirsen dorvf. vnd setzze die tauein vfholtze an den Iuft biz daz ez trucken si. höt der des188 lu z niht so setze in einen kü In hof. vnd mache daz w rfeleht vnd snidez vnd bes auwez mit wü rtzen. [fol . 1 64vb] vnd iz als ein Iatwergen.

‚“ See also M77 Von kerssen ain muos, and 0 1 1 7 Ein weichsl mues.
‚“ Superscript 1 is inserted in the word wwze.
„‚ See also M85 Ain weichsse/ muos, and 01 1 8 Aber von weichse/n.
,,. See also M78 Von weichsein ain cumpost, d 0265 Ain sa/sen von weichseln. „‚ A er ez the Ietter s is deleted.

„‚ A er der superscript des is inserted.

87

(A86] Einen aden}89

Der eynen aden wölle machen von eische. der nem fleisch daz do ge von dem Iumbe! oder von dem wenste. vnd nim knucken190 vnd daz daz wo! gesoten werde vnd hackez cleyne. vnd ribe halb als vil keses drunder. vnd mengez mit eyem daz ez dicke werde. vnd w rtzez mit pfe er. vnd slahe ez vf ein blat von teyge ge aht vnd sch z ez in einen ofen vnd laz ez backen. vnd gib in dar also heiz.

[A87) Einen aden.191

Aber einen fladen von wensten vnd von knucken wol gesoten vnd rip aber als vil keses drunder. als vil des fleisches ist. vnd rurrez wo!. vnd mengez mit eyem des viertels als vil h ner drunder gestrauwet sie sint gesoten oder gebraten. daz mache allez vf ein blat von teyge. vnd schüz in eynen ofen. vnd laz backen. vnd gib in also heiz hin r die herren. vnd versaltz niht daz ist auch g1h.

[A88) Einen aden.

Aber ein fladen fleische vnd192 von Iumbe! ge aht vnd ribe des vierdigteil als vil keses drunder. vnd menge daz wo! mit eyem. und td e gen c drin. vnd mach ezvfeinblatvonteygewolgemaht,vollocherge ahtvil indenfladenvndslahe [fol. 1 65ra] eyer als gantz drin vnd trage in als heiz hin.

[A89) Von eische einen fladen.

Ein fladen ge aht von fleischevon Iumbe!. vnd ribe dringein eim vierteil kes vnd t eyer gen c drin vnd machz veitz gemk mit specke vnd slahez vf ein blat ge aht von teyge vnd swinin clawen oder kalbz zze drunder geworren. vnd die f lle mitten druf gesetz. vnd daz heizt ein bastede von g ten h nren wo! ge aht

[A90] Einen fladen von kalbslebern.193

Wilt du einen gdten aden machen von kalbslebem. so nim kalbslebem. vnd hacke die clein als gr nen speckes gesniten gemk drunder vnd t w tze auch gendc drunder eynen halbröten wo! ge aht wo! zweier vinger breit gesniten. vnd ge !Iet wol mit eyner g ten lle gesetz in den fladen vnd backe in wol vnd trage in als heiz hin.

[A91] Aber einen fladen.194

„‚ See also M79 Ain aden vonjlaisch, kes und aiern. 1 A ernimthewordklkhenisdeleted,andthe rdknuckeninsertedintherightm gni.
,., See also M80 Einen aden vonjlaisch, kes undaie ander we e.
„‚ The words eische vndare added in the right margin.
‚“ The frrst b of the word kalbslebe is inserted. See also recipe M81 Ain gebratens von kalbsleber.
‚“ See also M82 Ain aden vonjlaisch, kes und aie .

88

Der einen fladen wölle machen von fleische von den wensten so nim des vierteil195 kes dor vnd sla eyer gem c drunder. vnd snide swertelech von grünen swarten drunder vnd t auch dor z� h ner Iebe vnd megelech vnd snit ein bi lengeleht. vnd strauwe sie drunder [fol. 1 65rb] vnd machez vfsin blat. vnd laz ez backen vnd tragez hin.

[A92] Einen aden.196

Der einen fladen wölle machen von eische von lumbein ge aht der siedez wol vnd hackez deine vnd ribe keses gend c drin vnd slahe eyer auch gendc drin vnd w rtz ez wol. vnd mache ein blat von teyge gesetz dri ecken von basteln als ein schilt in den fladen vnd mit hunren ge lt vnd versaltz niht vnd gibz hin.

(A93] Einen fladen von eische.197

Wilt du ein aden machen von fleische von wensten so sude in wol vnd hacke in deinevndwelischenüzzegevierteiltdorvnder.vndwurtzegen c.vndspeckest dor in vnd eyer vnd leg ez vfein wit blat von teyge ge aht sch6 ne bastel nfe von h nren einz mitten in den aden gesetz die viere an daz ende reht als ein zinke vf einem rfele vnd back in. vnd gib in als heiz hin.

(A94] Ein g t dle.

Den reigel vf der schiben ge aht einen fladen von gdtem Iumbe! wo! deine gehacket for drunder geriben eins viertel keses. vnd wol gemenget mit wü rtzen. vnd auch gemenget mit eyem vnd veitz gemk von specke. vnd vierteil hUner drin gestrauwet vnd backez wol. [fol. 165va] in einem ofen. vnd legez denne vf ein schiben. vnd setze vier spizze mitten drin eines vingers gr6z. vnd einer ein lanc. vnd einen g ten halben braten gest6zzen dran. vnd ein schönen bastel kopf druf gesetzet !er dor vfgesetzzet zwelfhalbe br6ten, vfieglichen spitz198 ein küchelin. vnd denne ein gesoten milich mit eyem vnd mit sa an wo! geferwet. vnd schüt ez in ein t ch. vnd beswer ez mit steinen vntz ez trucken wirt. vnd snidez vingers gröz199 vnd einer spannen lanc. vnd gest6zzen an deine spizze gestözzen alvmme den aden sinewel als ein tülle mit deinen k chen gebacken einen krantz al drfimme gestözzen mit laube . vnd gebacken vogel druf gesetzet vnd tragen r sinen herren.

[A95] Wilt du heidenische haubt.

1., Superscript r is inserted in vietei/.
1 See also M83 Ain aden vonjlaisch, kes undaie , and D230 Fladen. 197 See also M84 Ainjladen vonflaisch, kes und aie .
„‚ Superscript t is inserted in spiz.
1 The word bz is written in the le margin.

89

Die heidenisschen haubt gemaht200 einen sch6nen aden von eische von vierteil h n r e n w o ! g e s t r a u w e t w u r f e l e h t e p fe l e d r i n g e s n i t e n . v n d w ü r t z e z g e n c w o ! v n d mengez mit eyem. vnd sch z ez in eynen ofen vnd daz ez werde gebacken vnd legez vf ein schiben zwene starke spizze drin als einen vinger mitten201 drin gestecket ein bastel kopf druf gesetzet mit hu nren wo! ge llet. kalbes haubt gesoten geleit gantz. [fol. l 65vb] vf einen r6 st wo! beslagen mit eie . daz es schone werde von sa ane gesetzet vf einen aden vnd eyers totem herte202 drin gestozzen in sin munt bl men gesniten von wizzen eie wo! gestrauwet in die haubt cleine gebacken k chen an spizze gest6zzen vmme den aden wo! besetzet.

[A96) Ein g t geriht.

Einen ohsen spec ge aht von eime kalbe gebr6ten vnd wo! gesoten geslagen daz gebrete an ein ander vnd die swarten vz gekeret vnd gewunden in ein tt eh wo! abe gew rtz,vnd loz es wo! erkalden vnd dunne schineht gesniten vingers breit ge aht in einer iezzende sultze. vnd versaltz niht. vnd gibz hin.

Hie get vz die lere von der kocberie.

A secondge aht is deleted.
‚ A er vinger the word miche/e is deleted, and replaced with superscipt mitten. ‚ A er herte the Ietter s is deleted.

90

[fol. 156ra]

VII. Translation of the b h von g ter spise

This book teils I of good food,
It makes I inexperienced cooks wise. I want to instruct you
how to cook meals:

He who does not know
how to prepare great meals
from many small things,
should tu to this book.
Let him keep in mind the information
that this book wants to give:
For it can weil relate
about all kinds of dishes
big or small,
how they mix
and work that they
make noble food out of lowly ingredients
he should Iisten to this book
and should not be ashamed
if he asks about that which he cannot know – a wise man will quickly tell him that.
Thus, he who wants to leam how to cook, should take happy note of this book.

1. A konkavelite. 1
To make the amount of one dish: take one pound of almonds and grind them up with wine in order to extract the milk. Take one pound of cherries, press them

‚ Name of a dish, here a type of sweet pudding; A83 is a concaue t made from sour cherries. For possible roots ofthe culinary term see Hajek, 45f.; and Hepp, 199.

91

through a sieve, and put the cherries into the milk. Take a quarter pound of rice, grinditto our,andaddittothemilk;thentakepurelardorbacon,[fol. 156rb] melt it in a pan, and add half a pound of white sugar. Don’t oversalt it, and serve.

2. About the liver of deer.

You should roast deer liver on a grill, ifyou want to preserve it for a long period of time. Cut it in thin slices, take pure honey, and cook it. Then take ginger, galingale and cloves, grind them together, and add this to the honey. Then take a barre! or a tub in which you want to put it, clean it thoroughly, and pour in one layerofhoney, thenputonelayerofIiver,andsoforth.Putthelayerstightone upon the other, and store it.

3. 1fyou want to make blanc manger. 2
How to make blanc manger. Take goat’s milk and prepare halfa pound ofalmonds. Aquarter pound ofrice should be ground to our, and put this into the milk cold.3 Take the breast of one chicken, chop and add it. Add pure lard, and simmer it in there. Add enough of it, and then remove it. Take pounded violets and throw them in, add a quarter pound of sugar, [fol. 156va] and serve.
� In the same way you may prepare a blanc manger ofpike during Lent.

4. Greek chicken.

These are called Greek chickens: Roast chickens and pork which has been boiled until tender. Chop and mix it , add a quarter pound of roses, and get ginger, pepper, wine or vinegar, and sugar or honey. Boi! it all together, and serve. Don’t oversalt.

5. This is called Greek rice.

This is called Greek rice. Take rice and boil it in spring-water. When half cooked pour away the water, and fry the rice in pure lard. Then pour away the lard, sprinkle with sugar, and serve. Don’t oversalt.

Sa. Heatheos‘ cakes.

‚ Name of a popular medieval dish made with almond milk, from French blanc manger; for variations ofthe dish see Johanna Maria van Winter, „Middeleeuwse eet cultuur,“ in idem, Van soeter cokene: 52 recepten uit de romeinse en middeleeuwse keuken (Enschede: Grolsche Bierbrouwery N.V. and Bussum: Unieboek N.V., 1971), 1 1-30, esp. 23-28; and Hieatt (1995), 25-43.

1 Probably „when the milk is still cold,“ i.e. cold milk.. 92

These are called heathens‘ cakes. Take a dough, and roll it out until it is very thin. Add boiled meat, chopped bacon, apples, pepper, and eggs. Bake that, and serve it, and don’t spoil it.4

6. An excellent dish.
This is an excellent dish. Take brains, our, apples, and eggs, and mix that together with spices. [fol. 1 56vb] Put it on a spit, grill it evenly, and serve. This is called grilled brains. You do the same with Jung which is boiled beforehand.

7. These are hazel hens.

Hazel hens ofFriesental you prepare like this. Get tansy, parsley, and sage, mix and add some bread crumbs, seasoning, and eggs. Stir it together with wine, boil the mixture weil, and serve.

8. A stuffed roasted suckling pig.

Astuffedroastedsucklingpigyoupreparethefollowingway: Takeasucklingpig, which is three weeks old, and scald it. Let it cool, and remove all the bristles without tearing it. You should leave the outer skin around the belly. Remove both meat and bones and everything that it has in its body, down to the hooves which it has at the end of its legs. Take the meat which has been removed as much [of it] as two eggs, and cook this until almost done. Then chop it together with bacon, add raweggs,onesliceofbread, parsley,andsalttotaste.Stuffthesucklingpigwith that, not too much, though, and stuffthe mouth. Put it gently into a kettle, Iet it boil [fol. 1 57ra] without damaging the skin. Then take it, put it on a wooden grill, and grill it on low heat. When it is weil roasted, take a board and put it on top of a platter.5 Fix four sticks on the board, and cover the board with a thin layer ofegg­ crepe. Put the suckling pig on it, cover it with dough as weil, Iet the ears show and the mouth, and serve.

9. An excellent dish of plums.
Take bullaces when they are ripe, put them in an earthen pot, and pour wine or water over them, so that they are weil covered. Let them boil, then mash them, without breaking the stones, and press them through a sieve. Add one slice ofwhite bread and honey, and Iet it set. Add dry ground herbs, and wine or water, and pour that into the mush. This way you can also prepare cherry-spread or white plum­ spread.

10. A dish of pears.

• Figurative meaning ofversirten suggest by Hajek, 47, is „to spoil“; maybe a misspelling of versaltz es nicht, the phrase used in MS.
‚ Literally“onabowl“.

93

Take roasted pears and sour apples, chop them small, and add pepper, anise, and raw eggs. Cut two thin slices of white bread, ll the mixture in between not quite as thick as one nger, make [fol. l 57rb] a thin crepe of eggs, and wrap it in it. Fry it in butter in a pan until it t s golden brown, and serve.

1 1 . A good chicken-dish.
Chop up a roasted chicken into small pieces, take white bread, make a thin dough of eggs, grind saffron and pepper, mix that together, and stir it weil in a barre!. Take a mor r with esh lard, pound it [all] again, and smooth the top with a scoop. Cover it with a bowl and t the mortar frequently before the re so that heat spreads evenly and the contents stay so . When it gets solid, pour offthe lard, put the chicken in a bowl, and serve.

12. A good stu ng.
Ifyou want to make a dish, cut pears nicely and divide them in quarters. Put them in a pot, cover the pot, and seal it with dough so that the steam cannot escape. Then put a !arge cover on top, place red-hot embers around it, and Iet it bake slowly. Then remove the pears, add pure honey as much as there are pears, and boil it [fol. 157va] together until it thickens, and serve.
The same can be made from apples and quinces, but be sure to add enough pepper.

13. A patty with a filling.
To make cake with a lling take some apple preserve,6 and beat it together with eggs. Add to that some bread or mashed sh or the thick part of almond milk. With that you can make patties with good herbs, or any mashed dish you want.

14. Ifyou want to make good mead.
lf you want to make good mead, warm pure spring-water to a degree that you can bear to put your hand in, and take two pints of water and one of honey. Stir this with a stick, and Iet it sit for a while. Afterwards strain it through a clean cloth or through a hair sieve into a clean barre!. Then boil this mixture for as long as it takes to walk aJong a field and back again, and remove the foam from the mixture using a bowl that has holes in it/ so that the foam stays but not the mixture. A erwards

6 The emendation nim do des briz suggested by Hajek for Al3 is unneccessary. Deweritz, according to Hepp, 203, means „durable apple“, French pomme durable un an. The Doberis Condiment in M l 4 1 is, in fact, an apple preserve which lasts for one year.
(141] Doberis condiment

Aincondiment. Nimsaurapfelnachsantmertistag. Schellsyundsneid dünn.Leg inhönig dranc laß sieden als lang bis espraun undswartz werd. Das magstu ainjar behalten. D z condiment haisset Doberis. Man mag auch da von apfen bachen.
‚ l.e. a colander, or skimming-ladle.

94

pour the mead into a clean ba e) and cover it, so that the vapor cannot escape, for as long as you can bear to have your hand in it. Then take a pot the size of half a pint, ll it halfwith hops [fol. l 57vb] and a handful ofsage, and boil that together with the mixture toward approximately half a mile.8 Pour it then into the mixture, take the amount of half a noezzelin9 of fresh yeast, add that, and mix it in order to make it ferment. Cover it up, so that the vapor cannot escape, for one day and one night. Then strain the mead through a clean cloth or a hair sieve, put it in a clean barre!,Ietitageforthreedaysandthreenights,andtopitupeveryevening. A er that drain it and be careful that no yeast gets into it, Iet it sit for eight days so that it settles, and top it up every evening. A er that put it into a resinated barre!, and Iet it sit for eight full days. Don’t drink it until six or eight weeks have passed, then it tastes best.

15. Of pies.
I f you want to make a sh-pie, scale the sh and remove the skin when they start to boil. Chop them in little pieces, add chopped parsley, sage, pepper, ginger, cinnamon, and sa on. Temper it all with wine, [fol. l 58ra] make a thin, coarse dough, put the sh on it, and pour the wine over it. Cover it with a thin layer of dough, and seal it all around. Make a hole on the top, cover it with a pie cover10 of dough, and bake it.
� Inthesamewayyoucanmakepiesofchicken,alsomeatorgameoreelorbirds.

16. About a liver dish.

Take Iiver and hard-boiled eggs, and blend them in a mortar. Mix this with spiced wine, wine or vinegar, and grind it in a mustard-mill. Take onions, which you should fry in lard or oil. This you pour over sh or over game. This is a way to make a variety of other dishes.

17. About stuffed pike.

Stuffed pike you prepare in the following way: you take suitable pike, scale them, and pull the intestines out through the gills.11 Take fish ofany kind, boil them, and remove the bones. Grind them in a mortar, and add chopped sage, ground pepper, caraway, saffron, and salt to taste. With this you stuff the pike, and sprinkle them with salt on the outside. Roast it on a wooden grill and grill it nicely [fol . 1 5 8rb]. � Youcanalsopreparepikewitheggs.

18. About fresh eels.

1 l.e. as long as it takes to walk half a mile.
• Small liquid measure ( Hepp, 214). The root ofthe word and exact meaning are unknown.
‚0 Pie-cover (Hajek, 45; Hepp, 198); the word is derived from Latin c/aust m, seal (Hayer, 1 3 ) . “ Literally „the ears.“

95

Take fresh eels, use cold ashes to remove the slime on their outside, and pull the skin from the head down to the tail. Chop sage and parsley, add ground ginger, pepper, anise, and salt to taste. Spread this mixture on the eels, and pul! the skin back again. Sprinkle the eels on theoutsidewith salt, roastthem on awooden grill until done, and serve them.

19. This is a good salmon dish.
Take a salmon, scale it, split and cut the two halves in pieces. Chop parsley, sage, take ground ginger, pepper, anise, and salt to taste. Make a coarse dough according to the size of the pieces, sprinkle the pieces with the spices, and cover them completelywiththedough. lfyoucanfitthemintoamould,thendoso.Inthisway you can prepare pike, trout, bream, and bake each one in its own dough. If it is a meat-day, however, you can prepare chickens, partridges, pigeons, and pheasants, provided that you have the moulds, and fry [fol. 1 58va] them in lard or cook them in their moulds. Take chicken breast or other good meat. This will improve your art ofcookingevenmore, anddon’toversalt.

20. The following teils about stockfish.
Take a stockfish which is not rancid inside, remove the skin, and soak it ove ight in cold water. Take it out again, and immerse it in vinegar so !hat it stays whole. Tie it to two sticks, and put it on a wooden grill. Attend to the fire undemeath occasionally to heat the fish up nicely, and baste it weil with butter. Afterwards make a good dough using white flour and eggs, add ground pepper, or ginger, or a pinch of saf on, salt to taste, and sprinkle the fish with it. When the sh is really hot, flip the dough over it in a nice swing, quickly add coals undemeath, so that the fish tums golden brown. Do this before you take it offthe grill, baste generously with butter, and serve.

21. A good disb.
Take boiled pork intestines and the stomach, quarter the !arge and the small boiled intestines, then cut them skill lly in strips, and the stomach you cut up nely, too. Thencutbothstomachandintestineseachcrosswise12[fol. 158vb] assmall asyou want. Take parsley, pennyroyal, mint, sage, hard-boiled eggs, white bread, lots of caraway, a pinch of pepper, and one egg, and put it in a bowl. Grind this with vinegar and a good broth, without making it too sour, and pour this over the tripe and add lard. Warm it up, until it thickens, serve it, and don’t oversalt.

22. A good meal.

“ Between den and ietweders the scribe deleted the word twer es, which he probably forgot to add later. In 821 the passage runs vndsnit denn beide magen vnddarm ytweders über twerhes, i.e. then cut both stomach and intestines each crosswise as small as you want.

96

gently at first, and a erwards with heavier weights. Let it sit from moming to evening; then cut it thin, make it pointy, and sprinkle it with salt. Put it on a wooden grill, and grill it weil. Sprin e with a little pepper, drizzle butter or lard on it if it is a meat-day, and serve it.

26. This is a good stu ing.

Put a goose on a spit and boil the tripe. Take four hard-boiled eggs, add bread crumbs of white bread, caraway, a little pepper, sa on, and three boiled [fol. l59va] chicken livers. Grind this together with vinegar and chicken broth, moderately sour. Peel onions, and cut them ne. Then put them in a pot, add lard or water, and Iet them boil until they get so . Then take sour apples, and remove the core. When the onions are done, add the apples, so that it stays so .17 Then put the ground mixture, the apples, and the onions all in a pan. When the goose is roasted, carve it, put it on a nice platter, pour the sauce over it, and serve it.

27. A good dish.

Take ied eggs, raw sour apples, boiled meat with some fat on it, pepper and saffron. Grind that together, and so en it with raw eggs. Then make a flat dough of eggs, cut it in pieces, and spread the mixture on it evenly. Then roll the dough together, and brush it with beaten egg. Put it in sizzling lard, and fry it until crisp. Then put it on a spit, and place it by the fire. Baste it with two sponges altemately with eggs and with lard until [fol. 1 59vb] it starts to sizzle and tums golden brown, and serve it.

27a. A good stu ng.

Take lampreys, and cut them up into six pieces. Make the center piece smaller than the other pieces. Sprinkle with salt, put it on a wooden grill, and grill them until done. Take the center piece when it is roasted, and grind it in a mortar. Add the black crust ofbread, soak it in vinegar, and add ground galingale, pepper, ginger, caraway, mace, and cloves. lf you want to keep it for long, then marinate it with vinegar and a little honey, boil it, and put the stu ing cold into the liquid. In this way you can prepare roasted lampreys, or anything you want.

28. Ifyou want to make a chicken dish.

These are called king’s chickens. Take young grilled chickens, chop them up in little bite-sizedpieces. Take fresh eggs, break them, mix them with ground ginger and a little anise, and pour this into a solid mortar, which should be hot. Sprinkle the chickens with the same spices you add to the eggs. Put the chickens into a mortar, add sa on, salt to taste, and keep them by the fire. [fol. 1 60ra] Let them

„Passageunclear;M23readswi dieoppfeldarzuo,das waichwerden,i.e. addtheappl so that they so .

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bake at an even temperature with some lard, and serve them whole. They are called king’s chickens.

29. If you want to make good liver.

Take a beef Iiver, which is not too hard, cut it into ve pieces, put them on a grill, and roast them. A er it has cleaned itself, wash it in warm water or in broth thoroughly. Boi! it and roast it until done. Then take it offthe grill, Iet it cool off, and carve it nicely. Then take half a piece, grind it in a mortar, grind the crust of toasted bread with it, and add pepper and ginger to make it hot. Take a little anise, grind it with vinegar and honey, and boil it until it thickens. Let it cool off, and place as much Iiver in it as you want. At the feast serve it as deer Iiver; the Iiver of wild boar you prepare in the same way.

� And in this manner also invent other recipes.

30. A good dish.

Take chickens, grill them until not completely done, cut them into bite-sized pieces and boil them in lard and water only. Take the crust of bread, ginger, a pinch of pepper, and anise, grind this tagether with vinegar and [fol. 1 60rb] with the aforesaid broth; take four roasted quinces and add the sauce to the chickens. Let it boil weil tagether that it becomes evenly thick. If you don’t have quinces, take roasted pears and use them instead. Serve it, and don’t oversalt.

31. A recipe for beans.

Boi! green beans until they become so . Then take white bread, a little pepper, and three times as much caraway, tagether with vinegar and beer. Grind that together, add sa on, and pour off the broth. Pour the ground mixture over it, salt to taste, Iet it come to a boil in the sauce, and serve it.

32. A dish.

Crush garlic with salt, peel the bulbs weil, and mix with six eggs without the egg­ whites. Add vinegar and a small amount ofwater, not too sour, and bring it to a boil so that it remains thick. You can use that for grilled chickens, morels, or mushrooms, or anything you want.

32a. If you want to make agra 18
Take grapes and mash so apples. Putthis together, mix it with wine, and squeeze outthejuice. This sauce goes weil with lamb roast, chickens, and sh, and is called agraz.

“ Name of a sour sauce. The word is derived from Proven al agras, medieval Latin agresta (Hepp, 189; Hayer, 13).

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33. Another condiment.

Take a shallot and peel it, crush it [fol. l 60va] with salt, mix it with wine or vinegar, and squeeze it out. Trus sauce goes weil with roast beef.

34. A sauce.

Take sour grapes, add sage, two garlic bulbs, and bacon. Grind this together, squeeze out the liquid, and serve it as a good sauce.

35. An agraz.
Take crab apples, parsley, beet-root, mash everything, and squeeze it out so that a small amount ofthe parsley remains. This is also called a az.

36. A dish of pike.

Take a fresh pike and remove the skin as a whole. Boil the pike until done, and remove the bones. Take seasoning, mash it with the pike, add raw eggs and saffron, and stuffthe skin ofthe pike. F it a little, and serve.

37. A dish of fresh eels.

Take fresh eels, remove their skins, and cut offthe heads. Boi! them until done, and remove the bones. Mix seasoning, eggs, and white bread, and with the eel you chop sage. Then stuffthe skin, fry it, and add the head ofthe eel. Wrap the sh in thin dough, and put it on a flat crepe, bake it, and serve.

38. A stockfish-dish.

[fol. 1 60vb] Take a stock sh which should not be thin, and remove the skin. Soak it ovemight in cold water, and put it in vinegar, so that it stays whole. Tie it lengthwise, place two sticks over it, 1 9 and put it on a wooden grill. Heat it up, and baste it with butter. Make a dough of our and eggs, add ground pepper, sa on, and satt to taste. When the fish is quite hot, ip the dough over it in a nice swing, make a big re undemeath, and Iet the sh tu golden brown. This you do before you take it off. Baste it generously with butter, and serve.

39. A good stu ng.

Takealmonds,preparethemnicely inboilingwater,andthenputthemintocold water. Remove the rancid ones, and grind the best ones in a mortar. As they start swelling, sprinkle cold water over them. Grind them weil, mix them with cold water to make it evenly thick, and wring them through a ne cloth. Put the crushed almonds back into the mortar, grind them again and wring them. Pour everything in a pan, hold it over the fire, add an eggshell ofwine, and stir it weil until it s s boiiing. Take a clean pouch-shaped cloth, place it on top of[fol. 1 6 1 ra] clean straw,

“ The sh is tied to the sticks so as not to b when it is . 100

and pour the almond milk over it until it is well-strained. From what is le in the cloth you prepare cheese. Ifyou want to make butter from it, bring it to a boil with a little saffron, and serve it as butter or cheese.

40. A good dish.

Take chicken gizzards and livers, and cut offthe gristle. The good parts you cut in thin slices, and cook in lard until done. Break eggs, add pepper and caraway, and satt to taste. Heat a pan and grease it as ifyou wanted to bake a cake, add eggs and livers, stir this together so that it stays so . Then remove the pan, and shape the dish nicely with a stick. Hold it over the re again, make it rise, and put the whole paste into a pan, press it weil so that it stays whole in one piece, and Iet it bake. When it is done, serve it. This is called / is.20

� In the same way you can prepare young chickens oflamb,21 ifyou cut it in small

pieces.

41. A little condiment.
Take beef, whatever kind it is, boil it mot,22 salt weil, and add shallot and mint. Take enough ofthe herb, Iet it boil weil in a thick broth, prepare it [fol. 1 6 l rb] as you wish, and serve.

42. A goose disb.
Take a goose, which should not be too old, remove the gibIets, cut off the wings and the thighs, and put them into an earthen pot, which should be narrow. Pour water on the parts until they are covered, put the pot on a tripod, which is open at the bottom, and cover it so that the steam may not escape. Boi! the tripe separately, and satt the goose. Boi! the goose in the broth until it is almost dry and the goose done. Then take fresh milk, six egg yolks, and two garlic bulbs which are fairly big.Peelthemcarefully,andmashthemwithalittlesalt.Mixthiswiththemilkand the egg yolks, and add saffron. Pour the sauce over the goose, Iet it come to a boil, and serve.

43. A clever dish.

If you want to make a clever dish, prepare23 a thin dough made of eggs and white our, thicken it with white bread, and grind it. Peel sour apples, slice them thicker than the bacon you put on chickens, and mix the apples with the rest. Take a spoon

20 Name of a dish, meaning unclear; M 1 3 3 it ap ars as Larus.
“ Probably a scribal error; B42 has hünre lampfleisch, i.e. licken, lamb, and M133 junge hüner oder lambjleisch, i.e. young chickens or lamb.
“ Perhaps scribal e or; both M38, and 0244 have wo!, i.e. weil.
Literally“beat.“

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and fill the dough, divide it,24 and it in lard or in butter if it is not a meat-day, and serve.[fol. 16lva]

44. A good baked dish.

Grate cheese, mix with eggs, and add sliced cooked bacon. Make a good coarse dough, ll it with the cheese and the eggs, form little patties, and bake them in butter or in lard depending on the season, and serve them warm.

45. A tasty little disb.

Takeboiledpeas,pressthemthroughasieve,addthesamequantityofeggsasthere are peas, and cook this in butter, not too greasy. Let them cool off, cut them in bite­ sized pieces, and put them on a spit. Roast them well, baste them with eggs and with herbs, and serve.

46. A disb of fish.

Take a fresh pike, remove the skin ofthe pike, boil it nicely until done, and remove the bones. Take herbs, grind them together with the sh, and add raw eggs and saffron. Stuff the skin ofthe pike again, and the head, roast it a little, and serve.

47. A disb.

Take fresh almonds and soak them. Grind this together with millet gruel, boiled eggs, a little bit ofwhite bread, and herbs, as thick as you can. Pour it in a pan, and Iet it boil until it thickens. [fol. 1 6 1 vb] Color it yellow with saffron and make it fat with butter, and then Iet it cool off and cut it in bite-sized pieces. Put it on a spit, and Iet it roast. Baste it then with eggs and with good herbs, and serve it as „fried milk.“

48. A little sauce.

Grind caraway and anise with pepper, vinegar, and honey, color it yellow with saffron, and add mustard. In this sauce you can prepare jellied meat with parsley berries25 and some sauerkraut or ips, anything you want.

49. A good sauce.

Take wine and honey, put that on the re, Jet it boil, and add ground ginger more than pepper. Pound garlic, not too much, however, make it strong, and stir with a

“Lemmer/Schultz,69, anslateNimmdenTeiglö lweiseheraus,i.e.Takeoutthedoughin

spoon ls.
“ „jellied parsley benies.“

102

stick. Let it boil until it starts smoking.26 This you should eat in cold weather, and is called Sauce a Ia Swa enberg.

50. About a roast.

Roast a chicken, and fry the crust ofbuns. Fry this in lard until it t s golden, and cut bite-sized pieces as you do for bread pudding. Cut the chicken up small, and roast six pears. Make a sauce ofwine and honey, then grind spices in it, pepper and anise, and make a crepe of ve eggs. Break them into a pan, then place each one in itseparately,andfoldthecrepe.[fols. 162ra]Coverthepanwithabowl, then the pan upside down, cut through the top ofthe dough, pour in the sauce, and don’t spill any on the dough. These are called Chickens a Ia RheingauY And serve.

51. A good dish.

Roast a chicken Iarded with bacon. Then cut eight slices ofarmerittere,28 and fry them i n lard not too dry. Peel sour apples, cut them in thick slices to make the seeds come out, and fry them in lard a little. Then make a big pancake ofeggs, so that it covers the bottom of the whole pan, and add seasoning. Make the first layer of apples, then the armen ritter, then the chicken cut up in very small pieces, and sprinkle each layer with some seasoning. Make a sauce ofwine and ofhoney, and don’t overspice.29 Fold the pancake, put a bowl over it, and tu the pan upside down. Cut a little „window“ on the top, pour in the condiment, and serve. These are called Greek chickens.

52. A good stuf ng.
Ifyou want to prepare a good dish, chop the same amount ofparsley and sage, and fry it in butter. Beat raw eggs and mix that, and grate cheese and bread, and add it. [fol. 1 62rb] Make a pancake, add melted butter, and put it on the fire. Cover the top with coal, too, and hake it. These are sooty cakes.

53. A good delicious little dish.

Finally, make a little delicious meal ofstickleback gizzards and ies‘ feet and nch tongues,30 chickadee legs and frogs‘ throats. This way you can live a long and trouble ee life.

54. A good disb for those wbo like to eat it. Ifyou want to make a good side-dish,

“ Lemmer/Schultz, 65, translate brinnen as glasig werden, a tenn used for ied onions or garlic before they tu golden brown.
“ Or „Rhenish Chickens“ (Lemmer/Schultz, 47).
“ See Hajek, 46; and Hepp, 1 90f.; name for „french toast,“ i.e. bread-slices in batter, i .

29 Literally „don’t spiee it too hot.“
JO Finch, lark (Hajek, 46); lark, finch yrrhula europaea) (Hayer, 14).

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take pints of sweat,

this makes the stomach quite hot,
and take the lard of pebbles,
this is good for maidens lame in their hips. and take blackberries and s awberries
this is the best of all things.
ifyour senses are not numb,
take een wine-leaves.
you shall take reed,
lovage and mint.
these are good herbs
for the big farts.
take the heels ofgold nch and ies‘ feet, this makes the meal exceptionally sweet, this is good and may weil be
a good, delicious vomitting dish
Oh, and don’t you oversalt,
since it is a good dish.

This is a useful guide for good cooking.

[fol. 162va]

55. lf you want to make a good casserole.

A baked casserole of sh. To prepare it take a perch marinated in vinegar, then put it in milk, which shall be made ofalmonds, weil mixed with rice- our, a little lard added,andbroughttoaboil. Thisisquitegood,anddon’toversalt.

56. A at cake.

For a at cake of fish you should know which kind they are. Pike or perch are put into thick almond milk, mixed weil with rice- our, a diced apple, and a bit oflard added. A little seasoning is spread on a thin dough. Put it into an oven, and Iet it bake.

57. A at cake.

lfyou want to make a flat cake for Lent the right way/1 take sh, fry them in lard and cover them with thick almond milk weil mixed with rice- our. Add a little lard, mix it weil with seasonings, put it on a at dough, and Iet it hake. Don’t oversalt.

58. A fritter.

“ Le er/Schultz, 57, translate vasten gerete as Fastenzutaten, i.e. Lent ingr ients. 104

If you want to make a Lent fritter ofpike-intestines, take a good almond milk and add the same amount ofapples as there is of sh, [fol. 1 62vb] cut them up, and mix it all with a little rice- our. This is good for filled fritters.

59. A fritter.
I f you want to make a fritter for Lent, take nuts and grind them in a mortar. Take thesameamountofapples, addthemdiced,andmixthemwithspiceswhatever kind they are. Fill that into the fritters, put them in a pan, and Iet them bake.

60. Of fritters.
Ifyou want to make fritters in Lent, take ltalian raisins, mix with the same amount of apples, pound it, and add spices. Fill it into the fritters, and Iet it bake. That is a good lling. Don’t oversalt.

61. A fritter.
If, on the other hand, you want to make a fritter in Lent from whole nuts, add the same amount of diced apples except for the seeds,32 y them weil with a little honey, mix this with spices, and put it on the thin dough-leaves which are made into fritters. Bake it, and don’t oversalt.

62. A casserole.
Ifyou want to make a good casserole for Lent, take perch, mix with thick almond milk, cook it weil in almond milk, and then sprinkle with sugar. This casserole is said to bear the name ofJerusalem. [fol. 163ra] It is eaten cold or warm.

63. Heatheo peas.
lfyou want to make Bohemian peas, take almonds, pound them quite ne, and mix with honey that is one third the amount ofalmonds. Mix weil with good herbs and spices, the best he33 has. The dish is served cold or warm.

64. A casserole with leek.
A casserole with Ieek: take white Ieek, chop it into small pieces, and mix it weil with good almond milk, and with rice- our. It is boiled weil. This is another casserol e for Lent prepared weil with almond milk, and mixed weil with rice- our. Boilthisweil, anddon’toversalt.

65. A co/ ris.34

“ L e m m e r / S c h u l t z , 7 1 , a n s l a t e v o n d e r G r ö ß e d e r N uß e , i . e . i n t h e s i z e o f t h e n u t s . “ Probab1y the cook; both B60, and M57 use the impersona1 man, i.e. „one.“
,. Name of a dish, meaning unc1ear (Hajek, 45; Hayer, 14; Hepp, 1 9 8 ; Aichho1zer, 4 1 7 ) .

105

Acolrisbaked.Makethincrepesofeggs,cutthemfine,andputtheminfreshmilk. Take white bread, dice it, and add that. Mix with egg yolks, boil it weil, and top it with lard. Don’t oversalt.

66. A col ris.
Another colris. Take eggs, break them, and beat them together with white flour. Put thin crepes in milk and stir weil until it starts boiling. Mix it again with egg yolk, add lard, and serve.

67. Another col ris.
[fol. 1 63rb] Another colris. Take baked thin crepes ofeggs, dice them, add the same amount ofwhite bread diced, and put it in milk. Take an apple, dice and add it. Stir it weil with egg yolks, boil it weil, and serve.

68. A pudding of quinces.
If you want to make a pudding of quinces, take quinces as many as you want, and boil them until done. Then take a mortar, mash them in it, and press them through a cloth. Add egg yolks, and boil them with it. Sprinkle with sugar, and don’t oversalt.

69. An apple pudding.
Ifyou want to make an apple pudding, take good apples, peel them, cut them, and put them in cold water. Boi! them in a pot, and mix them with wine and with lard. Beat eggs with egg-whites and all, and add them. This is really a good filling. Don’t oversalt.

70. An almond pudding.
Ifyou want to make an almond pudding, take almond milk andwhite bread. Dice it, add it to the almond milk, and bring it to a boil. Take an apple, dice it, y it in lard, pour this over the almond pudding, and serve. [fol. 1 6 3va]

71. An almond curd.35
If you want to make an almond curd, take almonds, and grind them in a mortar. Bring the almond milk to a boil, pour it on a c lean cloth, with a bundle of straw unde eath. Let it cool off, and put the almond curd in a bowl. Top with ground a onds, sprinkle with sugar, and serve.

72. A cheese of almonds.

“ For the use ofthe word ger, i.e. curd, see Hepp, 223. 106

If, however, you want to make a cheese ofalmonds, take almonds, and grind them. Take the milk, add „good milk“,36 bring it to a boil, and pour it on a cloth. Let it cool off and put it in a cheese bowl. Prepare it, and then put it on a plate, and sprinkle with sugar. This is called an almond cheese.

73. An almond loaf.

lf you then want to make an almond loaf, take once again almonds pounded to a milk, boilit,andpouritonacloth.Letitcooloff,andprepareitthesamewayyou prepare a butter loaf. Put it on a platter, pour almond milk all around, sprinkle with sugar, and serve.

74. A cake.

Ifyou want to make almond cake, make good milk from almonds and boil it. Stir sugar in it, [fol. 163vb] and pour it on a cloth, with a bundle of straw undemeath. Make a dough ofwhite flour, roll it with a rolling-pin, and put the boiled almonds on top. Trim this,37 and fry it in lard in a pan. This is called an almond cake.

74a. A rice pudding.

l f you want to make good boiled rice, sort it out weil and wash it thoroughly. Put it in a pot, do not salt it too much, and boil it until it is all dry. Mix it with an almond milk and stir it a litt!e until it boils again, and thickens. Serve it with sugar. This is good, too.

75. A pudding of rice.

If you want to make a rice pudding, take again ground almond milk, mix it with rice- our, and boil it weil. Take an apple, dice it, fry it in lard, pour it on the pudding, and serve.

76. A blanc manger.
Whoever wants to make a blanc manger, take thick almond milk and chicken breasts cut in little pieces. Add this to the almond milk, and stir rice-flour in it and enough lard, and add enough sugar. This is a blanc manger.

77. A blanc manger.
Ab/ancmangermadeofshreddedchickenbreast.[fol. 164ra]Makeagoodalmond milk, then mix the chicken weil with the almond milk and rice-tlour. Add enough

36 See recipe 39 in which almond cheese is made almond milk offirst and second pressing. The instruction to add „good milk“ is not in M66.
37 In M68 it says besneit den den ochen, i.e. en trim the c e to size.

107

vioJee8 and lard mixed together, boil it until done, and add enough sugar. This is also called a blanc manger.

77a. A blamensir.
A curdled blanc manger made of thick curdled milk.39 Cut chicken breasts into small pieces, put them into the milk, and bring it to a boil. Mix it with rice- our and egg yolks. Add enough lard, and sprinkle with enough sugar. This is called a curdled blanc manger.

78. A pudding ofviolets.
Whoever wants to make a violet pudding, take thick almond milk weil mixed with rice-flour, and add enough lard. Color it weil with violets. This is a pure40 violet pudding.

79. A pudding. Whoeverwantstomakeamorel-pudding,takemorels,andbringtoaboilinspring­ water. Rinsed in cold water,41 chopped up small, and then put it in thick almond milk. The almond milk prepared weil in wine, and the morels brought to a boil in it. Add enough seasoning, color it with violets, and serve.

80. If you want to make a out pudding.

[fol. 164rb]Ifyouwanttomakeanutpudding,takenuts,grindthem ne,andpress them through a cloth together with sweet curdled milk and bread crumbs of white bread, boiled weil in a pot. Add enough lard. Thickened weil with egg yolk, and colored weil with sa on.

81. A pear pudding.
lfyou want to make a pear pudding, take pears, cut them nicely, and boil them in a pot together with wine and lard. Pressed through a cloth, bring them then to a boil with egg yolks. this is quite done…42

82. A pudding ofsour cherries.43

38 Literally „violet flowers;“ in 0139 it says varbpluemen, i.e. color/coloring owers.
“ See zame milch (Hayer, 15).
Literally „whole.“ According to Lemmer/Schultz, 61, „This is a violet pudding as it should be.“
41 The Iitera! translation „made into balls, take them out of cold water“ makes no sense. M74 has wasch sy den aus mit kaltem wasser, i.e. then rinse them with cold water, which seems more likely.
“ Words or letters missing.
“ wisse/ is the Southem German word for sour cherries.

108

If you want to make a pudding of sour cherries, remove the stems, and boil the cherries with a little wine. Then press them through a cloth with white bread crumbs, boiled well in a pot. Add enough Jard, and then stir egg yolks in it. For serving sprinkle with seasoning.

83. A good lling.

Con uelit is made ofcherries, ofthe sour cherries which are called wiseln. Take them and make a good almond milk of almonds. The cherries are boiled well in wine and their ownjuice, pressed through a cloth, [fol. 1 64va] then poured into the almond-milk, and boiled in a pot until done, and rice- our stirred into it. Enough lard is added and enough seasoning, too, and sugar on top. Don’t oversalt.

84. A preserve of sour cherries.

If you want to make a preserve of sour cherries, take sour cherries, remove the stems, and boil the cherries in a pot in their own juice. When they are boiled, pour them out, Jet them cool off, and press them through a cloth. Then pour them in a crock,pourinthecherries,mixthemwithhoney,andaddgalingale. Ifyouwant to eat it right away, then leave it without the seasoning.

85. A flat cake with sour cherries.

lfyouwanttomakea atcakewithsourcherries,takethem,removethestems,and boil them in a pot until they become dry in their own juice. Then pour them out, Iet them cool off, and press them through a cloth. Cover a board well with honey, spread the cherries on it, and put the board on pieces ofwood in an air sha 44 until it is dry. Ifyou don’t have an air sha , place it in a cool yard. Divide into cubes, cut it, sprinkle with seasoning, [fol. 1 64vb] and eat it as a fruit confection.

86. A at cake.

I f you want to make a at cake of meat, take meat which comes from the loin or om the belly, and take marrow.45 See to it that it is boiled well, and chop it small. Grate half as much cheese, add it, mix it with eggs so that it thickens, season with pepper, and put it on a thin dough. Put it into an oven, and Iet it bake. Serve it hot.

87. A at cake.

Another at cake of pork-bellies and marrow boiled weil. Add as much grated cheese as there is meat. Stir it weil, mix it with eggs, and add chicken a quarter of the entire amount, either boiledorroasted. Spread all thaton a sheet ofdough, put

.. Literally „in the (open) air.“

“ „Bone“ (Hajek, 45);“ bony, sinewy piece ofmeat• (Hayer, 14); perhaps the marrow from the bone.

109

it into an oven, and Jet it bake. Serve it hot to your masters, and don’t oversalt. This is good, too.

88. A ßat cake.

Another at cake made from meat and loin.46 Grate cheese one quarter of the amount ofthe meat, add it, mix it well with eggs, and add enough seasoning. Put itonathinsheetofdoughwithaIotofhollowsmadeinthetart.Break[fol. l65ra] whole eggs into them, and serve it hot.

89. A ßat cake of meat.

A atcakeofmeatofloin.Oftheamountofmeataddaboutonequarterofgrated cheese, and enough eggs. Make it rich enough with bacon, and put it on a thin sheet ofdough, and pig’s feet or calf’s feet mixed into it, and the stuf ng put right in the middle. This is called a pie made om good chickens.

90. A ßat cake of calfs Jiver.

lfyou want to make a good at cake ofcalf’s Iiver, take a calf’s Iiver and chop it up fine. Add enough fresh bacon cut into pieces, and add enough seasoning, too. A holbroten41 weil prepared, cut up about two ngers‘ thick, and stuffed well with a goodstu ng. Putitonthe atcake,bakeitweil,andserveithot.

91. Another ßat cake.

Whoever wants to make a at cake from belly-meat, add cheese, a quarter of the amount of the meat, and enough eggs. Cut the fresh skin into strips, and add chicken livers and gi ards, too. Cut a pear lengthwise and add it. [fol. l 65rb] Put this on a thin sheet of dough, Iet it bake, and serve.

92. A ßat cake.

Whoever wants to make a at cake made from the meat of loin, boil it well, chop it up ne, add enough grated cheese and eggs, and season it weiL Make a thin sheet ofdough, little pies placed in three comers ofthe pancake like a shield, and stu ed with chickens. Don’t oversalt, and serve.

93. A ßat cake of meat.

If you want to make a at cake of belly-meat, boil it weil, chop it up ne, add walnuts each divided into four pieces, and enough seasoning. Add bacon and eggs and put it on a white thin sheet ofdough, ve nice little pies ofchicken, one put in the middle ofthe at cake, the remaining on the four endsjust like a five on a die. Bake it, and serve it hot.

Should probably read „meat ofloin.“
“ „Hollow pie, Vol-au-vent“ (Hepp, 210).

1 10

94. A good stu ing.

To prepare the heron on a big round platter. A at cake of good tender loin choppe upfine,mixedwithgratedcheese,aquarteroftheamountofmeat, mixed weil with seasoning, and also with eggs, and rich enough with bacon. A quarter of chicken meat mixed in. Bake it weil [fol. 1 65va] in an oven, and then put it on a platter. Place four skewers in the middle, each being one nger thick and one eil long, and a good halfroast pierced on it. And a nice little pie shell „head“ put on top, empty. Twelve half breads, on each skewer a little cake. Then boiled milk, colored weil with eggs and with saffron, and pour it on a cloth and weight it with stones until it becomes dry. Cut pieces one finger thick, and one span Iong. Pierced on little skewers, xed all around the at cake as a fence, a wreath baked of little cakes, decorated all around with leaves. The roasted bird shall be placed on it, and is to be carried before his master.

95. If you want heathen heads.

Heathen heads. A nice at cake made from meat, ofthe amount of meat a quarter of chicken meat is mixed in, and diced apples are added. Spiee it sufficiently, and mix with eggs. Put it in an oven, see to it that it gets baked, and put it on a big round platter. Two strong skewers one nger thick stuck i n the middle of it. A little pie shell head placed on it lled weil with chickens; calf’s head, boiled dry,48 [fol. 1 65vb] put on a grill whole, and basted weil with eggs. Saffron to make it Iook nice. Put it on a at cake and yolks ofhard-boiled eggs are tossed in its mouth, owers cut of egg whites,49 scattered on the head, Jittle baked cakes pierced on skewers fixed nicely around the at cake.

96. A good dish.

An ohsen spec50 made from a weil roasted calf, and the roasted meat put together, the skin tumed out, bound in a cloth, and spiced weil. Let it cool off, and cook in thin strips, made as thick as a nger in owing51 jelly. Don’t oversalt, and serve.

This is the end of the book of cookery.

“ Or perhaps „boiled three times.“
“ Or „white eggs“; passage unclear.
„‚ Name of a dish, meaning unclear, Iitera! translation „oxen bacon.“ “ I.e. not yet coagulatedjelly.

111

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1 18

Index

The numbers below refer to the recipes in A.

almonds I, 3, 13, 24, 39, 47, 55, 56, 57, 58, 62, 63, 64, 70, 71, 72, 73, 74, 74a, 75, 76, 77, 78, 79, 83 almond-cake……………………………………………….. 74 almond-loaf ……………………………………………….. 73 almond milk . . 3, 13, 24, 56, 57, 58, 62, 64, 70, 71, 72, 73, 74a, 75, 76, 77, 78, 79, 83 almond-pudding ……………………………………………… 70 crushedalmonds…………………………………………….. 39 anise……………………………………….. 10,18,19,28,29,30,48,50

apple

dicedapple………………………………………………… 56 apples……. 5a,6,10,12,13,26,27,32a,35,43,51,56,58,59,60,61,67,69,70,75,95 app1epreserve ……………………………………………… 13 app1e-pudding ……………………………………………… 69 armer e re. …………………………………………………….. 51 bacon ……………………………… 1,5a,8,34,43,44,51,89,90,93,94,96 cookedbacon ………………………………………………. 44 bakedcakes ………………………………………………….. 94,95 barre! …………………………………………………….. 2,11,14

beef…………………………………………………… 29,33,41,91

beefliver …………………………………………………. 29

roastbeef …………………………………………………. 33

beer. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 beet-root……………………………………………………….. 35 belly ………………………………………………… 8,22,86,91,93

belly-meat………………………………………………. 91,93

birds……………………………………………………….. 15,94 blackberries …………………………………………………….. 54 board . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8,85 bones ……………………………………………….. 8,17,36,37,46 bowl. . . . .. . . ……… …… . .. …. …. . ….. I,8,11,14,21,24,25,50,51,71,72 brains ………………………………………………………….. 6 bread. 7,8,9, 10, 11,13,21,22,23,24,26,27a,29,30,31,37,43,47,50,51,52,65,67,70,

80, 82

blackcrustofbread …………………………………………. 27a

breadcrumbs ……………………………………….. 7,26,80,82

119

breadpudding0 0 0 0 0 0 0 0 0 0 0 0 0 0 o o o o o o o o 0 0 o 0 0 0 0 0 0 0 0 0 0 0 0 bream 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 • • • 0 0 0 0 0 o 0 0 0 o o 0 breast 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 o • 0 0 o o 0 bristles o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 o 0 . o o o o 0 0 . o o o 0 0 0 0 0 0 0 0 0 0 0 broth000000OOOo0oooooOOOO0000000000oooooooooooooooooo00

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 50 0 0 0 0 0 0 0 0 0 0 o o o o o 0 o 0 19 o o o o o o o o o o 3,19,23,77 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 8 21, 26, 29, 30, 31,41,42

bulbs00000•000000000•000•000000000000000
bullaces o o o 0 0 o o 0 0 0 0 0 0 0 0 0 . 0 0 0 0 0 0 . o 0 o 0 o 0 0 0
bundleofstraw0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0
buns 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 butter0000000000000000000000000000000000
cake 0 0000000000000000000000 13, 40, 56, 57, 74, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95 ca/eus 0 0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 . 0 • • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 24 calf . o o o o o o o o o o 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 o 0 o o 0 . 0 o 0 0 0 0 0 0 0 0 0 0 0 . 0 . 0 0 0 0 0 0 0 o • • o o o 0 0 0 0 96

calf’sfeet 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 • o 0 o o o 0 0 • 0 0 0 calf’sliver0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 roastedcalf0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0

caraway 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 o o o o o o o o o o 0 0 cheese0000000000000000•00000 0.00.0.00000000 cheeseofalmonds 0 0 0 0 0 0 0 0 0 0 0 0 0 0 o o 0 0 0 0 0

0 0 0 0 0 • 0 0 0 0 0 0 • 0 0 0 • 0 • 0 • 0 o 0 0 o 0 0 0 o 89 0 0 0 0 0 0 o o o o o o o o o o o o o o o o o o o o o 90,95 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 96 0 o 0 o o o o o o o o 17,21,26,27a,31,40,48

39, 44, 52, 72, 86, 87, 88, 89, 91, 92, 94

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 72 cheesebowl 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 • 0 0 0 0 0 • 0 • • 72

cherries0 0 • • 0 0 0 0 • 0 0 0 0 0 0 0 0 • 0 0 0 cherry-spread . 0 0 0 0 • • 0 0 0 chickadeelegs 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 • 0 0 • • 0 • 0 • 0 0 0 0 0 0 • 0

0 0 0 0 0 0 • 0 0 0 0 0 • 0 • 0 0 I,9,82,83,84,85 0 0 • • • • 0 • • 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 • • • 0 0 9 • • • • 0 0 0 0 0 0 0 0 0 0 0 0 o 0 o o 0 0 0 0 0 0 0 • 0 0 53

chicken 3, 4, I I, 15, 19, 23, 26, 28, 30, 32, 32a, 40, 43, 50, 51, 76, 77, 77a, 87, 89, 91, 92, 93, 94, 95 chickenbreast0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 0 . 0 0 0 0 3,19,23,76,77,77a chickenbroth 0 0 0 0 0 0 0 0 0 • 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 • 0 • 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 26 chickeng s 0 0 0 0 0 0 0 • 0 • 0 0 • 0 0 0 0 0 0 0 0 • 0 0 0 • • • • • 0 0 0 0 0 • 0 • 0 • 0 • 0 • • 0 0 • 0 • • • • 40

chickenliver0 • 0 0 0 0 0 0 0 • • 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 . 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 chickenmeat 0 0 • 0 0 0 0 0 0 0 • • 0 0 0 0 0 0 0 • 0 0 0 0 0 • 0 0 0 0 • 0 0 0 0 • • • • • • • 0 • 0 0 0 0 • 0 0 0 grilledchicken 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 • • 0 • • • • • 0 • • 0 0 • 0 0 0 0 0 cinnamon 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 • 0 0 0 0 0 0 0 0 0 0 0 15 cloth o o o o o o o o o o 0 . o o o o o o o o 14,24,25,39,68,71,72,73,74,80,81,82,83,84,85,94,96 cloves 0 0 0 0 • 0 • • 0 • 0 0 0 0 0 0 0 0 0 0 0 0 • • • 0 • 0 0 0 • o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 • • • 0 0 0 0 0 0 0 0 0 2, 27a coal0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • • • 0 0 0 0 0 0 0 0 . 0 • • 0 • • • 0 . 0 0 0 0 . 0 • • 0 • • • • • 0 0 0 0 0 0 0 0 • • 0 0 52 coarsedough 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • • 0 0 0 0 0 0 0 • 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 15,19,44 coldashes0 0 0 0 0 0 0 0 0 • • 0 0 0 0 0 0 0 • 0 • • • 0 0 0 0 0 • 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 • 0 0 0 0 • • • • 0 0 0 0 0 0 0 • 0 0 0 18 color0 o 0 o 0 0 • • 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 . 0 0 0 0 • 0 0 0 0 0 0 • 0 0 • • • 0 47,48,78,79,80,94 co/rys.o o o o o o o o 0 0 • 0 • o • • 0 0 0 0 0 0 o 0 o 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 065,66,67 condiment0 0 0 0 0 0 0 0 0 0 0 • • 13,16,21,21,22,26,26,27,30,31,32,33,41,42,48,50,51,51 conkauelit0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 • 0 • • 0 0 0 0 0 • 0 0 0 0 0 0 0 0 I,83 cover0 o o o 0 0 . 0 0 0 0 . 0 . 0 0 0 0 0 0 • • 0 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 8,II,12,14,15,19,42,50,52,57,85

crepe00000000•••0000000000.00.000000000000000.0000000000000000000 crepeofeggs 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • • • 0 • • • 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 atcrepe0 0 0 0 0 • 0 0 0 0 0 • 0 • • • 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0

crocko o o o o o 0 o o 0 0 . 0 . 0 o 0 0 0 0 . 0 0 0 0 • • 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0
crust 0 0 0 0 0 0 0 0 0 0 0 o 0 0 o o o o o o o • 0 0 0 0 o • 0 0 0 0 0 0 0 0 0 0 • • 0 • • 0 0 • 0 0 0 0 0 0 0 0 0 24,27a,29,30,50 deer0 0 0 o 0 0 0 • • • • • 0 0 0 . 0 . 0 0 0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • • • • • • • • 0 0 0 0 0 0 0 0 2,29 deerliver o 0 0 0 0 0 0 0 0 0 0 0 0 o o • • • • 0 • • 0 0 0 o • 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 • 0 0 0 0 0 0 0 0 0 0 0 0 0 • 2,29

120

0000000000•0000

000000000000 0 0 0 0 0 0 0 0 o 0 o o 0 0 0 0 0 0 o 0 0 0 o 0 0 0 0 0 0 0 0 . 0 0 0 0

32, 34, 42 0 0 0 0 0 0 0 9 0 0 0 71,74 0 0 0 0 0 0 50

0 0 0 0 0 . 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

10, 20, 23, 25, 38, 39, 43, , 45, 47, 52, 73

8, 10, 37, 50 0 0 0 0 0 0 0 0 I0 0 0 0 0 • 0 0 0 37 . 0 0 0 . 0 0 0 84

26,91 94,95 28,32

grapes……………………………………………………… 32a,34

Greekchickens…………………………………………………. 4,51

Greekrice……………………………………………………….. 5 greenbeans……………………………………………………… 3I gr nwine-leaves…………………………………………………. 54 grill……………………………….. 2,6,8,17,18,20,25,27a,29,30,38,95 hairsieve …:…………………………………………………… 14 halfroast……………………………………………………….. 94 hazelhens. . . . . . . . . . . . . . . . • . ……………………………………….. 7 Heathenheads …………………………………………………… 95 Heathenpeas ……………………………………………………. 63 Heathens’cakes ………………………………………………….. 5a heelsofgoldfinch ………………………………………………… 54 herbs………………………………………… 9,13,41,45,46,47,54,63

drygroundherbs …………………………………………….. 9 heron …………………………………………………………. 94 halbroten ………………………………………………………. 90 hollowroast …………………………………………………….. 90 honey ……………………… 2,4,9,12,14,27a,29,48,49,50,51,61,63,84,85 hooves …………………………………………………………. 8 hops ………………………………………………………….. 14 huenrevonrin uwe ………………………………………………. 50 intestines ………………………………………………. 17,21,22,58

!argeintestine………………………………………………. 22 Italianraisins ……………………………………………………. 60 jelly. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 Jerusalem………………………………………………………. 62 kaldiment ………………………………………………………. 21 ke le . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 lamb………………………………………………………. 32a,40

lambroast………………………………………………… 32a lamprey………………………………………………………… 27a lard I,3,5,II,16,19,21,25,26,27,28,30,40,43,44,50,51,54,55,56,57,65,66,69,70,

74, 75, 76, 77, 77� 78, 80, 81, 82, 83

lardofpebbles …………………………………………………… 54

l is. . . . .. . . . . . . . .. . . . . . . . ……… …. .. …. . …. … . . . . . ……. …… .40 leek. . . . . . . . . . . . . . . . . . . . . . . . .. . . … . . . . .. . . . . . . . . . . . .. . ……… . . . … .. . whiteleek…………………………………………………. 64 Lent ………………………………………… 3,57,58,59,60,61,62,64 littlepies…………………………………………………….. 92,93 liver …………………………………………………… 2,16,29,90 Iiverofwildboar ……………………………………………. 29 loin ………………………………………………… 86,88,89,92,94 tenderloin ………………………………………………… 94 lovage…………………………………………………………. 54 lung …………………………………………………………… 6 mace…………………………………………………………. 27a marrow. …………………………•. …………………………86,87 master……………………………………………………….. 87,94

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mead………………………………………………………….. 14 meat-day…………………………………………………….. 25,43 meat …………… 5a,8,15, 19,25,27,43,44,48,86,87,88,89,91,92,93,94,95,96

goodmeat…………………………………………………. 19 jelliedmeat………………………………………………… 48 milk I, 3, 13, 24, 25, 39, 42, 47, 55, 56, 57, 58, 62, 64, 65, 66, 67, 70, 71, 72, 73, 74, 74a, 75, 76, 77, 77a, 78, 79, 80, 83, 94 friedmilk ………………………………………………. 25,47 goat’smilk …………………………………………………. 3 curdledmilk……………………………………………. 77a,80 millet …………………………………………………………. 47 milletgruel………………………………………………… 47 mint …………………………………………………….. 21,41,54 morel ……………………………………………………. 23,32,79 morel-pudding ……………………………………………… 79

mortar. . . . . . . . . . .. . . . . . . . . . . . .. . . .. . . .. . . . II,16,17,23,27a,28,29,39,59,68,71 mould…………………………………………………………. 19 mouth……………………………………………………….. 8,95 mushrooms……………………………………………………… 32 mustard-mill…………………………………………………….. 16 mustard……………………………………………………… 16,48 nuts……………………………………………………… 59,61,80

nut-pudding ……………………………………………….. 80

wholenuts ………………………………………………… 61

oil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 onions. ……………………………………………………… I6,26 oven ……………………………………………….. 56,86,87,94,95 oversalt. . . . . .. . . . . . I,4,5,5a,19,21,30,54,55,57,60,61,64,65,68,69,83,87,92,96 oxenbacon……………………………………………………… 96 pan. . .. … . .. .. . . . . …. . . . . … . . . . . . … . . . . I,10,23,26,39,40,47,50,51,59,74 parsley …………………………………….. 7,8,15,18,19,21,35,48,52 parsleyberries …………………………………………………… 48 partridges ………………………………………………………. 19 paste………………………………………………………….. 40 patty ………………………………………………………….. 13 pears ………………………………………….. 10,12,26,30,50,81,91

roastedpears. ……………………………………………. I0,30 pear-pudding ……………………………………………………. 81 peas ……………………………………………………….. 45,63

Bohemianpeas……………………………………………… 63

boiledpeas ………………………………………………… 45 pennyroyal ……………………………………………………… 21 pepper. 4,5a,10,II,12,15,17,18,19,20,21,22,23,25,26,27,27a,29,30,31,38,40,48,

49, 50, 86

perch…………………………………………………….. 55,56,62 pheasants ………………………………………………………. 19 pieshellhead ……………………………………………………. 94 pig’sfeet.. …. .. . .. . . . … .. . . . … . . . . .. . ….. . . . . .• .. . . . . . . . . . . . • . ……. 89 pigeons………………………………………………………… 19

123

pike…………………………………………. 3,17,19,23,36,46,56,58

stuffedpike………………………………………………… 17 plate ………………………………………………………….. 72 platter ……………………………………………….. 8,26,73,94,95 plums ………………………………………………………….. 9 pork ………………………………………………… 4,21,22,87,91

porkintestines …………………………………………… 21,22

pork-bellies …………………………………………….. 22,87

pouch ………………………………………………………. 25,39

preserveofso cherries ……………………………………………. 84 pudding ……………………………. 50,68,69,70,74a,75,78,79,80,81,82 puddingofquni ces.. . .. . . • . …………………………………… 68 puddingofsourcherries……………………………………….. 82 puddingofviolets …………………………………………… 78 quince……………………………………………………. 12,30,68 rancid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . 20, 39 red-holembers…………………………………………………… 12 reed. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 renne!…………………………………………………………. 25 resinatedbarret…………………………………………………… 14 rice . ……………………… I,3,5,55,56,57,58,64,74a,75,76,77,77a,78,83 ricepudding ………………………………………………. 74a rice-flour ……………………… 55,56,57,58,64,75,76,77,77a,78,83 roast ………………………… 2,4, 17, 18,29,32a,33,45,46,47,50,51,90,94 rolling-pin ……………………………………………………… 74 roses…………………………………………………………… 4 saffron . . . . . . . .. . . .. . . II,15,17,20,26,27,28,31,36,38,39,42,46,47,48,80,94,95 sage …………………………………… 7, 14,15,17,18,19,21,34,37,52 salmon ……………………………………………………… 19,23 satt ……………… 5,8,17,18,19,20,22,23,25,27a,28,31,33,38,40,41,42,74a sauce………………………………. 26,30,31,32a,33,34,42,48,49,50,51 sauerkraul………………………………………………………. 48 scoop . .. . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . II seasoning …………………….. 7,36,37,51,56,79,82,83,84,85,88,90,93,94 sha ……………………………………………………….. 23,85

shallots……………………………………………………… 33,41

sieve. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . .. . . . . . . . . . . . . …. . . . . . . . . . . I,9,14,45 skewers……………………………………………………… 94,95 skin……………………………………. 8,15,18,20,36,37,38,46,91,96 slices………………………………………….. 2,8,9,I0,24,40,43,51 sootycakes……………………………………………………… 52 sourapples ……………………………………….. 10,26,27,32a,43,51 sourcherries…………………………………………….. 82,83,84,85 sourgrapes……………………………………………………… 34 span ………………………………………………………….. 94 spicedwine……………………………………………………… 16 spices ……………………………………….. 6,19,28,50,59,60,61,63 spit ………………………………………………. 6,23,26,27,45,47 sponges. . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

124

spoon …………………………………………………………. 43

ste ………………………………………………………. 12,42

sticktebackgizzards ……………………………………………….. 53

sticks. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . • . . . . . . 8,20,23,38 stockfish…………………………………………………….. 20,38 stomach …………………………………………………….. 21,54 strawberries …………………………………………………….. 54 strips………………………………………………….. 21,24,91,96 stuffing. ………………………………….. I,12,26,27a,39,52,89,90,94 sugar. . . . . . . . . . . . . . . . … . . .. . . I,3,4,5,24,62,68,71,72,73,74,74a,76,77,77a,83 swallenbergessalse . ………………………………………………. 49 sydelnofsweat…………………………………………………… 54 tansy…………………………………………………………… 7 thickbroth ……………………………………………………… 41 thighs …………………………………………………………. 42 tripe …………………………………………………….. 21,26,42 tripod …………………………………………………………. 42 trout ………………………………………………………….. 19 tub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 vapor …………………………………………………………. 14 vinegar ……………………… 4,16,20,21,26,27a,29,30,31,32,33,38,48,55 violets………………………………………………….. 3,77,78,79

violet-pudding ……………………………………………… 78

walnuts………………………………………………………… 93

water…………………………. 5,9,14,20,24,26,29,30,32,38,39,42,69,79

spring-water …………………………………………… 5, 14,79

weights……………………………………………………… 25,94

whitebread………………. 9,I0,II,21,22,24,26,31,37,43,47,65,67,70,80,82 white our. . . . . . . . . . .. …………….·.. ……………………20,43,66,74 whitepl -spread ………………………………………………….. 9 whitesugar. ……………………………………………………… I wine. . . . . . . . . . . . . . . . . . . . I,4,7,9,15,16,32a,33,39,49,50,51,54,69,79,81,82,83 wings …………………………………………………………. 42 wiseln ……………………………………………………. 83,84,85 woodengrill …………………………………….. 8,17, 18,20,25,27a,38 yeast………………………………………………………….. 14 gerofalmonds …………………………………………………. 71

125