Translations copyright 1994 Alia Atlas
Register
All is so after the ordering in this book.
The running A, means the first, and B, the other
side of the paper.
III. B.
-
Fast Foods
- Of Fishs
- Fish well boiled
- Roast or roast (roe) venison in the fast
- Roast Fish
IIII. A.
- Sausage of Fish
- Cakes of Fish
- Three kinds of food from a fish, so that yet thereafter
the fish appears to stay whole.
- A masterly jelly over fish, as there small salmen
and other large Reinfisch
B.
- Fish jellied, which keeps well in the summer
- To keep Fish fresh long
- Of Crabs
- Jellied Crabs, done as a courtly and dewigs food
V. A.
- Jellied crabs, for Preserving
- Stuffed crabs
- Pasties of crabs
B.
- Tarts of crabs
- Pastries of crabs
- Puree of crabs
VI. A.
- Crabs to boil
- Cakes of crabs
- How to boil crabs and fish well
- Which fish are harmful for people to eat
- Of Pears
- Pears to preserve
- Dürzen pears to make and to cook
B.
- Cakes of dürzen pears
- A brotpfeffer of gedürzten
pears for the common poor people
- Marinated carrots
- Of Eels
- Eel, beavertails, stockfish, Reinfish and
bolchen to cook
VII. A.
- Good soup
- Cherry puree
- Running milk
- Gold plate
B.
- A blue puree of almonds and rice
- Black puree
- Puree of almonds and fish
- Egg purees
- Of Fruit
- Fruit kept fresh, which doesn't fail
VIII. A.
- Of Nuts
- To keep grapes fresh over the year
- To cut grain or wheat and bind in sheafs
- Fruit purees, of elderberries, of pears, apples,
mulberries, cherries, blackberries, amerellen
, and morella cherries
B.
- Of Almonds
- Milk green, blue and so on. Cheese and cygern
(a type of cheese) of almonds
- Pastries
- Pastries of waffers, almonds and rice
- Well-made cakes
IX. A.
- Of Peas
- Flour pfefferlin
- Courtly food on fast day
- Flesh Foods
- How one should smoke meat
- Meat, which one pounds, for the sick
B.
- A jelly, whereover you want
- Of Chicken
X. A.
- Pressed pork
- Roasts thereof
- Filling in a roast or poultry
B.
- Broth
- Liver broth
- Lung cakes of three kinds
- Cakes of calf lungs
- Meat and pfilin
XI. A.
- Roast of calf flesh
- Pasties of whichever kind
- Venison loin-flesh roasted
B.
- Roe puree
- Little cakes of meat, game, hen or bird
- A quail broth
- Of Egg Foods
- Round eggs
- Spread little cakes
- Crusty eggs
- Courtly food of eggs
XII. A.
- Checked baked good with five colors
- Unspread cakes
B.
- A foreign cake
- Brown little cakes, which glow when gilded
- Good shortbread
- Good krapfen of apples and pears
XIII. A.
- Lappish little cakes
- Krapfen dough
- Krapfen for priceless lords
- Krapfen for all hands
- Good cakes of eggs
- A good cake of herbs
B.
- Good tarts
- Meat tarts
- Cakes of peas
- Cakes of rice
XIIII. A.
- Two good foods of apples
- Filled roasted pears, roasted on a spit
- Sage cakes two ways
- Cakes of Regelbiren
B.
- Carrots filled with eggs
- Milk-cakes for the sick and children in bed
- A little cake in a pot
- Of Sauces, Mustards and Gravies
- Good green sauce of herbs
XV. A.
- Sauce of garlic, shallots, sage, plants ( Rautten ),
flöhkraut , seville oranges, morella cherries
B.
- Of Mustart
- Mustard to right many hands
- Knightly gravy
- Good gravy of pears
XVI. A.
- Gravy for the stomach and for all bösenebel
- A gravy for the breat
- To make soon well tasty also raw compost herbs in the fall
B.
- Under thendises book
- Of the Wine
- How one presses wine oneself
- When wine is forbidden
- Non-holidays of the wine
- Of the shame of drunkenness
- A manner to drink
- Of the must
XVII. A.
- Practicality of wine
- To prepare wine barrels
- Rainwater of the wine zescheyden so it comes
therein ablesen
- If water in wine were to be tested
- To recognise infirmity of the wine
B.
- To pass, so that the wine doesn't break
- Wine to uersüchekn
- To brink back a color to a wine
- To hold the color to a wine
XVIII. A.
- To bring back acidic wine
- Of letting out
- Which wine likes to decrease
- To bring back flat wine
- To make white wine red
B.
- So a wine has a bad taste
- Wine as whey
- Wine which tastes after pitch
- Spiced wine
- A fast good wine for the healthiness of the body
XIX. A.
- Bozrago wine
- Also sensungen wine
- Wine of gedörten grapes
- Rosemary wine
- Fennel wine
- Anise wine
- Clove wine
B.
- Vermouth wine
- Wine for the cough
- Eye-comfort ( augestrost ) wine
- Sage wine
XX. A.
- Hops wine
- A wine, which definately strengthens the limbs and keeps healthy
- Wine which strengthens the whole body
- Good tasting wine
- A wine, which one wants to give taste
- Wine, against blood-flow, and to strengthening of the stomach
- Merzetig wine
B.
- Blackberry wine
- Onion wine
- Nettle wine
XXI. A.
- So that wine doesn't decrease
- To make yeast-cloudy wine glass beatiful
- Of draining
B.
- Again red wine
- When a wine goes mouldy
- Acidic wine
- Of mild wine
- To keep wine already
XXII. A.
- Of Vinegar
- To make good vinegar
B.
- To make good vinegar in eil , of many kinds
- To make beer vinegar
- Little Medicine Book
- To improvement of the nature and stomach of people
- Medicine so for one who is still weak in the brain and skin
after long sickness
- For the Stomach
XXIII. A.
- A sign by which one may remove all infirmity of the stomach
- Much hand-medicine for all sickdays of the stomach
B.
- Natural rule to stay healthy
- End
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