ENEin koch buchlein vonn allerley speiss wie man sie kochen soll Anno 93 Jar
Description
Early manuscript recipe book of a Countess of Hohenlohe written in black ink with the title and headings in red ink. It contains 243 recipes for soups, sauces, gravies, stocks and broths, pies, jellies, tarts, stuffings, marzipan, baked puddings, dumplings, sausages, squishes and mashes, cakes, beignets, pancakes, omelettes, wafers, food colourings etc. They can be sweets and savouries, sweet and sour or a combination of these. Main produces used are meats (ox, veal, beef, venison, lamb, tortoise and beaver tail); fish (pike, lamprey, grayling, trout, goby etc.) and shellfish (mainly crayfish); poultry (chicken, geese, capon, peacock, partridges, hazelhens and all sorts of wild birds). Vegetables, fruit cereals and nuts used are: cabbages, carrots, turnips, lemon, peaches, cherries and sour cherries, abricots, apples, pears, dates, figs, quinces, junipers, walnuts, a lot almonds and sultanas. Among the cheeses used are mainly Parmesan and Dutch cheese. Main spices are: pepper, ginger powder, mace, cinnamon, cloves, coriander, horseradish, saffron and even in one recipe sulfur! Other seasoning ingredients are: lots of sugar, rosewater, vinegar, lekvar, honey, malmsey and other wines etc. The often sophisticated recipes using rare and expensive ingredients and produces would have been used for the upper class and come from Germany, Hungary, Spain, England, Poland, The Netherlands and Bohemia.
Metadata:
Available Online: https://purl.stanford.edu/dj355bj2995
Title: Ein koch buchlein vonn allerley speiss wie man sie kochen soll Anno 93 Jar
Type: Text
Type: text
Date: 1593
Date: 1593]
Language: ger
Format: 79 leaves : paper ; 195 x 160 (170 x 125) mm. bound to 200 x 170 mm.
Format: print
Description: Early manuscript recipe book of a Countess of Hohenlohe written in black ink with the title and headings in red ink. It contains 243 recipes for soups, sauces, gravies, stocks and broths, pies, jellies, tarts, stuffings, marzipan, baked puddings, dumplings, sausages, squishes and mashes, cakes, beignets, pancakes, omelettes, wafers, food colourings etc. They can be sweets and savouries, sweet and sour or a combination of these. Main produces used are meats (ox, veal, beef, venison, lamb, tortoise and beaver tail); fish (pike, lamprey, grayling, trout, goby etc.) and shellfish (mainly crayfish); poultry (chicken, geese, capon, peacock, partridges, hazelhens and all sorts of wild birds). Vegetables, fruit cereals and nuts used are: cabbages, carrots, turnips, lemon, peaches, cherries and sour cherries, abricots, apples, pears, dates, figs, quinces, junipers, walnuts, a lot almonds and sultanas. Among the cheeses used are mainly Parmesan and Dutch cheese. Main spices are: pepper, ginger powder, mace, cinnamon, cloves, coriander, horseradish, saffron and even in one recipe sulfur! Other seasoning ingredients are: lots of sugar, rosewater, vinegar, lekvar, honey, malmsey and other wines etc. The often sophisticated recipes using rare and expensive ingredients and produces would have been used for the upper class and come from Germany, Hungary, Spain, England, Poland, The Netherlands and Bohemia.
Rights: Open for research. Note that material must be requested at least 36 hours in advance of intended use.
Rights: There are no restrictions on use of public domain material.
Description: Ms. codex.
Description: Title from first page of text.
Description: Collation: fol. ii + 76 (first 58 leaves are foliated 1-58) + i ; horizontal catchwords.
Description: Layout: Written in 24 long lines throughout the foliated portion of the text; varying number of long lines in non-foliated section.
Description: Script: Written by 2 scribes: scribe 1, in neat scribal hand, fol. 1r-58r; scribe 2, in Kurrent, fol. 58r-76v.
Description: Origin: Written in Franconia in 1593 or by a women of the Hohenlohe family.
Description: Shelfmark: Stanford Libraries, Mss Codex 1191.
Description: Purchased; 2017. Accession MSS 2017-138.
Description: Public domain.
Description: German.
Description: On the cover is a note saying that the book belongs to "my wife" and is dated [15]93. It is uncertain who exactly this "wife" is. The first leaf is signed in a slightly later hand P. E. G. v. Hohenlohe who is most probably Philipp Ernst count of Hohenlohe-Langenburg (1584-1628). He was the son of Wolfgang, Count of Hohenlohe-Weikersheim, (1546-1610) and Magdalena of Nassau-Katzenelnbogen (1547- 1633), a sister of William of Orange and it is presumably Magdalena who was the first owner of this book.
Description: Cataloged from dealer description, April 19, 2017.
PublishDate: 2019-09-15T16:03:02Z
Metadata:
Available Online: https://purl.stanford.edu/dj355bj2995
Title: Ein koch buchlein vonn allerley speiss wie man sie kochen soll Anno 93 Jar
Type: Text
Type: text
Date: 1593
Date: 1593]
Language: ger
Format: 79 leaves : paper ; 195 x 160 (170 x 125) mm. bound to 200 x 170 mm.
Format: print
Description: Early manuscript recipe book of a Countess of Hohenlohe written in black ink with the title and headings in red ink. It contains 243 recipes for soups, sauces, gravies, stocks and broths, pies, jellies, tarts, stuffings, marzipan, baked puddings, dumplings, sausages, squishes and mashes, cakes, beignets, pancakes, omelettes, wafers, food colourings etc. They can be sweets and savouries, sweet and sour or a combination of these. Main produces used are meats (ox, veal, beef, venison, lamb, tortoise and beaver tail); fish (pike, lamprey, grayling, trout, goby etc.) and shellfish (mainly crayfish); poultry (chicken, geese, capon, peacock, partridges, hazelhens and all sorts of wild birds). Vegetables, fruit cereals and nuts used are: cabbages, carrots, turnips, lemon, peaches, cherries and sour cherries, abricots, apples, pears, dates, figs, quinces, junipers, walnuts, a lot almonds and sultanas. Among the cheeses used are mainly Parmesan and Dutch cheese. Main spices are: pepper, ginger powder, mace, cinnamon, cloves, coriander, horseradish, saffron and even in one recipe sulfur! Other seasoning ingredients are: lots of sugar, rosewater, vinegar, lekvar, honey, malmsey and other wines etc. The often sophisticated recipes using rare and expensive ingredients and produces would have been used for the upper class and come from Germany, Hungary, Spain, England, Poland, The Netherlands and Bohemia.
Rights: Open for research. Note that material must be requested at least 36 hours in advance of intended use.
Rights: There are no restrictions on use of public domain material.
Description: Ms. codex.
Description: Title from first page of text.
Description: Collation: fol. ii + 76 (first 58 leaves are foliated 1-58) + i ; horizontal catchwords.
Description: Layout: Written in 24 long lines throughout the foliated portion of the text; varying number of long lines in non-foliated section.
Description: Script: Written by 2 scribes: scribe 1, in neat scribal hand, fol. 1r-58r; scribe 2, in Kurrent, fol. 58r-76v.
Description: Origin: Written in Franconia in 1593 or by a women of the Hohenlohe family.
Description: Shelfmark: Stanford Libraries, Mss Codex 1191.
Description: Purchased; 2017. Accession MSS 2017-138.
Description: Public domain.
Description: German.
Description: On the cover is a note saying that the book belongs to "my wife" and is dated [15]93. It is uncertain who exactly this "wife" is. The first leaf is signed in a slightly later hand P. E. G. v. Hohenlohe who is most probably Philipp Ernst count of Hohenlohe-Langenburg (1584-1628). He was the son of Wolfgang, Count of Hohenlohe-Weikersheim, (1546-1610) and Magdalena of Nassau-Katzenelnbogen (1547- 1633), a sister of William of Orange and it is presumably Magdalena who was the first owner of this book.
Description: Cataloged from dealer description, April 19, 2017.
PublishDate: 2019-09-15T16:03:02Z
Document History
This manuscript cookbook was acquired by Stanford Libraries in 2017.
Author Name
Possibly the Countess of Hohenlohe or a woman of the Hohenlohe family
IIIF Manifest
https://purl.stanford.edu/dj355bj2995/iiif/manifest