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