Koge Bog:
Indeholdendis
et hundrede fornødene stycker/
Som ere/om Brygning/Bagning/
Kogen/Brændevijn oc Miød at bere-
de/saare nytteligt vdi Husz
holdning/&c.
Som tilforn icke paa vort Danske
Sprock vdi Tryck er vdgaaen.
Prentet i Kiøbenhaffn/Aff
Salomone Sartorio/1616.

Cook book:
Containing
A hundred useful pieces,
Which are about brewing, baking,
Cooking, aquavit and mead to make,
As is useful in house
Holding &c.
Which before not in our Danish
Language is issued in print.
Printed in Copenhagen, by
Salomone Sartorio, 1616.

Til Læseren. Gunstige Læser/lad dig icke forvndre/at ieg paa vort Danske Sprock/nu lader udgaa den Materie/som tilforn icke blant oss haffuer værit publicerit/eller formedelst Tryckeri giort gemeen for alle. Huilcket skeer aldelis ingen forkort/eller nogen (lade sig vere Kocke eller Køckerske) til forringelse vdi deres erlige Haanduerck i nogen maade: Men Huer Hussholdere til synderlig Gavn oc fordeel vdi deres Hussholdning. Thi det hender sig ofte/at mangen klager/hand kand vel giøre bekostning/oc bringe til veye huad Bordet behøffuer/veed dog icke huorledis hand skal der vdaff koge en god Ret. Dersom Synden icke haffde værit/da skulde vel Jorden selff baaret aff sig saadanne velsmagendes Rødder/Vrter/Fruct oc Grøde/at Menniskene icke saadan kogen oc Vrters forsætning vdi Spijsen/skulde hafft i behoff: Men formedelst Synden/da er Jorden formaled idet oc forbandet/huilcken forbandelse giør/at Vrter oc Rødder icke nær naae den prijss/krafft/virckning oc vdrætning/som de ellers skulde haffue hafft/dersom Menniskene ey haffde syndet. Huor om Vandfloden bær et krafftigt Vidnissbyrd. Thi formedelst denne Guds obenbare oc almindelige straff/da ere Vrter/Rødder/voxendes Træ/saa skændde oc forderffuede/at de icke nu nær haffue den smag/krafft oc vdrætning/saa som for Vandfloden: Huoroffuer Gud Almægtigste hafuer aff synderlig gunst vndt Menniskene Kiød aff Fiske/Fule oc Diur/til diss bedre vnderholdning/at bruge oc nyde. Læss Lutherum i sin første Bog offuer Genesin/huor hand giffuer tilkiende/at en ringe Vrt/som nu paa almindelig Marck trædis vnder Fødder/vel da skulde værit i smag oc Krafft fast liffligere oc bedre/end nu voris ypperste Apoteckiske Kryder. Da efterdi at synden haffuer foraarsagit Gud/at forbande jorden/oc jordens Affgrøde aff saadan forbandelse er forsueckit: Saa haffuer derfor fornødenhed optænckt Konsten/formedelst Ild/saaledis at tilberede/baade Maden/Rødder/Vrter/Fructer/etc. at det kand findis Menniskene tæckeligt oc velsmagendis/oc tiene baade til Legomens ophold oc sundhed: besynderlig naar det tagis oc brugis vdi Guds fryct/met Gudelige Bøner oc Læssning/effter S. Povels Lærdom/sigendis: Maden at helliges formedelst Ordet oc Bønen. Derfor haffuer ieg denne gode forhaabning om alle Rætsindige/at ingen laster eller ancker noget paa denne liden Bog/som vdgaar til huer mands gavn oc gode: Huilcken er samlet aff velforstandige oc velforfarne Hussholdere/som mesten her aff selff haffue forsøgt oc brugt/hues her vdi findis: Men fast heller holde den i god act. Forseendis mig til/at andre/som dette læse oc bruge/oc vide nogit meere oc bedre/huad til Køcken oc Kieller behøffuer/end som her vdi saa korteligen befattet er/de da aff Christelig kierlighed til den meenige Mands nytte/mig saadant gunsteligen metdeele: At om den engang paa ny igien skal tryckis/da formeerit oc forbedrit kunde vdgaa. Diss midler tid/huer fijn oc Gudfryctig Damequinde/Erlig oc tuctig Mø eller Suend vdi Køckenet/bruge sig denne Boog i saa god meening/som den aff et got Hierte metdeelis. Vil saa her met den gunstige Læser i den Almæctiges Beskærmelse befalet haffue. Kiøbenhaffn den 21. April 1616.

To the Reader:
Kind reader, do not be surprised that I in our Danish language now has published the material that among us has not previously been printed or published by a printer to make available to us all. Which happening does not slight or (may they be cook or cook [female]) lessen anyone in their honest craft in any way. But every householder to great gain and advantage in their householding. Because it often happens that many complain he might afford and bring what the table needs, but know not how he shall thereof cook a good dish. If Sin had not existed, then the earth itself would bear such fine tasting roots, herbs, fruit and produce that Man shouldn’t need such cooking and use of herbs. But since Sin has affected earth and cursed it, the which curse causes herbs and roots to have not the price, strength, effect and makeup as they might otherwise have had, had Men not sinned. Of this the Flood is mighty testimony. Because of this God’s obvious and common punishment, herbs, roots, growing trees are so damaged and spoiled that they do not have the taste, power and makeup as before the Flood. Wherefore God Almighty has by great grace allowed Men meat of fish, birds and animals for their better sustenance to use and enjoy. Read Lutherum in his first book over Genesis, where he tells that a small herb which now is trod underfoot on common land then would have been much livelier and better in tasting and in strength than even our best apothecary spices. That after the Sin had caused God to curse the earth, and the produce of the earth is subject to such a curse: thus has necessity contrived the art of using fire to prepare both food, roots, herbs, fruits etc. that it is enjoyable to Men and tasty, and serve both to Laymen’s support and soundness: peculiarly when it is taken and used in fear of God, with Godly prayer and reading, after S. Povel’s teachings, saying: Food is blessed through the Word and the prayer. Therefore I have this good hope of all righteous, that they do not blame or disregard this little book, which is issued to all men’s gain and good: which is collected by clever and experienced householders who mostly hereof have themselves tried and used what is found herein: But further hold it in good regard. Intending myself that others who read and use this, and know something more and better, what the cook and cellarer need, than what herein so briefly is described, that they in Christian love of the common man’s advantage, hurriedly notify me this: That if it again is to be printed, then it could come out bigger and better. In the mean time, every noble and God fearing Lady, honest and hardworking maid or knave in the kitchen, use this book in such good intentions as it is of good heart published. Thus may the kind reader in the grace of the Almighty have ordered. Copenhagen the 21. April 1616.

CAP.I. Om Bagning.

Efterdi en god Hussholdning synderlig behøffuer got Brød oc Øel: Hvor paa temmelig formuendis Folck offte mangler/icke fordi de jo gierne vilde lade til/huad der til behoff giøris: men formedelst ond tilsiun/at der icke handlis met Rug/Meel/Malt/Kedle oc Kar/som det sig bør/ey heller Ilden regæris til maade: Saa vil ieg fordi nogit korteligen her i Begyndelsen/tale om Bagning oc Brygning: Icke udi sin Fuldkommenhed (Thi det hører dette Haandvercks Folck/Bagere oc Bryggere særdelis til) Men saa som en huer Hussholder udi sit Huss haffuer i behoff. Først act/om du vilt haffue din Rug vel foruaret/at der ey skullle om Sommeren komme Mider i Meelet/oc Brødet der aff bliffue ilde smagendis/Da skalt du grundgiffueligen selde all støff oc saaer der fra: Thi er det hoss/ da tager Rugen hæde til sig/oc fordærffuis. Dernest/lad male dit Meel først om Fasten/eller før/om mueligt er/saa megit som du vilt bruge et gantske Aar omkring i dit Huss. Dersom du maler det om Sommeren/da kommer Meelet varmt aff Nøllen/vilt du saa legge det nogen tid lang hen i foruaring/saa bliffuer der Mider aff/eller oc Brødet mulner/faar en ond Smag/etc. III. Vilt du haffue smuckt huit Brød/da act/naar Ruggen er vel tør/bespreng den met Vand/oc met reene Fødder træd den vel i et Kar/lad den siden komme paa quernen/Dog Møllerne ville icke gierne til saadan Rug at male/thi Steenene slidis her aff formegit/ock skulle strax hackis igien. IV. Naar du vilt deine/da besict grandgiffueligen Meelet/deinevandet/Truet/Item Hænderne oc Neglene/at altingest er smuct reent/saa der ingen haar/Hørtaffuer/Traade eller andet saadant vedhenger. Giff saa nogit surdey vdi: thi det brød er altid fast sundere som bagis met Surdey/end det søde/ Besynderlig for den gemeene Mand/her i disse Lande. V. Naar den vel nu er heffuet/saa elt deyen/oc forarbeyde den ræt vel/jo meere Arbeyd den faar/jo bedre Brød der bliffuer. VI. Nogle kaste vel en Haandfuld smaa Salt i Deyen/besynderlig om Sommeren oc Høsten/naar Brødet mulner/saa tager det icke saa snart muln eller Skimmel til sig. Nogle kaste oc Dansk Kommen (Semen cari) Anijs/Coriander/eller andet sligt i Deyen/huilcket giør Brødet velsmagendis/Ja Dillefrø/Fennickelfrø/etc. VII. Vdi Christmaanet pleyer mand oc gierne at bage nogle Bagninger/strax effter huer andre: Thi Onen behøffuer da mindre Ved oc Varme/oc Brødet kand da længst foruaris. VIII. I dyr tid er det vel skeet vdi Schlesien oc andensteds/at fattige Folck hafue vdi deres store trang taget Rughalm/oc skaaret den suarlig smaa/taget saa aff denne smaa hackelse to Skepper/blandet der iblant en Skep Rug/ført saa det til Møllen/oc der aff baget Brød/oc der met behiulpet sig det beste mueligt vaar.

Chapter I. About Baking.

Since a good household especially needs good bread and beer: wherein fairly many people often lack, not because they really want to make what is needed: but because bad oversight, that they don’t handle rye, flour, malt, cellar and trough as they should, nor regulate the fire as they shoud. Then I shall a little briefly here in the beginning discuss baking and brewing: not in perfection (because this is the domain of the craftsmen, bakers and brewers), but such as each householder needs in his house. First act, if you want your rye well stored, that there should not come mildew in the flour in summer, and the bread thereof tastes bad, then you must carefully sift all stuff and chaff therefrom: for if there is mould then the rye takes it up and is spoiled. Next, let your flour be ground only in the Fast, or before if possible, as much as you will use in a year in your house. If you mill it in summer, then the flour comes hot off the mill, if you want to keep it then in storage for some time, it will get mildewy and the bread moulds, has a bad taste etc. III. If you want nice white bread, then act when the rye is well dry, sprinkle it wiht water and with clean feet tread it well in a container. Let it then on the mill, but the millers don’t want to grind such rye, since the stones are worn too much in this way and have to be remade again soon. IV. When you wish to bake, then inspect carefully the flour, the baking water, the trough, Item the hands and nails, that everything is nicely clean, that there is no hair, tow, threads or such attached. Then put some sourdough in, for the bread is always much better which is baked with sour dough, than the sweet. Especially for the common man in these lands. V. When it is now risen, then knead the dough, and prepare it rather well, the more work it gets, the better bread it makes. VI. Some throw in a good handful of salt in the dough, especially in summer and autumn, when the bread moulds, then it doesn’t take mould or mildew on so quickly. Some also put in Danish cumin (semen cari), aniseed, coriander or other such in the dough, which gives the bread a good flavour. Aye, dillseed, fennel seed etc. VII. In the Christmonth one often bakes a few bakings, shortly after each other: for the oven then needs less wood and heat, and the bread kan then be stored longer. VIII. In expensive times it happens in Schlesien and other places, that poor people in their great need use rye straw, and cut it very fine, and with two bushels of this, and one of rye, they take it to the mill, and of it they bake bread, and in this way make the best of what they have.

Hvorledis oc i huad maade Malt skal giøris/oc siden bryggis/kand icke lætteligen skriffuis/eller ved Bogstaffuene læris: Mand skal selff være hoss/oc selff holde en Haand der hoss. Thi huer Landskab haffuer her vdi sin besynderlig art oc maade. Dog merck: Naar du vilt støbe Biug til Malt/da lad det staa i støb ved 3. Dage. Men er Biuget offuer et Aar gammelt/da vil det staa i blød vdi 4. Nætter oc Dage. Haffre støbis ickun een Nat. Rug en Nat oc Dag. II. Naar Biuget er dyrt/saa tag halffparten Rug/oc halffparten Biug/støb huert for sig selff/oc giør Malt aff/mal det tilsammen/at det blandis vel iblant huer andet. Dette Øel bliffuer synderlig feet oc velsmagendis/men om Sommeren holder det sig icke længe/thi det bliffuer snart sur. Om Vinteren gaar det vel hen. III. Vilt du at Ølet skal bliffue varigt/da skalt du leege eller siude det diss længre/vel to eller tre Timer/oc giffue det vel Humle. Saa maa mand oc haffue god tilsiun med Humlen/at den siuder ræt til maade/saa den huercken er for raa/oc icke heller siuder for megit/at Krafften forgaar. Det er icke wraadeligt/at man legger den Humle mand vil bruge (3.4.6.8. Skepper/affter som Maltet er lidet eller megit til) vdi en seck/om Natten tilforn i en varm Bageroen/saa den kand være gemeen varm/naar du vilt bruge den/da skalt du vel formercke/at hendis Krafft formeeris oc sterckis. IV: See vel til at Tapperocken aldrig saa tettis/at der jo altid rinder nogit aff Vrten fra: Thi er den aldelis tet/saa intet rinder/da bliffuer Ølet rostesurt. V. Naar du sætter Gierd paa/da see grandgiffueligen til/at du sætter ey forheet eller forkalt paa: Men naar det er nogit meere end Melckvarmt. Vil det icke fort oc giøris/saa tag Jusquiamum, oc leg under Karret som du haffuer sæt paa. Probarum. VI. Stop en Haandfuld Humle eller Erter/oc et nygiort Eg eller to i en Tønde Øl/saa bliffuer Ølet frisk/oc icke surt. Spundet skal met Leer oc Sand vel tilteckis. Naar offuer Svickhullet oc Spundet leggis et reent Klæde/oc der paa Salt oc sand/saa doffnes ey Ølet/saa længe der tappis aff. VII. Vilt du beholde Øel (eller Vin) vdi en Flaske/naar du vandrer/at det ey skal dofne/saa kast to eller tre Nellicker der i. VIII. Naar man tuilder eller Fader/saa tag all gierden/met saa megit aff Ølet/som kand giøre en halff tønde/oc leg dette paa en heel Tønde/spund den vel tet til/lad den siden paa en anden Tønde/da faar du megit sterck Øel. IX. Huorledis du vilt haffue dit Øel kryddet/da tag Vrterne/aff huilcke du vilt Ølet skal haffue sin Smag/tør dem/stød dennem smaa/oc sy dem i en liden Pose/leg et stycke Bly eller reen Steen i met/at det kand siunke/oc leg ned i Tønden giennem spundet. Saa kand mand handle met Lavendel/ Salvie/ Isop/ Malurt/ Byncke/ Rossmarin/ Hiertensfryd/ Mynte/ Laurbær/ Angelicarod/ etc.

Chapter II. About brewing.

How and in what manner Malt should be made, and then brewed, cannot easily be written or be learned by letters: one should be there and have a hand in it. For each land has in this its peculiar art and manner. However note: When you want to sprout corn for malt, then let it sprout for three days. But if the corn is over a year old, then it should be soaked for four nights and days. Oats is soaked only one night. Rye a night and a day.

II. When the corn is expensive, then take half rye and half corn, soak each by itself, and make malt thereof. Grind it together so it is well mixed together. This beer becomes particularly fat and welltasting, but in summer it doesn't last long, for it sours quickly. In winter it keeps well.

III. If you want the beer to keep, then you should cook or seethe it the longer, well two or three hours, and give to it hops. Then you must have good oversight of the hops, that it seethes properly, so it is not too raw and not seethed too long, that the power is lost. It is not discouraged that you put the hops you wish to use, (3,4,6,8 bushels according to the malt being little or much) in a sack over night in a warm baker's oven so it can be quite warm when you want to use it, then you will notice its power is increased and stronger.

IV. Make sure that the tap is never so tight that it always overflows some of the brew, for is it completely tight, that nothing overflows, then the beer becomes very sour.

V. When you put the yeast in, then make careful certain that you don't put it on too hot or too cold, but when it is slightly more than lukewarm. If it canot be done quickly then take Jusquiamum, and put under the vat you've put on. Probarum.

VI. Put a handful of hops or herbs and a fresh egg or two in a vat of beer, then the beer will be fresh and not sour. The opening should be well covered with clay and sand. Over the airhole and the tap a clean cloth is placed, and upon it salt and sand, so the beer does not get contaminated as long as you are tapping it.

VII. If you want to keep beer (or wine) in a bottle, when you wander, so it shouldn't sour, then throw three cloves therein.

VIII. When you rack or tap, then take all the yeast, with as much of the beer as can make a half barrel, and put this on a whole barrel, close it tightly and put it then on top of another barrel. Then you will have very strong beer.

IX. However you want to have your beer flavoured, then take the herbs of which you want hte beer to taste, dry them, crush them small, and sew them into a small bag. Put a piece of lead or clean stone in with it so it can sink and put into the barrel through the taphole. Such you can have lavender, sage, hyssop, wormwood, [byncke], rosemary, heartsease, mint, laurelberry, angelica root etc.

CAP.III. Om Brendevijn.

Tag Berme eller Gierd/giff den i Panden/dog icke forfuld. Giør dig et Træ/nogit længre end som Panden er høy/oc giør det bred paa enden/huor met du kand røre/naar det varmes/indtil det siuder. Giør en god lueild af tørre træ vnder/oc rør saa lenge der i met træet/indtil du fornemmer at det siuder op/oc vil løbe ofuer. Tag saa jligen Ilden fra/oc leg for Munden eller Oenlogget/oc sluck den vd/saa at det giffuericke saa stor en Lue fra sig. Sæt saa Hatten eller Hielmen paa/saa at Røret paa Hatten gaar lige i Røret paa den Tønde/det kolde Vand er vdi. Kleinet saa tet til med Dey/eller vel tilgiord Leer/som er dyppet i Bermen: Sæt saa dit receptaculum eller Glass/Flaske/Krucke/etc. for/det kand løbe vdi. Lad saa løbe/indtil den gode Spiritualische Materie er vdløben/i Krucken eller Flasken/Huilcket du kand mercke her aff: Giff lidet i Ilden/sluckis det/oc giffuer ingen blaa Lue fra sig/saa duer det intet mere. Tag saa panden aff/sla i en Tønde/til Suin Bermen/oc giff saa paa ny vdi igien/anden Berme eller Gierd. Giør alt som tilforn/saa mange pander som du vilt. Men huad du haffuer bekommit der aff/det tep suarlig tet til/at det icke evaporerer, bryder igiennem met sin subtile luct/oc saa forsuinder i Lufften.

Naar du nu haffuer brendt eller distileret saa mange Pander som du vilt/tag saa denne colligeret phlegma, (det er/det som du haffuer faaet for din wmag) oc lad i panden paa ny igien/saa den kand vere halff (dog Panden maa tilforn være vel reen skuret oc toen inden til/saa vel som oc Hatten i begge Rørene/baade det som gaar fra Hielmen/oc det igiennem Vandtønden/toes vel inden i met en Klud/bunden paa en lang Kiep/oc siden skylles effter.) Skær Ingefer i smaa stycker. Item Calmus/du maat vel oc tage Canelbarck/peber oc andre vrter/om du vilt/saa megit som et lempelig Saltsircken/kast det i Panden met/sæt Hatten eller Hielmen paa/oc forlutere eller klein den ræt tet til/oc holt altid kalt vand i Tønden/giør saa en liden oc sacte Ild vnder/sæt et receptaculum eller Flaske for/oc destilleer saa/indtil det beste er aff samme Phlegmate oc ilagde vædske vddraget/huilcket du kand forfare/lige som tilforn/om du slar lidet i Ilden/oc det luer. Her maa mand nu synderligen giffue act paa tuende Stycker. At mand ræt veed at regære Ilden/saa den ey bliffuer forsterck eller forsuag. Bliffuer den forsterck/det kand du mercke/om Røret eller Piben for til Ryger. Er oc Ilden forsuag/saa drypper det intet. Mand bruger vel tøre Træ/naar mand først brender Bermen: Men naar lutres eller klares skal/da bruges Kul.

II. Var flittig/at der kommer icke Liuss for til Piben/Thi Vijnen drager Luen til sig/slar Hatten aff/at de som nær da ere hoss/maae tage sig vare. Jeg veed de/som saa her aff ere skamferede/at de maatte sætte Liffuit til. Om du vilt haffue en god Drick til dit egit Liff/saa tag en Peel eller halff Potte for aff. Thi det som sidst løber/er icke vden Forgifft/oc Mauffuen gantske skadeligt. Her vil ieg nu fremsætte/huad Dyder god Brendevijn fører met sig/naar det brugis til maadelighed/oc icke til offuerflødighed. Ict oc verck/huor den er/i Ryggen/Beenene/etc. offuerstrøgen for en sact Ild/met sterck Brendevijn/stiller pijnen.

2. Huo heess er/hand bestryge sig om Halsen met Brendevijn/oc dricke der aff fastendis tre Morgener.

3. Huo som huer Morgen dricker der aff en liden skee fuld/besynderlig gamle Folck/da bliffuer hand neppelig siug. Thi det fortærer den slimagtige Vædske/som foraarsager siugdommen.

4. Om et Menniske myster Maalet mod døden/da giff hannem Brendevijn i Munden/strax kommer hand at tale.

5. Vil mand indgiffue Brendevijn i et død Menniske/da forraadner icke Legomet snart/enten offuen eller vnder Jorden: Ey heller stincker.

6. Huo som haffuer steen i Bleren/hand drick om Morgenen lidet/da bryder det steenen/at den gaar i tu/oc fra hannem.

7. Huo idelig om Morgenen dricker lidet brendevijn/da døer hues Orme der ere om Hiertet/Lungen eller Leffueren.

8. Huo idelig ont haffuer i Hoffuedet/hannem tien oc samme drick vel/at hand end oc toer Hoffuedet der met.

9. Huo Hoste haffuer/hand dricke Brendevijn met anden Vijn/saa hielper det.

10. Huo icke vel kand høre/hand lade en drobe i øret/saa kommer han sig til at høre.

11. Huo Vattersot haffuer/dricke sig brendevijn/oc stryge Bugen der met mod en heed Ild.

12. Huo Orm haffuer i Øret/lad en taar der i/saa døer hand.

13. Huo sin Hud/Hoffuet oc Ansict toer met Brendevijn/da er det altid skiønt/styrcker Sindet oc Hiernen.

Chapter III. About aquavit.

Take barm or yeast, put it in the pan but not too much. Make a wood, a little longer than the pan is high, and make it wide at the end, with which you can stir when it gets hot until it seethes. Make a good hot fire with dry wood under and then stir long with the wood until you feel it begins to boil and wants to boil over. Then take away the fire, and cover the hatch or ovendoor so it doesn’t give off as much heat. Then put the hat or the helmet on, so that the pipe of the hat fits into the pipe on the barrel which the cold water is in. Then cover with dough or well prepared clay dipped in the barm. Then put out the receptaculum or glass/bottle/pot etc. for it to run into. Then let it run until the good spiritualishe matter is run out in the crock or bottle which you can tell this way: pour a little in the fire. If it goes out and doesn’t give off a blue flame, then it is no good anymore. Take then the pan off, pour the barm into a barrel for the pigs, then add new barm or yeast. Do everything as before, as many pots as you wish. But what you have made thereof, cover it tightly so it doesn’t evaporate, break through with its subtle smell and so disappears into the air.

When you now have burned or distilled as many pans as you want, then take this collected phlegm (that which you have received for your efforts), and put it in the pan again, so it is half full (however the pan must first be clean scoured and rinsed inside, as well as the hat and both pipes, both the one leading from the helmet and that through the barrel of water, wiped well inside with a cloth, tied on a long stick, and then rinsed afterwards.) Cut ginger in small pieces, Item Calmus you may also take cinnamon, pepper and other herbs if you like, as much as is suitable for taste, throw it in the pan with it, put the hat or helmet on, and tie or cover it tightly and always keep cold water in the barrel. Then make a slow and small fire under it, put a receptaculum or bottle in front and distill then until the best is of the same phlegmate and the liquid drawn out, which you can tell just as before if you pour some in the fire and it burns. Here you must now note particularly two things. That you must regulate the fire that it doesn’t get to hot or too weak. If it is too hot you’ll know by the pipe is steaming. If the fire is too weak then nothing will drip. You use well dried wood when you first burn the barm, but when you distil or clear you use coal.

II. Take care that there is no spark near the pipe, for the wine draws the flame and blows the hat off so that those who are there take care. I know those who have been hurt by this, that they lost their lives. If you want a good drink for your own life, then take a peel or a half pot off before. For that which runs off last isn’t without poison, and is hurtful to the stomach. Here I now wish to list what good things aquavit brings, when it is used in moderation and not to excess. Gout and pain where it is in the back, legs etc. rubbed before a slow fire with strong aquavit stills the pain.

2. He who is hoarse, rub the neck with aquavit and drink it on an empty stomach three mornings.

3. He who each morning drinks a small spoon full, especially old people, then he hardly gets sick. For it destroys the slimy fluid which causes the sickness.

4. If a man loses his speech near death, then give him aquavit in the mouth, and he immediately speaks.

5. If you want to give aquavit to a dead person, then the body doesn’t rot quickly, neither above nor below ground. Nor stinks.

6. He who has bladder stones, he drinks a little in the morning, then it breaks the stone so it is in two and leaves him.

7. He who every morning drinks a little aquavit then the worms die that are around the heart, lungs or liver.

8. he who often has a headache, he drinks the same drink and also wipes his head therewith.

9. He who has a cough, drinks aquavit with other wine and that helps.

10. He who cannot hear, put a drop in the ear then he will hear.

11. He who has the (tuberculosis), drinks aquavit and rubs his belly therewith in front of a hot fire.

12. He who has worm in the ear, a dram therein and he dies.

13. He who rubs the skin on his head and face with aquavit has always beautiful skin, strengthens the mind and brain.

CAP. IV. Om Edicke.

Naar Øel eller Peremust bliffuer megit gammel/eller oc ligger paa varme steder/forandres det gierne til Edicke. Sommesteds brygger mand Edicke/saa at Edicke giøris i tuende maade: Enten aff sig selff/eller fomedelst Konst. Den bryggis i saa maade: Mand tager søt Øel oc siuder det/lader det siden bliffue kalt/kaster saa Surdey oc steegte Erter de noget ere forbrende/der vdi/saa faar mand snart god Edicke. Jtem/Biug oc Erter steegte paa en Pande/til de bliffue sorte/oc lagde i vijn/saa haffuer mand Edicke inden to Dage. Somme legge oc der i Birckespaane/som ved Ilden vel ere tørde. Vilt du snart haffue en god Edicke/saa kast Salt/Peber oc Surdey sammenblandet/i Vijn eller Øel/oc rør det vel om. Eller oc Glødsteen/Tegelsteen/skaal/etc. oc kast der i. Jitem Reddicker/wmode blommer/Slaaen/etc.

Chapter IV. About vinegar.

When beer or perry become quite old, or is stored in a warm place, it is wont to turn into vinegar. Someplaces people brew vinegar, so that vinegar is made in two ways, either by itself, or by art. It is brewed in this way: You take sweet beer and seethe it, then let it go cold. Throw sourdough and fried peas that are a little burned, therein, and then you will soon have good vinegar. Item, yeast and peas fried on a pan, until they are black, and put in wine, then you have vinegar within two days. Some also put in it birch shavings, that have been dried by the fire. If you want a good vinegar quickly, then put salt, pepper and sourdough together, in wine or beer, and mix it well. Or soapstone, brick, shells etc, and put it in. Iitem, radishes, unripe plums, sloe etc.

Hvad kogen anlanger/vil jeg først sætte her nogle stycker/som hoss oss i vore Lande brugelige ere. At Køckersken eller Kocken skal være reenfærdig/oc holde sine Potter/Gryder/Kedle/Pander/oc andet rædskab/altid reenlig/giøres der intet behoff at omtale/huer veed vel saadant selff: Thi om nogen Mad rædis oc kogis vdi en skiden Gryde eller Potte/om det vaar icke andet end en Søbekaal/da faar den strax en skiden oc ond smag der aff. Eller om mand seer en skiden Kockedreng eller Pige/tæncker huorledis den omgaar met Maden/rører der vdi/falder vel skarn aff Ermer i Gryden hand rører i/etc. da faar mand gierne en leede oc keedsommelighed til hans Mad/derfor bør alting her at være reenligt/giffue skarnet/Haar oc disslige paa eet Fad/oc beholde det selff: Men den reene Mad paa et andet/at frembære for got Folck. Saltmad/røget Flesk/Kiød/Tunge/Faarekrop/Gaasekrop at koge/veed vel huer/der om ville wi intet skriffue.

Chapter V. About cooking.

As far as cooking is concerned, I would first state a few things that are common in our lands. That the cook or [female cook] should be cleanly, and keep their pots, pans, containers, pans and other tools always clean, there is no need to tell, everyone knows this themselves. For if any food is made or cooked in a dirty pot or pan, even if it wasn’t anything other than a cabbage, then it will immediately get a dirty and evil taste thereof. Or if you see a dirty cook’s page or maid, imagine how they interact with the food, stirring it, their sleeve is bound to fall in the pot they are stirring, etc. then you are likely to feel unhappy and dislike their food, therefore everything here should be clean, give the dirt, hair and such on a tray and keep it themselves, but the clean food on another and serve it forth to good people. Salt food, smoked ham, meat, tongue, mutton, goose to cook surely everyone knows how to cook, thereof we will write nothing.

Der om megit at skriffue/giøris icke i behoff/det veed huer Bondequinde/Oc offte skal mand hoss en Bonde smage en bedre Søbekaal/end vndertiden vdi et HerreKøcken. Dog kogis en Søbekaal i saa maade: Sæt Vand oc Haffregryn paa Ilden/met en Rødløg eller to smaa hacket/lad det siude indtil det bliffuer smuck jeffnt/hack Kaalen vel smaa/jo smære den hackis/jo bedre den bliffuer. Naar Saadet er jeffnt/saa giff Kaalen i/oc lad siude den til den er blød/giff saa Smør i: men vilt du haffue den met Ister/saa gnid Istren smaa tilforn/oc lad det siude met Haffregryn.

VI. To cook cabbage

There is no need to write much about it, every farmer’s wife knows how. And often at a farmer’s you will taste a better cabbage than in the noble’s kitchen. However this is how a cabbage is cooked: Put water and oats on the fire with a red onion or two finely chopped. Let it seethe until it is nice and smooth. Chop the cabbage finely, the finer the better it will be. When the sauce is smooth then put the cabbage into it and let it seethe until it is soft. Then put butter in: but if you want it with lard then grind the lard finely first and let it seethe with the oats.

VII. Græsskar at koge.

Skær det i stycker/oc skred den grøne Barck aff/tag oc vd det bløde der inden i er/met Kierner oc alt/oc kast bort/eller foruar Kiernene/om de ere mode/til at sætte: det andet bløde duer intet/Skær siden de stycker vdi smaa terninger. Tilforn maat du haffue sæt paa Ilden en reen glassered Potte met melck/oc naar det siuder/saa kast disse Terninger der i/oc lad vel siude: Naar det nu er saaden smuck mør/saa gnid det smaat i Potten met en Træskee/oc sæt det paa Ilden igien. Naar det nu nogit nær er siudet/saa lad nogit reffuit Huedebrød der i/oc lad saa en opsød tilhobe/giff siden smør/Peber oc Saphran der i/saa haffuer du en kostelig Ret.

VII. To cook squash.

Cut it in pieces and peel off the green bark. And take out the soft stuff that is inside with seeds and all and throw it away or keep the seeds if they are ripe to be planted: the other soft stuff is no use. Then cut the pieces into small dice. Before you must have put on the fire a clean glazed pot with milk and when it seethes then throw these dice into it and let it seethe well: When it is nice and soft then grind it small in the pot with a wooden spoon and put it back on the fire. When it has seethed a while then put some grated wheat bread into it and let it cook together. Then add butter, pepper and saffron into it and you have a fine dish.

VIII. Kirsebær/Suedsker.

Tag Kirsebær oc leg i et sold/saa at de ey røre hin anden/sæt soldet i en varm Oen/at de vel tørris/saa ere de gode Suedsker. Dem kand du bruge i saa maade: Tag Vijn oc Vand/lige megit aff huert/siud Kirsebærene der vdi/oc sla nogit Sucker vdi/steeg siden Brød i Smør/oc lad dette Saad offuer.

VIII. Cherries/Prunes.

Take cherries and put them in a colander so that they don’t touch each other. Put the colander in a warm oven so that they are well dried and then they are good prunes. These you can use this way: Take wine and water equal amounts. Seethe the cherries in it and put some sugar into it. Then fry bread in butter and let this sauce over it.

IX: Kirsebær Mooss.

Tag en heel hob Kirsebær/oc vden Vand siud dem noget vdi en Kedel/Heng saa en Blorgarns Pose op vnder Lofftet/oc lad dem i. Kryst saa vd all Osen/oc siud den vdi iiij.Timer/dog saa/at du altid rører det/saa bliffuer det smuck tyck: Giff saa der vdi noget Sucker eller Honning/oc Nellickepuder.

IX: Cherry mash.

Take a whole heap of cherries and seethe them somewhat in a kettle without water. Then hang a muslin bag up in the rafters and put them in it. Then push all the juice out and seethe it for four hours but always stir it, then it will become well thick. Give that into some sugar or honey and powdered cloves.

X. Sild at koge.

I. Saltet Sild legges i blød een Nat/siden siudes/reglet eller wreglet.

II. Naar den er blødt/hengis den i tørre/fyldis met Løg/prickes met en Kniffsod/oc siden steeges paa en Rist.

III. Sæt Biuggryn eller Haffregryn i blød en Nat vdi Melck/bland den met Peber oc Corender/eller smaa Rusiner/at det eltes sammen som en Grød. Skær Silden langs ad Ryggen/oc fyld den met samme Grød/oc forbind den met Traad/siud den siden/oc giff den op met Smør/haffuer en besynderlig smag.

X. To cook herring.

I. Salted herring is watered overnight, then seethe it [reglet or wreglet].

II. When it is soft, hang it to dry, fill it with onion. Prick it with a knife’s edge and then fry it on a griddle.

III. Put barley or oats to soak one night in milk. Mix it with pepper and coriander or small raisins and mix it like a porridge. Cut the herring along the back and fill it with this porridge and tie it with thread. Then seethe it and give it out with butter. It has a peculiar taste.

XI. Adskillige slags Steeg aff Vild at indsalte.

Tag Vildbraden som den er specket/dryppet oc vel steegt/lad den bliffue kold. Dernest tag saa megen Edicke/som samme Vildbrad vel kand betæcke/saa oc Honning som er klaret/skummet/oc vel reengiordt/lad saa megit aff samme Honning i Edicken/som du vilt haffue den skalvære sød. I lige maade kom der i halffstøtte Peber/heele Nellicker/oc Muskateblommer sønderknusede mellem Hænderne/lad det vel tilsammen siude en halff Time: Der effter sie samme decoction igiennem en Haardug eller reent Klæde. Tag noget aff samme Vrter met Timian/Meyran/halffstøtte Peber/oc strø paa Bunden/i det Kar som Vildbraden skal i leggis: Oc leg saa et Law aff Stegen/siden Vrterne igien/oc saa et andet Law/dersom du haffuer nogit igien/Oc lad siden den decoction der offuer/Forvar det vel/oc met et reent Klæde tecke det til. Naar du nu vilt bruge Steegen/saa tag den icke op met bare Hænder/Men met en Forck eller Gaffel/at den der igien bliffuer/icke skal skimles oc fordærffuis. Naar du nu vilt sætte Steegen paa Bordet/saa sla aff samme Saad der paa/saa megit som behoff giøris.

XI. Several kinds of game roasts to pickle.

Take the game as it is larded/dripping’ed and well fried, let it go cold. Thereafter take as much vinegar as can cover the same game, and also honey that is cleared, scummed and well cleaned. Put as much of the same honey in the vinegar as you want it to be sweet. In the same manner put in half-crushed pepper, whole cloves and nutmeg flowers crushed between the hands. Let it seethe well together half an hour. Thereafter pass the same decoction through a hair sieve or clean cloth. Take some of the same herbs with thyme, marjoram, half-crushed pepper and sprinkle in the bottom of the vessel the Vildbrand shall be put into. And then a layer of the roast, then the herbs again, and then another layer of which you have any left, and then put the decoction over it. Keep it well and cover it with a clean cloth. When you want to use the roast then don’t pick it up with bare hands, but with a fork or fork so that what remains isn’t spoiled and ruined. When you want to put the roast on the table then pour the same sauce over it, as muhc as is needed.

XII. LammeHoffueder at beholde Vinteren offuer.

Sjud LammeHoffuederne/oc siden reense dem/oc gnid dem vel met Lønborg Salt/leg dem ordentlig i et kar/at kiødsiden vender ned paa hin anden/oc strø Lønborg Salt tynt der offuer/saa at Salten paa een Nats tid kand drickis der i. Sla siden aff Baisalt en Lage/at et Eg kand flyde der i. Siud samme Lage/oc giff der offuer/leg der paa en bond met ringe tyngsel/som kand holde dem ned. Saaledis kand mand foruare Fødder/Callune/Feedtarme/Leffuer/oc Hiertet aff Lam/oc andet ferskt aff Øxne. Naar du vilt bruge det/saa leg det een Nat oc Dag i fersk Vand/oc forny nogle gange Vandet/steeg det siden.

XII. Lambs’ heads to keep through the winter.

Seethe the lambs’ heads and then clean them, and rub them well with Luneburg salt [rock salt]. Put them properly in a container so that the meaty sides are turned to each other, and sprinkle Luneburg salt thinly thereover so that the salt can be absorbed overnight. Then make of bay salt [sea salt] a solution so that an egg can float therein. Seeth the same solution and pour it over, then put over a [board/lid] with slight weight that can hold them down. This way you can keep feet,[callune], big intestines, liver and heart of lamb and others fresh of Beef. When you want to use it, then put it one day and night in fresh water and replace the water a few times. Then fry it.

XIII. At indsalte Negenogen/Helleflønder/Aal/oc anden fersk Fisk.

Tag den ferske Fisk/naar den vel er reenset/skær den i smaa Stycker/en Finger lang/drøss den met Salt/søl den lidet i Huedemeel/lad den brun steeges i Smør/eller Bomolie/oc bliffue kaald. Tag Øledicke/oc lad faa en opsød/oc lad i lige maade bliffue kaald. Tag siden Timian/Meyran/halffstøtte Peber/oc Muskateblommer/strø dem paa Bonden/huor du vilt giemme Fisken. Leg saa et Law Fisk/oc siden saa fremdelis. Lad siden den kaalde Edicke offuer/oc leg et Log met ringe Tyngsel der paa. Der i maa icke røres met Hænder/Men met en Skee/paa det Edicken ey skimles.

XIII. To pickle lamprey, skate, eel and other fresh fish.

Take the fresh fish when it is well cleaned. Cut it into small pieces a finger long. Sprinkle with salt, dip it lightly in wheat flour, fry it brown in butter or olive oil and let cool. Then take thyme, marjoram, half-crushed pepper and nutmeg flowers. Sprinkle them on the bottom of where you want to keep the fish. Then put in a layer of fish and then on continue. Then pour the cold vinegar over it and cover with a lid of slight weight. Don’t put your hands into it, but use a spoon so that the vinegar isn’t spoiled.

XIV. Lage at siude/som kand brugis til Kiød oc Fisk/Aaret igiennem.

Tag alle slags Lage/huad heller den haffuer værit paa Fisk eller Kiød/I huor gammel eller harsk den er: Findis der vdi nogit Salt wsmeltet/da sla det vel met reent Vand/saa det bliffuer sterck/oc kand bære et Eg: Der effter siud samme Lage tilsammen/at den nogle gange bekommer god opsød/oc bliffuer vel saaden. I midler tid skal den største Wreenhed der aff skummes: Huilcken skum skal optagis i en Kurff/oc et reent Klæde der offuer/at den reene Lage kand lecke igiennem. Siden bint et reent Linet eller wldet Klæde offuer en Tønde/oc sie Lagen igiennem/lad den staa der vdi/oc brug den effter Haanden som dig best siunis. Mod Paasken skal alt det Kiød/som effter Michaelis vaar slactet/vdfylles i den samme Lage det ligger vdi/oc reen giøris (dog at samme Lage siudes ocsaa/som før berørt er) siden leggis vdi en reen Tønde/oc Lagen som i saa maade er saaden/skal der offuer giffues/Huilcken Lage gantske Sommeren igiennem beuarer Kiødet fra harskhed. Kunde nogen foraarsagis i Ormemaanet eller om Sommeren/at slacte nogit Fæ/oc vilde foruare Kiødet/da lad samme Kiød vel gnide met Baysalt/oc lad det ligge i 24. timer/oc siden sla samme Lage der offuer/saa at Kiødet der onder kand betæckis/saa bliffuer det i alle maade wskad. Belangendis Lammekiød/fersk Fisk/eller anden saadan veeg Spijse/som mand acter strax at lade forbruge/giøris ey behoff met Baysalt at gnide/Men alleeniste at legge i fornæffnde Lage.

XIV. Brine to seethe which can be used for meat or fish all through the year.

Take all kinds of brines whatever it has been on fish or meat and however old or off it is. Is there any unmelted salt in it then beat it well with clean water so that it is strong and can carry an egg. Thereafter seethe the same brine together so that it is brought well to the boil a few times and becomes well this way. In hte mean time scum off the worst uncleanness from it. The which scum shall be taken up in a basket and a clean cloth over it so that the clean pickle can leak through. Then tie a clean piece of linen or cloth over a barrel and sieve the brine through it. Let it sit therein and use it as you need it as you see fit. Towards Easter all the meat that was killed after Michaelmas should be taken out of the brine it is in, and be cleaned (however that brine is also seethed as previously described) and put into a clean barrel and the brine that was made this way shall be poured over it. The which brine will keep the meat right through the summer without spoiling. If one is caused in the snake’s month [july] or in summer to kill an animal and wanted to keep the meat then rub the same meat well with bay salt and let it lie for 24 hours and hten pour the same brine thereover so that the meat is covered by it, and it will be undamaged in all ways. Concerning lamb’s meat, fresh fish or other such food that one intends soon to consume, it is not necessary to rub it with bay salt, but only to put in the aforementioned brine.

XV. Røget Kiød met en hast at bekomme.

Tag Kiødet saa varmt som det er slactet: Jo varmere/jo snarere tager det Saltet til sig/gnid det vel met Salt/. lad det der i ligge 24. Timer/der effter heng det i en skarp Røg aff Bøge væd/Thi Eegen giffuer fra sig en beesk smag.

XV. Smoked meat to make quickly.

Take the meat while it is still warm killed; the warmer the quickler it will absorb the salt. Rub it well wiht salt and let it sit therein for 24 hours. Thereafter hang it in a sharp smoke of beech wood for the oak gives a bitter taste.

XVI. Vildt aff Fule oc Diur om Sommeren at foruare.

Tag samme Vildt/(om du det behøffuer i Ormemaaneden) lad det vel reent giøris/oc speck det/ligervijss som det strax bør at steegis/leg det vdi et reent Kar/smelt der til saa megit Smør/som samme Vildt vdi Karet kand betæcke: Dog smøret skerres/oc Saltet fratagis/huilcket der effter skal giffuis offuer samme Vildbrad/oc foruares vdi en Kielder/saa kand det bliffue wskadt en tid lang. XVII. Grøne Erter at siude/at de ey bliffue vandiske. Tag en Gryde eller Kedel fuld aff Vand/paa to Fingers bred nær/sæt den til Ilden/Tag siden grøne Erter/leg dem i en Leerpotte/bind et reent Linklæde der offuer. Huel saa samme Potte Erterne ere vdi/offuer Gryden eller Kedlen met Vandet/saa at Erterne komme at ligge paa fornæffnde Linklæde/oc vandet kand gaa offuer Potten/dog at Erterne icke røre Vandet/Giør siden sterck Ild der vnder/saa bliffue Erterne aff jemmen der opstiger møre/oc icke vandiske/Men Naturligere end ellers.

XVI. Game of fowl or beast in summer to keep.

Take the same game (if you need it in the snake’s month) let it be well cleaned and lard it just as if it were to be roasted then. Put it in a clean vessel and melt thereto as much butter as can cover the game in the vessel well. However the butter is clarified and the salt taken out which thereafter is poured over the same game and kept in a cellar. Thus it can be preserved a long time.

XVII. Grøne Erter at siude/at de ey bliffue vandiske.

Tag en Gryde eller Kedel fuld aff Vand/paa to Fingers bred nær/sæt den til Ilden/Tag siden grøne Erter/leg dem i en Leerpotte/bind et reent Linklæde der offuer. Huel saa samme Potte Erterne ere vdi/offuer Gryden eller Kedlen met Vandet/saa at Erterne komme at ligge paa fornæffnde Linklæde/oc vandet kand gaa offuer Potten/dog at Erterne icke røre Vandet/Giør siden sterck Ild der vnder/saa bliffue Erterne aff jemmen der opstiger møre/oc icke vandiske/Men Naturligere end ellers.

XVII. Green peas to seethe so that they do not become watery.

Take a pot or kettle full of water but for two fingers’ breadth and put it to the fire. Then take green peas, put them in a clay pot, and tie a clean linen cloth over it. Then put the same pot the peas are in over the pot or kettle with the water so that the peas lie on the aforementioned linen cloth and the water can go over the pot, but the peas don’t touch the water. Then make a strong fire under it. The peas will be soft from the steam that rises and not watery, but more natural than otherwise.

XVIII. Gaase Vildbrad at foruare.

Tag Gaase Vildbrad/som met Vrter vel er affsøden/dog icke forbløt/sla det tilsammen i en Leerpotte/giff der offuer fersk Lammetelge/saa kand den wskadt foruaris vinteren igiennem/oc længre. Dog act/saa snart nogit der aff tagis/skal den strax effter haanden brugis/Thi den ellers skimles. Huorfor mand pleyer vdi en huer Potte ickun en Ret eller to at foruare/paa det mand diss offter kand haffue at bruge. I lige maade skal handlis met Lummer.

XVIII. Goose game to keep

Take goose game which is boiled up with herbs, but not too soft. Put it together in a clay pot, and pour over fresh lamb’s tallow, thus it can be kept undamaged through the winter and longer. Take care as soon as something is taken of it that it shall be used soon after the hand is used, because otherwise it spoils. Wherefore one usually only has one or two servings in each pot, of which one can have use. In the same way you treat puffin.

XIX. Ryllet Callune at siude/oc indsyltet at henlegge.

Først for alting skal mand skolde oc reengiøre Vommen aff Oxen/oc siden skære den vdi store stycker/saa at det feede kand deelis/lige megit til huert stycke. Huor nogit findis maurt/der skal et stycke aff Feedtarmen fleckes/oc leggis inden der paa: Der offuer skal strøes Lønborg salt tyndt/met støtte Nellicker/Ingefers Pudder/Canel/Peber/oc støtte tørre Timian/siden tilhobe ryllet/oc paa alle sider indfoldet/saa den yderste Side foldes tilsammen/oc sy det siden tilhobe met sterck Traa/Dernest Saadet som en Kallun siudes/Der effter lagt paa et Bord/der offuen paa en Fjel met tyngsel/paa en Nattes tid/saa Safften der aff kand vdtryckis. Siden skal der til en Fierding reengiøris/oc paa Bunden først lagdt tørre Timian/Dernest et Law aff samme ryllet Kallun/siden et Law Timian/dernest Kallun/etc. Der paa skal slaes Øledicke/tilberidt met Lage/saa at til sex Potter Edicke tagis en Pot lage som Saaden er/Der paa skal legges tyngsel/som kand nedholde Kallunet vnder den beblandet Edicke. Vdi lige maade kand mand indsalte Hoffuitkiød/muler/Oxefødder/oc andet saadant/som kand foruaris Aaret igiennem.

XIX. Rolled [callune] to cook/and pickle.

First of all one shall rinse and clean the [vommen] [the big stomach] of the ox, and then cut it into big pieces so that the fat can be divided as much ot each piece. Where something is found [maurt] then a piece of the great intestine should be [fleckes] and put on it. Sprinkle Luneburg salt thinly thereover with crushed cloves, ginger powder, cinnamon, pepper and crushed dried thyme. Then roll together and fold in on all sides so that the outermost side is folded up together, and then sew it together with strong thread. Next the liquid like a [kallun] is seethed, thereafter placed on a board. Over it a board with a weight overnight so that the juice can be pressed out. Then a container is cleaned and on the bottom first placed dry thyme, next a layer of the same rolled [kallun] then a layer of thyme, then [kallun] etc. Thereon is poured an alegar made with a brine so that for six pots of vinegar one pot of boiled brine. Then put a weight on that can hold the [kallun] under the mixed vinegar. In the same way you can pickle head meat, nuzzles, ox feet and other such things that can be kept the whole year.

XX. Leffuerpølse at giøre.

Siud Leffueren/sampt Dalbagen aff Suinen/riff samme Leffuer paa et Riffuejern smaa/eller lidet Sold/saa der vdi ey bliffuer Klumper: Det feede skal tagis aff dalbagen/oc vdi smaa firekandte Terninger skæres: Det offuerbleffne Kiød aff Dalbagen skal megit smaa hackis: Der effter forbemelte Leffuer/Det feede/oc Kiødet met Salt oc Vrter/sampt Saad aff forne Leffuer oc Dalbag/saa megit som fornøden er/vel tilhobe formenget oc omrørt: Siden giør Pølse der aff. En anden maade. Tag det feede som er sødet/aff Dalbagerne oc Leffueren/met noget aff Saadet/der vdi støb eller blød Biuggryn paa et Nattes tid/Dernest tag aff forne reffuen Leffuer/met Salt oc Vrter/saa megit fornøden giøris/Det altsammen tilhobemenget/der aff giør i lige maade Pølser.

XX. To make liver sausage

Seeth the liver, and the neck piece of the pig. Grate the liver finely on a grater or a little sieve so there aren’t any lumps. The fat should be taken off the neck piece and be cut into small dice. The leftover meat of the neck piece should be chopped very finely. Thereafter the aforementioned liver, the fat and the meat with salt and herbs and the broth from the aforementioned liver and neck, as much as is needed, is mixed well together and stirred. Then make sausage thereof. Another way. Take the fat that was boiled off the neck and liver with some of the broth. Crush or soak barley in it overnight, then take of the aforementioned liver with salt and herbs as much as needed. Mix it all together and similarly make sausages.

XXI. Bratvurst at giøre.

Tag Kiødet aff et Bøste/skær det vdi Stycker/læss Seenerne reent der aff. Dernest tag den tredie deel got mørt Oxekiød/oc hack vel smaat: Der effter hack de to Parter Suinekiød met Oxekiødet/saa det bliffuer tilsammen vel formengt/elt det vel tilhobe net Salt/groffstøttet Peber/halffstøtte Muskateblommer/Meyran/Timian/oc Dansk Kommen:Vdi de største slette Suinetarme skulle Pølserne giøris: Naar de nu ere fyldte/da skulle de stickis ned vdi reent vand/som henger offuer Ilden oc siuder/oc strax igien optagis/oc henges paa en Nats tid ved en varm Kackeloen at tørris/oc siden at hengis paa Røghuset/vdi kaald Røg/Saa bliffuer de spege/oc kunde ædis raa.

XXI. To make bratvurst.

Take the meat off the shoulder and cut it into pieces. Pull the ligaments well off. Thereafter take a third part good tender beef and chop well small. Thereafter chop the two parts pork meat with the beef so that they are well mixed. Mix it well iwth salt, crushed pepper, half-crushed nutmeg flowers, marjoram, thyme and danish cumin. The sausages should be made in the biggest pork intestines. When they are filled they should be put into clean water seething over the fire, and then quickly be taken out again and be hung overnight next to a warm oven to dry. And hten be hung in the smoker in cold smoke. This way they are cured and can be eaten raw.

XXII. At spege Lax.

Udaff ferske Lax skal ryggen vdskæris/leg samme Lax vdi en Tru/oc bestryg den paa begge Sider met Blod/paa de steder Ryggen er affskaaren/Der effter drøss Salt offuer oc vnder Laxen/lad hannem ligge der vdi to eller tre nætter/efftersom den er tyck og stor til: Siden skal hand hengis paa et Kammer/huor Været kand blæse ind paa baade sider/oc Solen vndertiden kand indskinne. Naar Laxen nogen tidlang saa haffuer hengt/oc mand formercker/det feede at falde til den ene ende der nedvender/da skal mand vende op ned paa den. Thi hastig Røg er Laxen strax icke god.

XXII. To cure Salmon.

Cut the back out of a fresh salmon. Put the same salmon into a trough and spread it on both sides wiht blood on the places the back is cut off. Thereafter pour salt over and under the salmon. Let him lie in it for two or three nights depending on how thick and big it is. Then he is hung in a room where the wind can blow in both sides and the sun in the meantime can shine. When the salmon has hung some time and you notice the fat falling to the one end that’s down, then you should turn it upside down. Because if quickly smoked the salmon soon isn’t good.

XXIII. KrafftHøns at siude.

Skold et Høns reent/skær det siden vdi stycker/toe Blodet der aff/halffsiud det vdi reent Vand/skum det reent/der effter tag det op igien/stød Kiødet met Been/Leffuer/oc alt det paa Hønset er/ leg det igien vdi Potten/i det første Saad/lad det vel siude vnder Log/Dernest skal Kiødet met Saadet perses igiennem et reent klæde. Kom der vdi Muskateblommer/halffstøt Saphran/eller andet/huor til den Siuge haffuer lyst/oc got fersk Smør. Til et stort gammelt Høns tagis to Potter Vand: Somme tage halff Vijn oc halff Vand/effter leiligheden/oc som Siugdommen er til. Til en liden Kylling tagis i. Pot Vand. En Mands Person skal giffuis en Høne/oc en Quindes Person en Hane.

XXIII. Scratching hens to boil.

Rinse a hen well, cut it then into pieces. Rinse the blood thereof, and half boil it in clean water. Scum it and then take it up again. Crush the meat with the bones, liver and all that’s on the hen. Put it back in the pot in the first broth, then let it seethe under a lid. Thereafter the meat and broth is pressed through a clean cloth. Put in it nutmeg flowers, half-crushed saffron or other things the patient likes, and good fresh butter. For a big old hen you take two pots of water. Some take half wine and half water depending on the situation and what the illness is. For a small chicken take one pot of water. A male should be given a hen and a woman a cock.

XXIV. Smør at foruare Aaret igjennem/at det icke bliffuer harskt/eller ilde smagende/men beholder sin Farffue oc smag. Siud fersk Lage oc skum den/som før er sagdt/sla Lagen kaald offuen paa Smøret: Oc stick met et smal spid i Smøret/paa det Lagen kand inddrickis.

XXIV. To keep butter through the year so that it doesn’t sour or taste bad but keeps its colour and taste. Cook a fresh brine and scum it as previously mentioned. Pour the cold brine over the butter and prick the butter with a small spit so that the brine can be absorbed.

XXV. En god Mooss til Steeg snart at haffue. Tag reffuet Brød oc siud op i Edicke/at det bliffuer jeffnt/giff der vdi Sucker oc Peber.

XXV. A good mush to have with roast. Take grated bread and boil up in vinegar, so that it’s smooth. Put therein sugar and pepper.

XXVI. En god Suppe. Reffuet Huedebrød/et par Eg oc Meel/sødet i vand eller Melck/giff Sucker der paa.

XXVI. A good soup. Grated wheat bread, a couple of eggs and flour, boiled in water or milk. Put sugar thereon.

XXVII. Røde Beder at indsalte.

Først skal leggis i en Brendevijnspande 2. Tegelsteene paa Kanten/der paa lagt nogle Stycker Træ/oc siden gifuis vand paa/dog saa at det icke naer træerne: Offuen paa samme træer skulle Bederne leggis/oc siden Hielmen paasæt. Leg der vnder en god ild/saa bederne aff jemen kunde kogis/dog icke forbløde. Naar de saa ere sødne/reengiorde oc kolde/skulle de skæris vdi tønde skiffuer/der til Peberrod vdi smaa stycker (som hacket speck) oc skal aff fornæffnde skaarne Beder først et Law vdi en ny glasseret Potte nedleggis: Der paa skal strøes aff samme Peberrod/Dansk Kommen/smaa støtte Peber/oc ringe Salt: Siden leggis huert andet Law Beder/oc huert andet fornæffnde Vrter strøes der offuer. Siden giffues offuer god Øledicke/eller helten Øledicke/oc helten Vijnedicke/saa megit Beden kand betæcke. Siden leggis et Log offuer met et reent tyngsel/oc offuer bindis met et reent Klæde/oc hensættis paa en bequemme sted. Nogle faa Dage der effter kunde de brugis: Dog rør icke der i med bare Fingre.

XXVII. To salt beetroot.

First put in a still two bricks on the edge, thereon put some pieces of wood and then pour water in, but not close to the wood. On these same pieces of wood the beets are put and hten the helmet is put on. Put it under a good fire so that the beets can cook in the steam, but not too soft. When they are cooked, cleaned and cold they are cut into thin slices. Put in small pieces (like chopped lard) of horse radish, and of aforementioned cut beets first a layer is put into a new glazed pot: thereon sprinkle of the same horseradish, danish cumin, small crushed pepper and a little salt: then another layer of beets, and another of the aforementioned herbs is sprinkled over. Then you pour over a good Alegar, or half Alegar and half wine vinegar, as much as covers the beets. Then put a lid on wiht a good weight, and tie over a clean cloth and put it in a comfortable place. A few days after they can be used, but don’t touch it with bare fingers.

XXIIX. Lutendranck at berede.

Disse effterskreffne Species skulle stødis groffue oc formengis.

R. Cardemomme -------- 5. Lod
Ingefer -----------------------3.
Quintin Canel ------------ 4. Lod
Muskater ------------------ 3. Quintin
Paradisskorn ------------ 1. Lod

Naar mand vil giøre to Støbicken eller otte Potter vijn til Lutendranck/da skal først sættis en Messing Pande paa Ilden/met to Pund sucker/oc aff fornæffnde Vijn to Potter der paa slaget. Lad samme Vijn met Suckeret bekomme en opsød. Naar Vijnen oc Suckeret nu siuder/da giff 8. Lod aff forne støtte Species der vdi/strax tagendis det fra Ilden/igiennem en Lutendrancks Pose slaget/der paa giff de andre 6. Potter Vijn kolde/oc lad en gang 3. eller 4. lecke igiennem samme Pose/indtil den bliffuer klar/saa er hand beridt. Giffuer du en Skeefuld sød Melck/eller det huide aff et Eg der vdi/saa bliffuer den strax klar. Vilt du giøre det nogit ringere. R. Aff forbemelte støtte oc sammenmengde Vrter 5. Lod. Sucker 1 1/2 Pund/Der met handlis/lige som forskreffuit staar. Anderledis/oc ringere.
Canelbarck --------5. Lod.
Cardemom --------2. Lod.
Sucker ------------ 1. Pund.

XXIIX. To make Lutendranck

These spices below should be crushed coarsely and mixed.

R. Cardamom 5 Lod (78g)
Ginger 3 Quintin (12g)
Cinnamon 4 Lod (62g)
Nutmeg 3 Quintin (12g)
Grains of Paradise 1 Lod (16g)

When you want to make two Alegar or eight pots [8l] of wine to Lutendranck, then first put a brass pan on the fire with two pounds of sugar [1Kg] and of aforementioned wine two pots poured thereon. Let the same wine become a syrup with the sugar. When the wine and sugar are seething, then add 8 Lod [124g] of the aforementioned spices into it. Quickly take it off the fire and pour it through a Lutendrancks bag [straining bag]. Thereupon add the other 6 pots of wine cold, and let then 3 or 4 leak through the same bag until it’s clear then it is ready. If you add a spoonful of sweet milk or the white off an egg into it it will be ready immediately. If you want to make less. R. Of the aforementioned crushed and mixed herbs 5 Lod [78g], sugar 1 ½ pound [750g], and treat it as written before. Differently and less.
Cinnamon 5 Lod (78g)
Cardamom 2 Lod (31g)
Sugar 1 Pound (500g)

XXIX. Huid Miød at giøre/den mand strax vil bruge.

Tag en Maade huid Honning/otte Maader fersk kildevand/lad dette siude sammen iiij. timer/oc skum det vel. Du maat icke giøre den formegit tyck. Lad den siden staa at kølnis/Der effter leck den igiennem en Lutendrancks Pose/met Vrter/Canel/Cardemome/Cubebe/Galliga/Paradiskorn/Ingefer/lang Peber oc Nellicker. Huid Miød at giøre/som kand bliffue varig. Til en Tønde Miød skal tagis v. Lijsspund huid Honning/(det som tagis fra Bjerne/dog bjerne wslactede/som mand pleyer at giøre vdi Skaane) lad bryggekedelen fuld aff Low/oc for huer Tønde Miød du vilt haffue/da lad en gjøben Porss met Frø/Løff oc stilcker tilhobe/oc en giøben Humle indsyet i en Pose/oc lad siude indtil den siuncker. Loven skal vel leege eller siude hen ved en v. Timer. Tag siden aff Loven/oc sla vdi et Ølkar/leg Honningen der vdi/oc lad den vel blødis vd/oc kryst den op met Hænderne/oc leg huer Haandfuld aff voxet i en Kurff: Huilcket du kand giøre en gang eller tre/indtil alt det søde er frataget fra Voxet/oc bliffuer i Loven/at det nu er en god sød Vrt. Sie siden denne Vrt igennem en Haarsie/at voxet oc Grumserne komme reen fra. Leg et Æg eller to vdi denne Luncken Vrt/siunis der offuer Vandet aff Egget saa stort som en 2 skilling er/saa er den sød oc feed nock. Øss siden samme Vrt i Bryggekedelen igien/oc lad den siude en Time. Naar den nu bliffuer luncken/saa lad den i Tønder/oc giff en Skeefuld Gierd vdi huer Tønde. Naar det er giort/saa fyld den/oc tet den til/lad den ligge et Aar/oc fortap den siden paa andre Tønder. En anden maade/aff Gualthere Reyff. Til een Maade got vduaald klaret Honning/skulle tagis otte Maader fersk Kildevand/lad dette vdi en stor Kedel/oc sacteligen met hin anden siude/paa saadan Ild/at der ey kommer Røg til/skum det jdeligen oc altid/saa længe du seer nogit at giffue sig op her vdi. Dette giør saa længe/indtil Vandet begynder at bliffue smuck klart oc reent. Jo længre du vilt beholde samme Miød/jo længre skalt du siude hende. Naar det nu bliffuer kalt/saa maat du lade det i en Tønde/Dog saa/at Tønden er tre Fingersbret tom oc ledig/saa det kand haffue rum at giøris. Vilt du haffue det paa lucten oc smagen lifflig oc krafftig/saa heng disse effterfølgendis Vrter/vel støtte oc indsyde i en Pose/der vdi. Tag til en Tønde Miød Pebber 6. Lod. Ingefer 8. Lod. Paradisskorn 2. Lod. Nellicker 3. Lod. Galliga 3. Lod. Canelbarck 10. Lod. Vilt du haffue det ringere paa Vrter/saa tag til en Tønde/ Canelbarck 4. Lod. Ingefer 2. Lod. Galliga 1. Lod. Nellicker 1. Lod. Paradisskorn 1. Lod. Naar det nu vel er giort (Somme steege et KrigsEble oc søle vdi Gierd/oc kaste det i Tønden) saa lad det ligge vel spundet oc tilteppet vdi 3. Maaneder/før mand dricker det. Sommesteds i Liffland/haffue de den skick /at mand nedgraffuer Tønden/tet tilspundet i Jorden/oc hyller vel Jord offuer den/oc lader den saa ligge nogen tid lang. Denne Miød bekommer saadan Krafft oc styrcke/at den langt offuergaar vijnen/naar mand vil giøre nogen drucken. Miøden skal drickis i steden for Vijnen/vdi all Hiernens Kranckhed/som er/Suindsot/Fallendesot/Popelsie. Item/om nogen er tilgenegen til Krampe/Hæde/Podangel/eller Lendernes Siuge. Item/hun reenser Brystet/tien vel til alø Hoste/oc alle kaalde siuger. Om Miøden kaster sig/huorledis den da kand restitueris oc forferskes Tag vdaff Tønden en stor Grydefuld/oc sæt den paa Ilden/lad der vdi klaret Honning/oc lad vel siude tilsammen. Lad det saa heed som det er/paa Tønden igien/at det kand giøris/saa bliffuer den jo saa god som før.

XXIX. White mead to make that will be used soon

Take one measure white honey and eight measures fresh spring water. Let this seethe together 4 hours and scum it well. You must not make it too thick. Let it then stand to cool. Thereafter sieve it through a Lutendrancks bag [straining bag] with herbs, cinnamon, cardamom, cubeb, galingale, grains of paradise, ginger, long pepper and cloves. White mead to make that will keep For one barrel of mead you take 5 Lispund [40Kg] white honey (that taken from bees, but unkilled bees like they do it in Skaane) Fill the brewer’s kettle with water and for each barrel of mead you want put one handful of bog myrtle with seeds, leaves and twigs together, and one handful of hops sewn into a bag, and let seethe until it sinks. The water should simmer or seethe for about 5 hours. Then take the water off and pour into a beer vat. Put the honey therein and let it dilute and break it up with your hands and put each handful of wax in a basket. Which you can do once or thrice until all the sweet is removed from the wax and stays in the water so that it is now a good sweet brew. Then sieve this brew through a hair sieve so that the wax and dregs are removed. Put an egg or two into this lukewarm brew so that there is a layer of egg as big as a 2 shilling over the water [?] then it is sweet and fat enough. Pour then the same brew into the brewer’s kettle again and let it seethe an hour. When it is now lukewarm then put it in barrels and give a spoonful of yeast into each barrel. When htat is done then fill it and tighten it and let it lie a year and then decant it to other barrels. Another way of [Gualthere Reyff.] For one measure of good well cleared honey, take eight measures of fresh spring water. Put this in a large kettle and slowly let them seethe together on such a fire that there is smoke. Scum it frequently and as long as you see something to take off. Do this until the water becomes clear and clean. The longer you want to keep this mead the longer you should seethe her. When it becomes cold then put it in a barrel but leave the barrel three fingerwidths empty and free so that it can have room to be made. If you want it lively and strong in smell and taste then hang these following herbs well crushed and sewn into a bag into it. Take for one barrel of mead

Pepper 6 Lod (93g)
Ginger 8 Lod (124g)
Grains of paradise 2 Lod (31g)
Cloves 3 Lod (47g)
Galingale 3 Lod (47g)
Cinnamon 10 Lod (156g) If you want less spices take for one barrel Cinnamon 4 Lod (62g)
Ginger 2 Lod (31g)
Galingale 1 Lod (16g)
Cloves 1 Lod (16g)
Grains of Paradise 1 Lod (16g)

When that is done (some fry a Krig apple and dip it in yeast and throw it in the barrel) then let it lie well covered and closed for 3 months before you drink it. Someplace in Lithuania they have the custom to bury the barrel closely tightened in the earth and mound soil above it and let it lie such for some long time. This mead becomes of such strength and potency that it far exceeds the wine when you want to make someone. The mead should be drunk instead of wine in all diseases of the brain such as pigsoot/falling sickness or palsy. Likewise, if someone is prone to cramps, heat, [podangel] or sickness of the loins. Likewise she cleans hte chest well from all coughs and colds. If the mead separates, how it can then be restored and refreshed. Take from the barrel a large potful and put it on the fire. Put in it clarified honey and let it well seethe together. Then pour it, hot as it is, into the barrel again so it can be made then it becomes as good as before.

XXX. Honning at klare.

All Honning som skal til lægedom eller at indsylte nogit met/skal vdi saa maade met handlis. Tag den beste Honning du bekomme kand/sæt det til Ilden i en Kedel eller glasseret potte/lad der vdi helten saa megit Vand/som der er Honning/lad dette vel siude met huer andre/paa en sacte Kulild/skum det stedse/indtil Vandet er indsoden/oc det er klart/Sie det siden igennem en Haardug.

XXX. To clarify honey

All honey for healing or for preserving something wiht should be treated this way. Take the best honey you can get hold of, put it on the fire in a kettle or glazed pot. Put therein half as much water as htere is honey, and let it well seethe together over a slow coal fire. Scum it regularly until the water is reduced and it is clear. Sieve it htrough a hair sieve.

XXXI. En synderlig Konst at brende Brendevijn aff Rug eller Huæde: Huilcket haffuer ingen luct/oc giffuer baade megit/oc synderlig smagendis vijn.

Tag 1.2.3. eller 4. Skepper Rug/oc lad det to gange gaa igiennem quærnen/at det er grofft malet/som Gryn/tag til de 4. skepper rug j. skeppe malt/oc sæt dette i blød vdi varm Low. Du kand strax sætte Gierd paa om du vilt/oc lade det saa staa 4. eller 6. dage/indtil det faar en sur luct som Edicke/dog at du hyller det let til. Naar du vilt brende det/saa leg vel langhalm nederst paa Bunden i Panden/met nogen tyngsel offuer/at det icke skal brende ved/Thi der maa synderlig tilsiun være der om/lad siden meskningen (huilcken icke skal være fortyck) offuen paa/oc handle siden met/lige som met anden Brendevijn. Alios ex siligine vel tritico destillandi modos lege in Quercetani Pharmacopea restituta. Item Coleri Oeconomiæ lib. 2.cap.9.

XXXI. A particular way to distill Aquavit from rye or wheat: which has no smell and gives both much and particularly tasty wine.

Take 1, 2, 3 or 4 skepper [1sk=17ltr] rye and let it go through the mill twice so that it’s coarsly ground like grains. Take to these 4 sk. Rye 1 sk. Malt and put this to soak in warm water. You can add the yeast straight away if you like and let it then stand 4 or 6 days until it has a sour smell like vinegar but stir it lightly. When you want to distill it then put long straw in hte bottom of hte pan with some weight over it so it doesn’t burn because there has to be great care of that. Then put the mash (which mustn’t be too thick) above it and then treat it as other aquavit. Alios ex siligine vel tritico destillandi modos lege in Quercetani Pharmacopea restituta. Item Coleri Oeconomiæ lib. 2.cap.9.

XXXII. Paasteeg aff vnge Høns/Agger-Høns/Dwer eller andre saadane Fule.

Halffsteeg det først/skær det siden i Stycker/Giør saa en haard Deyhul/oc bestryg inden i met Feet eller Beenmarg/strø saa der vdi Meyran/Timian/eller andre saadane støtte vrter/Leg den halffstegte Mad der vdi/oc giff Peber/Nellicker/Muskater/Ingefer/Canelbarck der offuer. Vilt du/saa kand du oc vel giffue smaaskaarne Mandel der vdi/at du legger huer andet Law Vrter/oc huer andet Law aff Maden/Giør saa et Tecke der offuer aff Dey/oc tet det vel offuen til/Dog at midt paa Tecket giøris et HulSæt det saa i Onen/som dog ey er forheed/oc lad det saa smuck langsom bagis. Naar det nu en stund er halffbaget/saa tag det vd/oc giff Rosenvand der paa/oc sæt siden ind igien/at det aldelis bagis. Naar du vilt bære det frem/saa skær Tecket smuck offuen aff.

XXXII. Pastry of young hens, laying hens, doves or other such birds.

Half-fry it first, then cut it in pieces. Then make a hard pastry shell and grease it inside with fat or bone marrow. Then sprinkle in it marjoram, thyme or other such crushed herbs. Put the half-fried food therein and give over it pepper, cloves, nutmeg, ginger, cinnamon. If you want you can also well give finely chopped almond into it, so that you put every other layer herbs, and every other layer of the food. Then make a cover over it of dough and close it well. But in the middle of the cover make a hole. Then put it in the oven which however isn’t preheated, and then let it very slowly bake. When it is half-baked, then take it out and give rosewater thereto and hten put it back in to finish baking. When you want to carry it forth, cut the cover off nicely.

XXXIII. En Vandsuppe at koge.

Lad reent Vand siude met grøn Persilie eller Røderne/smaa støtte/oc siet igiennem en Haardug/Lad der Smør i. Oc naar du tager det aff Ilden/saa sla nogle Eg/oc lad dem i det siudendis vand/at de oc bliffue kogede/dog icke fortynt eller tyckt. Naar du giffuer det op/saa lad nogle Skiffuer ristet Brød vnder.

XXXIII. To cook a water soup.

Let clean water seethe with green parsley or the roots crushed small and sieve through a hair sieve. Put butter in it. And when you take it off the fire then crack some eggs and put them in the seething water that they too are cooked but not to thin or thick. When you give it up then put a few slices of toasted bread under it.

XXXIV. Fersk Lammekiød.

Lad det kogis/sie saa Saadet igiennem en Haardug/sla saa kalt Vand paa Kiødet/i fornæffnde Saad/lad det kaagis tilsammen met grøne Vrter smaa hackede. Men aff fornæffnde Saad skalt du tage nogit/oc sla paa Lactucke eller Syrer/lad der i Smør/oc lad det saa sacte kogis for sig selff. Oc naar du giffuer Kiødet op/saa sla det der paa/met ristet Brød.

XXXIV. Fresh lamb’s meat.

Let it be cooked, then sieve the broth through a hair sieve. Then pour cold water on the meat in aforementioned broth. Let it boil togethre with finely chopped green herbs. But of aforementioned broth you should take some and pour over lettuce or [syrer], put in it butter and then let it cook slowly by itself. And when you serve the meat up then pour it over it with toasted bread.

XXXV. Høns met Saad.

Siud en Haandfuld Rijss/lad saa vandet aff/oc giør dennem reene/oc naar Hønsen er paa det næste sødne/saa lad grynen der i/at det kand siude tilsammen/lad der i Smør. Oc om du vilt/da kand du oc lade der i steegt Brød/smaalig som en Finger skaaren. Lige saa kand oc fersk Lammekiød kogis.

XXXV. Chicken with broth.

Seethe a handful of rice, then pour off the water and rinse htem and when the hens are almost cooked add the grains in so they can seethe together. Add butter to it. And if you want you can also add fried butter cut small as a finger. This way you can also cook fresh lamb’s meat.

XXXVI. Meelvelling.

Lad Smør i en Pande/tuer det met Meel/som Melcken er megen til/lad saa dette i den siudende Melck. Vilt du lade Anijs siude med Melcken/saa bliffuer den diss bedre oc sundere for Brystet. Naar du giffuer den op/saa strø Sucker offuer/om du vilt.

XXXVI. Pap.

Put butter in a pan, mix it wtih flour as much as the milk, then add this to the seething milk. If you want to seethe aniseed wiht the milk it will be that much better and sounder for the chidst. When you serve it then sprinkle sugar over if you want.

XXXVII. Pølse aff Lammeleffuer met hinden omsuøbt.

Riff Leffren Smaa/lad der til reffuet Brød/ Eg/ oc den ferske Talg/elt det sammen/oc suøb Hinden der om/lad det steegis i smør. Naar det anrettis/kand oc Hoffuedet leggis der paa.

XXXVII. Sausage of lamb’s liver with the the membrane wrapped around it.

Grate the liver finely and add grated bread, egg and the fresh tallow. Mix it togethr and wrap the membrane around it. Fry it in butter. When it is made the head can also be put on it.

XXXIIX. Eg at koge.

Lad vandet siude op/sla saa et stort hul paa Eggeskalen/at ddu kand lade det heele Eg der aff/oc leg dem i det siude hæde Vand/det ene effter det andet/dog saa/at de icke røre huer andre/oc lad dem siude igien/dog at de icke bliffue forhaarde. Lad der paa en Eggesuppe. En anden maade. Lad Smør i et Fad/sæt det saa paa et Fyrfad/sla Eggene der vdi/dog icke paa huer anden/lad dennem saa kogis i fadet.

XXXIIX. To cook egg.

Let the water boil, then crack a large hole in the egg shell so that you can pour the whole egg through it and put them in the seething hot water one after the other but not so they touch each other and let them seethe again but not that they become too hard. Pour over it an egg soup Another way. Put butter in a tray, put that on a brazier. Pour the eggs into it but not on each other. Let them then cook in the tray.

XXXIX. Lang huid Kaal kand brugis enten særdelis/eller til fersk Groffenbrad/SuineKiød/Gaasekiød/etc.

Haffuer mand Groffenbrad Saad/da er det best. Men ellers naar Kaalen er først affsøden i vand/skal mand sla det aff/oc tage Groffenbrads Saad/Eller om mand icke haffuer det/lade nogit bliffue aff vandet igien paa Kaalen/oc sla der vdi smør. Er Kaalen syltet/da kand mand sla der vdi edicke/oc Dansk Kommen.

XXXIX. Long white cabbage can be used either by itself or to fresh brown bread, pork, goose meat etc.

If you have brown bread broth that is best. But otherwise, when the cabbage is first boiled up in water you pour it off and take brown bread broth or if you don’t have it let some of the water stay on the cabbage and add to it buytter. If the cabbage is pickled you can add vinegar and Danish cumin.

XL. Melck.

Lad den siude/sla der i Rosenvand oc Sucker/skær Brød smaat/oc lad saa Melcken der paa.

XL. Milk.

Let it seethe. Add rosewater and sugar. Cut bread finely and pour the milk over it.

XLI. Eble met Eg.

Skær Eblene i Skiffuer/lad dennem bagis i Smør/sla saa Eggene der paa.

XLI. Apple with egg.

Cut the apples in slices, let them bake in butter and pour the eggs over it.

XLII. Eblegrød.

Skær Eblene smaa/lad dennem siude met lidet Vand/lad der saa Sucker paa.

XLII. Apple stew.

Cut the apples finely. Let them seethe with a little water and add sugar.

LXIII.[sic] Ferske Gedde.

Sla en skeefuld god Edicke offuer styckerne/naar de ere raa oc vel reensede. Naar Vandet/met Salt vdi/nu vel siudet/saa kast Fisken der vdi. Tag midler tid Roffuer smaa hackede/siud dennem serdelis/sla det salte Vand aff gedderne naar de ere sødne/oc lad der paa nogit lidet aff det Vand Roffuerne ere sødne vdi/met Roffuerne (om dig saa siunis/Eller vden Roffuer/met Muskate blommer/Ingefers Pudder/oc en skiffue Smør.

LXIII. Fresh pike. [misprint, should be XLIII]

Pour a spoonful of good vinegar over the pieces when they are raw and well cleaned. When the water with salt in it now is well boiled throw the fish into it. In the meantime take finely chopped swedes and seethe separately. Pour the salt water off the pikes when they are boiled and add some of the water the swedes have boiled in with the swedes (if you like, or without swedes with nutmeg flowers, ginger powder and a slice of butter.

XLIV. Geddepølse.

Tag nogit aff Fisken/Milten/Blodet/hack det samme met Pebber/Corender/Løg/Timian/stop i Maffuen/oc lad siude met Fisken.

XLIV. Pike sausage.

Take some of the fish, the [milten] and the blood. Chope it with pepper, coriander, onion, thyme. Put it in the stomach and let it seethe with the fish.

XLV. Kaal at sylte.

Hack den smaa/strø den vel/huer Law for sig selff/vdi en Fierding eller Tønde/strø mellem huert Law Salt/Kommen oc Enebær/oc leg vel tyngsel paa hannem/iiij. eller v. dage/Der effter saa giff Edicke der offuer.

XLV. To pickle cabbage.

Chop it finely, sprinkle it well each layer by itself in a container or barrel. Between each layer sprinkle salt, cumin and juniper berries and put a good weight on him, iiij. or v days. Thereafter pour vinegar over it.

XLVI. SpegeSkinke.

Tag Salt oc huide Løg/gnid der met Skincken/oc stick igennem Suerdet/Ingefer/Nellicker/oc huide Løg.

XLVI. SpegeSkinke [cured ham].

Take salt and garlic and rub the ham with it and pierce through the sword [?] ginger, cloves and garlic.

XLVII. Knapvurst.

Tag Kiødet aff Dalbagen/oc nogit aff Lungen oc Lefueren/hack dette smaat/skær saa Flesket i Terninger/oc blant der iblant/sla der i Løg/Peber/Timian/Meyran/røg det i en sacte Røg/oc heng den siden til side/at den icke faar formegen Røg.

XLVII. Knapvurst.

Take the meat of the Dalbage (a cut of meat from the neck of a pig), and some of the lung and liver. Chop this finely, then cut the pork into dice and mix it in. Add onion, pepper, thyme, marjoram. Smoke it in a slow smoke and then hang it aside so it doesn’t get too much smoke.

XLIIX. Spidfisk.

Lad den ligge en Nat i Vand/oc koldstødt Lud. Men haffuer du den hastig behoff/saa siud den op i vand/blandet med nogen mild Lud/oc lad den siden bliffue opvarmt i fersk Vand.

XLIIX. Spit fish.

Let it lie one night in water and coldcrushed lye. But if you need it quickly then seethe it in water mixed with some mild lye and then warm it in fresh water.

XLIX. Klotser eller Pølser uden Skind.

Hack Morbrad smaa/lad der vdi Eg met Salt/Peber/Ingefer/Saphran/om du vilt/Elt dette/oc giør dennem trinde. Leg dennem saa i reent siudendis Vand/at de der vdi vel siude/oc giff dem op met samme Saad.

XLIX. Balls or skinless sausages.

Finely chop fillet of beef. Add egg with salt, pepper, ginger, saffron if you want. Mix this and make them round. Then put them in clean seething water that they seeth well in there, and serve them up with the same broth.

L. Fersk Gedde at koge.

Tag en fersk Gedde/tag skiellene aff den/oc hug den i stycker/toe den reen od/oc salt den vel vdi et Fad/leg den paa en Rist/at den bliffuer smuck brun steegt. Tag saa smaa Rusiner (Korender kallede) stød dem i en Morter/tag Peberkage eller Simle oc riff smaat/giør dette vel til met Eg oc Vijnedicke/oc tryck det igiennem et reent Linklæde/giff saa der vdi Nellicker/Caneel/Ingefer/Muskateblommer/Peber/oc lidet Saphran/giff det saa en lifflig smag/met sucker eller Edicke/sød eller sur/huorledis du det haffue vilt/giff dette Saad vdi en Potte/oc leg samme steegte Gedde der vdi/sæt det paa Ilden at det faar en opsød/oc smag det diss midler tid det siuder/offte/om det er til maade/Giff det op. Saaledis kand du oc koge anden fersk Fisk.

L. To cook fresh pike.

Take a fresh pike and take the scales off it and chop it in pieces. Clean it out and salt it well in a bowl. Put it on a griddle that it is fried prettily brown. Then take small raisins (called Corinths), crush them in a mortar, take gingerbread or Simmel and grate finely. Mix this well with egg and wine vinegar and press it through a clean linen cloth. Add then thereto cloves, cinnamon, ginger, nutmeg flower, pepper and a little saffron. Give it a lively taste with sugar or vinegar, sweet or sour whichever you want it. Put this broth into a pot and then put the same fried pike in it. Put it on the fire so that it boils, and taste it often while it seethes if it is right. Serve it up. This way you can also cook other fresh fish.

LI. Karper vdi Nellicken saad.

Tag god Øledicke eller Vijnedicke/skær Gielen aff Karpen/oc tag Blodet i samme Edicke/skal skiellene vel reen aff/hug den i Stycker/oc vaske den reen vd/salt den i et fad/eller oc drøss den vel met Salt i Fadet/oc lad den saa ligge i Saltet et Quarteer/giff den saa vdi en Kedel eller Pande/oc giff denne Edicke met Blodet der offuer/siet igennem en Sie eller dørslag/oc tag til hielp tyndt Øel/eller god Vijn/lige som du vilt haffue Saadet got til/strø der vdi reffuen Peberkage/sæt det paa Ilden/oc lad det vel siude/oc giør det til met Vrter/Ingefer oc Peber/giff det saa en lifflig smag/sød eller sur/rette det an/oc bestrø Fadet met støtte Nellicker. Vilt du haffue det end bedre/saa skær Eble vdi smaa avlange Stycker/oc strø Corender der offuer/giff dette tilsammen i en Potte/giør det gult met Saphran/oc lad det faa en opsød met lidet Vijn/giør det søt met Honning eller sucker/oc strø dette smuck offuer Karpen paa Fadet.

LI. Carp in cloven broth.

Take good alegar or wine vinegar. Cut the gill off the carp and take the blood in the same vinegar. Peel the scales cleanly off, chop it in pieces and wash it clean out. Salt it in a bowl or sprinkle it well iwth salt in the bowl and let it then lie in the salt a quarter. Then put it in a kettle or pot and pour the vinegar wiht the blood over it. Sieve through a sieve or colander and the help use thin ale or good wine just as you want the broth to be good. Sprinkle in it grated gingerbread, put it on the fire and let it well seethe and add to it herbs, ginger and pepper. Give it a lively taste, sweet or sour, place it out and sprinkle the platter with crushed cloves. If you want it even better cut apples into small rectangular pieces and sprinkle coriander over it. Put this in a pot, make it yellow wiht saffron and let it come to the boil with a little wine. Make it sweet with honey or sugar and spread this nicely over the carp on the platter.

LII. En anden maade.

Vilt du berede en god Ret aff store Fisk/saa riff ryggen fra Gedden/Karpen/Brasenen/eller en anden stor Fisk/hug den i stycker/salt den/oc leg den paa en Rist/oc giør den smuck brun. Giør et saad der offuer/som før bleff sagdt Cap.50. om Gedden. Giør saa aff Eblene Corender/som før bleff sagt/oc sla der ofuer. I saa maade maa mand oc giøre Pølse/oc tilberede Lefueren aff Gedder.

LII. A different way.

If you want ot make a good dish of big fish, then take hte back off the pike, carp, bream or another big fish. Chop it in pieces, salt it and put it on a griddle and make it nicely brown. Make a broth over it as previously said in chapter 50 about the pike. Make then from the apples coriander as previously said and pour it over. In this way you can also make sausage and prepare the liver of Pike.

LIII. En Gedde paa Vngerske at koge.

Vilt du tilberede en kostelig Ret aff Gedde/paa Vngerske/saa skrab skiellene vel aff/hug den i stycker/oc to den reen vd/drøss den met Salt i et Fad/oc lad den staa lidet. Tag rød Løg/skal dem : Tag Eble oc skær i smucke Skiffuer/Leg Gedden i en Pande/met god sterck Vijn/sæt den paa Ilden/at den faar en opsød. Naar den nu er vel søden/saa giør den vel til met Vrter/Kaneel/Muskater/Muskateblommer/oc Saphran: Giør den vel gul/oc smag om den er til maade. Er det forsurt/saa giør den sødere med Sucker.

LIII. To cook a pike in Hungarian.

If you want to prepare an expensive dish of pike in Hungarian then scrape off the scales well, chop it in pieces and clean it out. Sprinkle salt over it in a bowl and let it stand for a while. Take red onion, peel htem. Take apples and cut them in nice slices. Put the pike in a pan with good strong wine, put it on the fire to boil. When it is well boiled add thereto herbs, cinnamon, nutmeg, nutmeg flowers and saffron. Make it well yellow and taste if it is right. If it is too sour then make it sweeter with sugar.

LIV. Hackede Fiske at koge.

Tag skiellene aff Gedder/Karper/etc. oc vdlæss alle been/smaa oc store/oc hacke den siden smaa/skær der iblant persilie Røder/oc den grønne Vrt/sampt reffuet Huedebrød/bland dette vel met hin anden/oc strø vrter oc salt til maade der iblant/Pebber/Ingefer/Saphran oc Salt/sæt det vdi en pande met vand paa Ilden/oc lad det siude op. Gjør saa Klotser aff den hackede Fisk/saa store som Hønseg/oc kast dem i vandet/oc lad vel siude. Naar de nu ere sødne/saa tag dem op/oc skær huer i to Stycker/oc giør et grønt saad met Persilie der offuer/saa som tilforn bleff sagdt Cap. 50. Vilt du icke haffue det grønt/saa giør det gult.

LIV. To cook chopped fish.

Take the scales off pikes, carps etc. And take out all the bones little and big, and chop it then small. Cut into it parsley root and the green herb and grated wheat bread. Mix this all well together and sprinkle in herbs and salt to taste, pepper, ginger, saffron and salt. Put it in a pan with water on the fire and let it boil. Then make balls of the chopped fish, as big as hens’ eggs, and throw them in the water and let well seethe. When they are now cooked take them out and cut each in two pieces and make a green sauce with parsely over it as previously said in chapter 50. If you don’t want it green make it yellow.

LV. Pølse at giøre aff hackede Fisk.

Vilt du aff denne Fisk giøre Pølse/saa tag Nellicker/muskateblommer/smaa Rusiner/Saphran/oc forblandet met hin anden/giør det aff Pølser/huer en Finger lang/oc leg vdi siudende vand/oc lad vel siude. Naar de ere vel sødne/saa tag dem op/oc giør der offuer et brunt Saad. Tag tyndt Øel/Edicke oc Pebberkage/lad dette vel siude/oc kast Vrter der i til maade. Vilt du haffue det ræt got/saa tag god Vijn/oc smaa Rusiner (Corender kaldedt.)

LV. To make sausage of chopped fish.

If you want to make sausage of this fish then take cloves, nutmeg flowers, small raisins, saffron and mix it with each other. Make of it sausages each one finger long and put in seething water and let well seethe. When they are well cooked take them up and put over htem a brown sauce. Take thin ale, vinegar and gingerbread, let this well seethe and throw in herbs to taste. If you want it quite good take good wine and small raisins (called corinths).

LVI. Paasteg aff Fisk/paa Valske at giøre.

Tag Gedde/Karpe/etc. skrab skiellene vel aff/oc læss vdalle Been/oc hacke den smaa/giff der iblant adskillige Speceri eller Kryder/giff oc Bomolie de iblant/temperere det vel met huer andre. Tag smaa spidde/som mand pleyer at steege smaa Fule paa/oc stick igiennem dnne formengde hackede Mad/oc steeg smuck langsom/dog icke fornær den hæde Ild. Naar det er steegt/saa tag Spiddene vd/oc skær det i smaa Stycker/huert lang som to Ledemod. Giør nu en haard Dey aff Rugmeel oc Vand/oc tilbered den i saadan Form/som en Potte eller Pande/leg paa Bunden smaa Rusiner oc Meyran/siden der offuen paa den steegte Mad/atter Rusiner/Mayran/Peber/Nellicker/Caneel/Muskater/muskateblommer/Ingefer/Dernest aff samme mad offuen paa/indtil den blifuer fuld. Naar den nu er fuld/saa leg lige saadan et law Vrter offuen paa/som der bledd lagdt paa Bunden/Giff der offuer Bomolie oc Rosenvand/eller andet krafftigt Vand/leg et Decke aff Dey der offuer/oc kleinet saa tet til/at det icke gaar fra hin anden om Randen: Giør midt paa Tecket et Hul/saa stort som en Haselnød/sæt det i en varm Bagoen/som ey er forheed/oc lad staa en Time at bagis/giff det saa paa Bordet i Guds Naffn. Saaledis kand mand koge fersk Aal/fersk Lax/Krebs/eller huadsomhelst fersk Fisk mand vil.

LVI. Pastry of fish [/paa Valske at giøre.]

Take pike, carp etc. Scrape off the scales well and take all the bones out and chop it finely. Add thereto several spices or flavours. Also add olive oil into it, mix it well with each other. Take small skewers that you use to fry little birds on and poke through this formentioned choped food and fry very slowly but not too close to the hot fire. When it is fried take the skewers out and cut it into small pieces each as long as two [Ledemod]. Now make a hard dough of rye flour and water and make it into such a shape as a pot or a pan. In hte bottom put small raisins and marjoram, then on top of that the fried food. Again raisins , marjoram, pepper, cloves, cinnamon, nutmeg, nutmeg flowers, ginger. Thereafter the same food on top as was put on the bottom. Pour over olive oil and rosewater or other strong water. Put a cover of dough over it and pinch it tightly so it doesn’t separate around the edge. In hte middle of the cover make a hole as big as a hazelnut, put it in a warm baker’s oven that’s not been preheated and let stand an hour to bake. Then put it on the table in God’s name. This way you can cook fresh eel, fresh salmon, crays or whatever fresh fish you want.

LVII. En Rehemoss aff Fisk.

Tag Karpe eller anden fersk Fisk/skrab skiellene vel aff/skil den fra hin anden/oc siud den vel vdi reent vand oc salt. Naar den er søden/saa tag den aff vandet/oc læss vel vd alle beenene/hack den siden smuck smaa/oc giff reffuet Huedebrød der iblant/giff dette i en potte met smaa Rusiner/smaaskaarne Mandel/Bomolie (eller Smør) giff Blodet aff Fisken der iblant/at det bliffuer sort. Giff der vdi Sucker eller Honning/oc lidet sterck Vijn/giff Kryder der vdi til maade/Pebber/Ingefer/nellicker/Muskater/Muskateblommer/giff dette flux hen i/oc rør det iblant huer andre/oc smag om det er til maade. Naar du giffuer det op/saa bestrø det met en Troye/som er met Caneel formengdt.

LVII. A pudding of fish.

Take carp or other fresh fish. Scrape the scales well off, separate it from itself [filet?] and seethe it well in clean water and salt. When it is cooked take it off the water and carefully take out all the bones. Chop it then quite small and give grated wheat bread into it. Put this in a pot with small raisins, finely cohpped almond, olive oil (or butter). Add the blood of the fish into it to make it black. Add thereto sugar or honey and a little strong wine. Add spices thereto to taste, pepper, ginger, cloves, nutmeg, nutmeg flowers. Give this broth into it and stir it into each other and taste if it is right. When you serve it up sprinkle it with a [Troye] which is mixed with cinnamon.

LVIII. En Moss aff ferske Gedde.

Tag skiellene aff/oc vdled alle smaa beenene/oc siud den. Giff den i en potte/oc Huedebrød eller Simle der iblant/at det vel mengis iblant huer andre. Tag god Vijn oc lad paa/at det ey er fortyckt eller tyndt/tryck dette igiennem et reent Linklæde/giff dette i en Potte/oc sæt til Ilden/rør det vel om jdelig/at det icke vedbrender eller

LVIII. A mash of fresh pike.

Take the scales off and pull out all the small bones and seethe it. Put it in a pot and wheat bread or simle into it that it is well mixed into each other. Take good wine and pour over so it’s not too thick or thing. Push this through a clean linen cloth, put this in a pot and put on the fire. Stir it well constantly so it doesn’t burn or.[sic]

LIX. Figen at steege.

Hack Figen vel smaa/oc stød dem i en Morter/giff støt eller reffuet Huedebrød der iblant/oc meng det vel sammen/oc giff der iblant adskillige Kryder. Tag det nu aff Morteren/oc bred det smuck vd paa en reen Bred/iij. Fingersbred tyckt/stick der igiennem et Spid/oc foruar at det icke falder aff/leg det paa en reen Rist til Ilden/oc lad saa steegis: Eller oc paa et Bradespid/oc ofuergyd det/mens det steegis/met Bomolie. Naar det er steegt saa giff det op/oc bestrø det met Caneel.

LIX. To fry figs.

Chop the figs finely, and crush them in a mortar. Add crushed or grated wheat bread into it and mix it well together and give thereto several spices. Take it now from the mortar and spread it nicely out on a clean board iij fingers’ breadth thick. Push through a skewer and take care that it doesn’t fall off. Put it on a clean skillet on the fire and let it fry. Or on a broadspit and pour over it while it is frying olive oil. When it is fried serve it up and sprinkle it with cinnamon.

LX. En Eblemoss.

I lige maade tag gode Eble/hacke dem smaa/giff vdi en Potte/oc lidet Vijn der offuer/sæt det paa Ilden oc steeg det vel/giff Sucker eller Honning der vdi/met huadsomhelst Speceri du vilt. Du kand vel oc giffue smaa Rusiner der iblant/eller smaaskaarne Mandel/oc rør vel om.

LX. An apple mash.

In the same way take good apples/chop them small/give into a pot/and a little wine there over/put it on the fire and fry it well/give sugar or honey thereto/with whatever spices you want. You can well also give small raisins therein/or finely chopped almonds/and stir well.

LXI. En Pæremoss.

Toe Pærerne reen vd/oc leg dem i en Potte/giff lidet tyndt Øel der offuer/sæt til Ilden/oc lad dem vel siude møre. Giff dem i en Morter oc stød vel smaa/oc giff røstede Simmel der iblant/stød dette tilsammen med huer andet/giff lidet Vijn der iblant/at det ey bliffuer fortyckt eller tynt/tryck det igiennem et Linklæde eller sie/giff i en Potte/met Speceri der iblant/oc støtte Coriander.

LXI. A mash of pear.

Clean out the pears well and put them in a pot, add a little week ale over it, put on the fire and let them well seethe until soft. Put them in a mortar and crush them well and put toasted simmel into it. Beat these together, add a little wine so it’s not too thick or thin. Push it through a linen cloth or sieve, put it in a pot with spices in it and crushed coriander.

LXII. En Moss aff Peberkage.

Riff Pebberkage paa et Riffuejern/tag en potte met god sød Miød/oc giff Pebberkagen der vdi/oc see til at det ey bliffuer klotsigt/sæt det til Ilden/Røste det vel. Giff der vdi heel Anijss/Pebber/Ingefer/Saphran. Du kand vel oc bestrø det met Sucker/naar du giffuer det op.

LXII. A mash of gingerbread.

Grate gingerbread on a grater. Take a pot with a good sweet mead and put the gingerbread into it and make sure it’s not lumpy. Put it on the fire and roast it well. Put in it whole aniseed, pepper, ginger and saffron. You can also well sprinkle it with sugar when you serve it up.

LXIII. En Moss aff Øel.

Riff gammelt baged Brød/giff det i Øl/icke fortyckt eller tyndt/giff der vdi støt Anijss/Coriander/lidet ucker eller honning/rør det flux iblant hin anden/oc lad faa en opsød/giff det saa an.

LXIII. A mash of ale.

Grate old baked bread, put it in ale not too thick or thin. Give into it crushed aniseed, coriander, a little sugar or honey. Stir it well together and let it boil. Then serve it up.

LXIV. En Moss aff Erter.

Lad Erterne vel blødis vdi Kalck/at Skalene kunde tagis fra/siud dem siden smuck bløde i en Potte/oc gnid dem smaa/giør dem smuck op met reent Vand/dog at de ey bliffue fortynde/men jeffnt tyck/salt dem til maadelighed. Tag nu Bomolie vdi en anden Potte/oc sæt den offuer gloendis Kul/tag skiffuer aff simlebrød/oc dyp vdi Erterne/oc leg det saa/at Erterne henge ved paa begge sider/leg dette vdi den heede Olie/saa at Bunden/paa Potten eller Panden/Olien er vdi/betæckis aff samme Simle/oc see vel til/at der ey giøris forheed Ild vnder/at det vedbrender. Vilt du/saa kand du bestrø samme Simleskiffuer met Sucker/oc smaa Rusiner. Leg atter meere Simle paa Panden oc bag/at de bliffue vel brune paa den eene side: Siden kand du vende dem i en anden Pande/paa den anden side/sæt til Ilden/at det oc bliffuer brunsteegt paa den anden side. Giff det op/oc bestrø det met sucker oc Canelbarck.

LXIV. A mash of peas.

Soak the peas well in chalk so that the skins can be taken off. Seethe them then well soft in a pot and rub them small. Make them well up in clean water but not that they get too thin but evenly thick. Salt them moderately. Now take olive oil in a different pot and put that over glowing coals. Take slices of simle, and dip into the peas and then put it so the peas hang on to both sides. Put this in the hot oil so that the bottom of the pot or pan the oil is in is covered by the same simle and make sure that there is not a oto hot fire underneath so it burns. If you want you can sprinkle the same simle slices with sugar and small raisins. Afterwards put more simle on the pan and bake so that they are well brown on one side. Then you can turn them in another pan on the other side. Put by the fire that it too becomes browned on the other side. Serve it up and sprinkle it with sugar and cinnamon.

LXV. En Moss aff sure Kirsebær.

Siud dem i Vijn/oc tag Huedebrød oc leg der vnder/at det faar en god opsød/tryck det igiennem en Dug/at det ey er fortyckt eller tynt/giff der vdi Ingefer/Peber/Caneel/Sucker eller Honning.

LXV. A mash of sour cherries.

Seethe them in wine and take wheat bread and put under it so that it is well boiled. Push it through a cloth htat it isn’t too thick or thin. Put in it ginger, pepper, cinnamon, sugar or honey.

LXVI. Pæremoss.

Skal Pærerne/giør en tynd Dey aff Meel oc Eg/søl Pærerne i denne dey/oc bag dem vel i Smør/at de bliffue smuck brune: Giør der offuer et brunt saad aff Vijn oc Peberkage/oc giff alle slags specerj/der vdi/huad du vilt.

LXVI. Pear mash.

Peel the pears. Make a thin dough of flour and egg. Dip the pears into this dough and bake htem well in butter that they are prettily brown. Put over it a brown sauce of wine and gingerbread and give all sorts of spices into it, what you want.

LXVII. Eble i Smør at bage.

Skal dem/oc skær huer i to eller fire stycker/lige som de ere store til/tag det huide aff Eg oc sla ræt vel/giff der vdi lidet Salt/giff Eblene der vdi/oc giff dem siden vdi Huedemeel/saa at de ere gantske tørre/leg dem siden vdi siudeheed Smør/bag dem at de bliffue smuck møre/giff dem siden op oc bestrø met Sucker.

LXVII. To bake apples in butter.

Peel them and cut each in two or five pieces depending on how big they are. Take the white off eggs and beat it well, add to it a little salt. Put the apples in it and then cover them in wheat flour so that htey are fairly dry. Then put them in hot butter and bake them until they are nice and soft. Then serve them up and sprinkle with sugar.

LXVIII. Krebs at koge.

Tag vd bag fra dem den Tarm/som sidder i Rumpen/oc det bittre som er i hofuedet/tag saa en god deel Krebse/oc stød vdi en Morter vel smaa. Naar de ere sødne/saa giff sød Melkck vdoffuer/ oc lad løbe igiennem en klein Sie/giff det vdi en Kedel eller reen Potte/sæt det til Ilden/lad det smuck løbe sammen/Dog at det icke stencker. Giff det paa en reen Dug/oc giff der iblant smaa Rusiner/oc forbland dette vel met huer andet/oc bindt det fast tilsammen/at det tryckes tet tilhobe. Skær det i brede stycker/oc giør et brunt Saad der offuer/aff Vijn oc Pebberkage/oc giør det til met adskillige Vrter/leg der vdi disse forbenæffnde sinker/oc lad vel opsiude/oc smag om det er til maade/oc giff det an.

LXVIII. Cooking crayfish.

Take from the back the intestine that is in the rump, and hte bitter that is in the head. Then take a good lot of crayfish and pound htem well small in a mortar. When they are cooked then pour sweet milk over them and let run through a clean sieve. Put it in a kettle or clean pot. Put it to the fire and let it combine nicely, but not so it stinks. Put it on a clean cloth and add to it small raisins, and mix this well with each other and tie it up together so it’s pushed close to each other. Cut it in wide pieces and make a brown sauce over it of wine and gingerbread, and put thereto several herbs. Put therein these aforementioned slices and bring it to a good boil, and taste if it is right and serve it forth.

LXIX. Ferske Fiske/vnge Høns/smaa eller store Fule/vdi Vrter at siude.

Tag Fiske eller Fule/oc naar de ere vel reensede/saa lad dem siude/stød Persilie oc Huædebrød/gidd paa Fisken igiennem en Sie/oc lad vel opsiude tilsammen/leg der til ferske Vijnbær/at de bliffue gantske heele og wsødne. Er Saadet surt/da giør det søt met sucker eller Honning/oc red til met Pebber/Ingefer/Saphran/Muskateblommer.

LXIX. To seethe fresh fish, young hens, small or big birds in herbs.

Take fish or poultry, nad when they are well cleaned let them seethe. Crush parsley and wheat bread, put over the fish through a sieve and let well seethe together. Add theretor fresh currants that they stay quite whole and unsweetened. If the broth is sour then make it sweet wtih sugar or honey, and flavour with pepper, ginger, saffron, nutmeg flowers.

LXX. Spinat paa Vngerske at koge.

Tag rød Løg/skær dem smaa/oc giff smaa Rusiner der iblant/oc giff vdi en Potte/leg der til denne Spinat/oc tryck den vel tet ned i Potten/giff saa der offuer helten Vand/oc helten Vijnedicke/oc lad det hastelig indsiude/at der icke bliffuer formegit Saad offuer/giør det vel til met sucker/at det ey bliffuer forsøt eller surt/oc giff saa dervdi Bomolie (eller smør) smag om det er til maade/oc salt det til pass. Naar du vilt rette det an/saa leg om Fadet sødne Negenøyen/steegt Lax/eller andre steegte Fiske.

LXX. Spinach cooked in Hungarian manner.

Take red onion/cut it small/and give small raisins thereto/ and give into a pot/put thereto this spinach/and push it well into the pot/give then thereover half water/ and half wine vinegar/and let it boil hastily/that there is not too much sauce left/do it well to with sugar/that it doesn’t become either too sweet or sour/and give then thereto olive oil (or butter) taste if it is right/and salt it to suit. When you want to serve it/place around the plate fresh lampreys/fried salmon/or other fried fishes.

LXXI. Bagede Damasceniske Rusiner/Zibebe kaldet.

Giør en tynd Dey met Vijn/oc giør den gul met Saphran/stick disse Zibebe paa smaa spidde/oc søl dem vdi denne Dey/leg dem vdi siudheed Bomolie/oc lad dem der vdi bagis/indtil Deyen bliffuer vel haard/tag dem saa op aff Olien. (Merck. Der ere treslags vijnbær eller Rusiner/saa som Christopher Wirsung skriffuer i sit store Register. Det I. som er det Edelste/kaldis Zibebe/eller Damascener Druer/eller Damascener Rusiner/som komme fra Damasco. Det andet slags er nogit mindre/komme aff Cypern/Hispanien oc Provintse. De som hit føris aff Provintse/ere vel de beste/aff dette II. slags: Huilcke offuergaae de andre baade i smag oc krafft/kaldis gemeen passulæ majores, store Rusiner. Det II. slags ere de smaa Rusiner/som ere ingen steen vdi/kaldis gemeen uvæ passæ Corinthiacæ, Korenter.)

LXXI. Baked damascene raisins called Zibebe.

Make a thin dough with wine and make it yellow with saffron. Put these zibebe on small skewers and dip them into this dough. Put htem in hot olive oil and let them bake therein until the dough becomes well hard. Then take them up from the oil. (Note. There are three kinds of currants or raisins as Christopher Wirsung writes in his great register. The I which is the noblest is called Zibebe or damascene grapes, or damascene raisins which come from Damascus. The other kind is somewhat smaller and comes from Cyprus, Spain or Provence. The ones brought here from Provence are probably the best of this II kind: which surpass the other two in taste and power are commonly called passulæ majores, great raisins. The III kind is the small raisins, which have no pip, commonly called uvæ passæ Corinthiacæ, Korinths.

LXXII. Martsipan at bage.

Stød skalede Mandel i en Morter/giff der vnder huit sucker oc Rosenvand/oc stød dette vel met huer andere/at det ey bliffuer fortyndt/men smuck tyck. Stryg dette paa Affladsblade/en Finger tyck/smuck jeffnet/som et Træ tellercken/leg det i en kaaberpande/som er smuck tør/giør det vnder en sact Ild/oc offuen paa et Kaaberlog/oc offuen paa samme Log ocsaa en sact Ild/lad det saa bagis. Naar det er bagit/saa ret an/oc bestrø det met Coriander/Anijss/etc.

LXXII. To bake marcipan.

Pound peeled almonds in a mortar, add to it white sugar and rosewater and pound this ewll with each other that it isn’t too thin but quite thick. Spread this on oblate leaves, a finger thick, nicely even as a wooden plate. Put it in a copper pan which is nice and dry, make under it a slow fire and on top a copper lid and above tthe same lid another slow fire. Let it then bake. When it is baked then serve it forth and sprinkle it with coriander, aniseed etc.

LXXIII. En Moss aff Peberkage.

Riff Peberkage smaa paa et Riffuejern/tag en potte met god sød Miød/oc giff der vdi denne reffuen Peberkage/see til at det ey bliffuer klotsigt/sæt det til Ilden oc lad kogis/giff der i Anijsskorne/heele karbe/Peber/Ingefer/lidet Saphran/oc smag saa om det er til maade. Ret saa an. Vilt du/da kand du oc vel bestrø det met Sucker.

LXXIII. A mash of ginger bread.

Grate gingerbread finely on a grater. Take a pot with good sweet mead and add thereto this grated gingerbread. Make sure it’s not lumpy. Put it to the fire and let cook. Add to it aniseed, whole [karbe], pepper, ginger, a little saffron and then taste that it is right. Then serve forth. If you want you can also well sprinkle it with sugar.

LXXIV. En Moss aff Rijss.

Toe Rijsengryn reene/oc siud dem i reent vand/at de bliffue heele. Naar de ere blødsødne/saa sie dem igiennem et Dørslag/at Vandet gaar alt fra/at de bliffue smuck tørre. Tag saa Bobolie eller Smør i en Potte/giff Grynene der vdi/lad kogis/giff der til smaa Rusiner oc sucker/salt det til maade/oc rette an.

LXXIV. A mash of rice

Clean rice grains/ and boil them in clean water/that they stay whole. When they are soft/ strain them through a colander/ that the water all comes out/ that they be well dry. Take then olive oil or butter in a pot/give the grains thereto/let cook/give thereto small raisins and sugar/salt to taste/ and serve forth.

LXXV. Confect aff Hyldeblomster.

Plock Blomsterne aff stilckne/leg dem mod Solen/at de bliffue smuck tørre/Tag Honning i en Potte/oc koge at de bliffue vel tørre. Giør det til met Peber/Ingefer/Nellicker/Muskateblommer oc Caneel. Denne Confect kand brugis til adskillige Steeg.

LXXV. Elderflower confectionery.

Pick the flowers off the twigs. Put them in the sun so that they’re well dry. Take honey in a pot and boil to make them well dry. Add to it pepper, ginger, cloves, nutmeg flowers and cinnamon. This confectionery can be used to several roasts.

LXXVI. En Moss aff Eg/som kand skæris.

Tag tolff Eg/oc Huedemeel/sla dette vel sammen/oc giør der aff en haard dey/at du kand mangle eller rylde den vd/paa et Bord eller bred/smuck tynt/oc bestrø den met støtte mandel/at den bliffuer smuck tør/naar den er manglet/saa skær den i stycker/smelt Smør i en Pande. Naar smøret er heed/saa tag denne smaaskaarne Dey/oc leg i panden/at den vel bagis. Naar den er baget/saa tag den op aff Smøret/oc giff den i siudheed Melck/lad siude/at den bliffuer smuck tyck/oc salt den til maade/oc giff op. Bestrø met Sucker. Du kand vel oc bruge der til denne forskreffne Hylde Confect.

LXXVI. A mash of eggs that can be cut.

Take twelve eggs and wheat flour. Mix this well and make thereof a hard dough that you can press or roll it out on a table or board quite thin, and sprinkle over it crushed almond that it is well dry. When it is pressed cut it in pieces. Melt butter in a pan. When the butter is hot take the dough cut in small pieces, put it in the pan and let it well bake. When it is baked take it out of the butter and put it in boiling hot milk. Let it boil so that it’s quite thick, and salt it to taste and serve up. Sprinkle with sugar. You can well also use for this the aforementioned elder confectionery.

LXXVII. Egost at giøre.

Tag en potte sød Melck/oc xviij. Eg/sla Eggene i en Potte ræt vel/oc giff saa Melcken der iblant/meng dette vel iblant hin anden met en Kockesleff/sæt det paa gloendis Kul/oc rør det vel om/at det icke vedbrender/eller sangler oc stenckes ilde. Leg der vdi Sucker oc smaa Rusiner/oc giør det vel søt. Naar det er sammenløbet/saa tag en sneffr Sie/eller reent Linklæde/oc sie det igiennem/at vædsken gaar slet fra/giff det saa vdi en Form eller Egostkurff/oc sæt den paa reen Bred/at all vædsken sies fra/leg den siden op paa et Fad/oc bestrø den met Sucker. Du kand oc besætte den met Rusiner/om dig saa got siunis.

LXXVII. To make Eggcheese

Take a pot of sweet milk/and xviii eggs/beat the eggs in a pot well/and put then the milk thereto/mix this well together with a cook's spoon/put it on glowing coals/and stir it well/that it doesn’t burn/or curdles and tastes bad. Put therein sugar and small raisins/ and make it well sweet. When it is cooked together/take the finest sieve/or a clean linen cloth/and sieve it through/that the liquid is strained/give it then into a dish or eggcheese basket/and put it on a clean board/that all the liquid is strained away/ then put it onto a dish/and sprinkle it with sugar. You can also stud it with raisins/if you like it.

LXXIIX. Et god saad paa steegte vnge Høns.

Steeg først Hønset heelt. Tag Mandel vdi en Pande/oc steeg dem at de bliffue smuck brune/giff dennem i en Morter/giff Huedebrød der til/oc stød tilsammen vel smaat/oc giør dette til met god Vijn/lad dette løbe igjennem et reent Linklæde/giff dette Saad i en reen Potte/lad det vel siude op/oc giff det en lifflig smag/sød eller sur/huorledis du vilt/giff Vrter der vdi/Caneel/Ingefer/Muskater/Muskateblommer/oc salt det til maade. Tag siden Hønset/leg det paa et Fad/oc giff dette Saad der offuer. Vilt du/saa strø Corender der i/oc bestrø met Caneel.

LXXIIX. A good broth from fried young hens.

First fry the hen whole. Take almond in a pan and fry them that they’re well brown. Put this through a mortar, give thereto wheat bread and pound together finely, and add to this good wine. Let this run through a clean linen cloth. Put this broth in a clean pot, let it boil up and give it a lively taste, sweet or sour whichever you want. Put herbs in it, cinnamon, ginger, nutmeg, nutmeg flowers and salt it to taste. Then take the hen, put it on a plate and pour this broth over it. If you want then put coriander in it and sprinkle with cinnamon.

LXXIX. Høns met Pebberrod.

Siud først Hønset i reent vand/at det bliffuer smuck mør oc bløt/tag Pebberroden/oc skær den i smaa stycker/eller riff den paa et riffuejern/stød en haandfuld skalede mandel/oc meng der iblant/giør saa dette til maade/icke fortynt eller fortyckt. Leg saa bagede Simleskiffuer paa et Fad/leg Hønset der offuer/oc giff saa denne Pebberrod der offuer.

LXXIX. Hen with horseradish.

First boil the hen in clean water so that it’s nicely tender and soft. Take the horseradish and cut it in small pieces or grate it on a grater. Pound a handful of peeled almond and add that. Then make this to taste, not too thin or thick. Then put baked simle slices on a plate. Put the hen over it and then put this horseradish over it.

LXXX. Unge Høns met Pommerantser.

Siud først Hønset i Vand. Naar det er sødet/saa lad Vandet fra/oc giff god Vijn der paa igien. Tag Pomerantser/skal dem/leg dem i Vijnen til Hønset/sæt til Ilden/oc lad faa en opsød/Giør det siden til met vrter/Canelbarck/Ingefer/Muskater/Muskateblomer/Saphran oc sucker. Giff det en sød smag/oc salt det tilpass.

LXXX. Young hens with bitter oranges [pomerantser].

First boil the hen in water. When it is cooked then pour off the water and add good wine to it again. Take bitter oranges and peel them, put them in the wine with the hen. Put to the fire and let boil. Then flavour it with herbs, cinnamon, ginger, nutmegs, nutmeg flowers, saffron and sugar. Give it a sweet taste and salt it to taste.

LXXXI. Suinvildbrad at tilrede.

Siud stycket aff Suinet vel aff i reent vand/oc salt det til maade. Naar det er sødet/saa skær det i smaa eller store stycker/lige som du det haffue vilt. Tag baget Simmel oc Pebberkage i en Potte/giff en god vijn der offuer/eller sød Kavente/sæt det til Ilden oc lad vel opsiude/giff sucker eller honning der vdi/oc giør det der met lifflig smagendis: Giør det til met Peber/Ingefer/Nellicker/oc lidet Saphran/at det bliffuer smuct brunt/salt det til maade/skal møre Eble/skær huer i fire parter/leg dem i en Potte/giff der til store Rusiner/oc gyd der offuer Suinefæt/oc lidet vijn/giff lidet Saphran der til/at det bliffuer gult/sæt det til Ilden at det siuder blødt: Rict an Vildbradet/oc strø denne Farffue der offuer/oc giff det op.

LXXXI. To cook pork game.

Boil the piece of pork well in clean water and salt it to taste. When it’s cooked then ut it in small or big pieces whichever you want. Take baked simmel and gingerbread in a pot, pour a good wine over it or sweet [kavente]. Put it at the fire and let boil well. Add sugar or honey therein and make it taste lively. Add thereto peper, ginger, cloves and a little saffron that it’s nicely brown. Salt it to taste. Peel ripe apples, cut each in four parts. Put them in a pot. Add thereto big raisins and pour over pork fat and a little wine. Add a little saffron thereto so it’s yellow. Put it to the fire to seethe softly. Serve out the game and spread this colour thereover and serve it up.

LXXXII. En Faaremauffue at fylde.

Tag magert Kalffuekiød/oc reent flesk/hacke det smaat tilsammen/giff smaa Rusiner der iblant/oc sla iiij. Eg der vdi/salt det til maade/oc giør det til met Vrter/oc see til/at det ey met Eggene bliffuer fortyckt eller tynd. Fyld dette vdi Faarevommen eller Mauffuen/saa en huer Vom er ickun halff fylt/oc spile den siden til/Leg dette vdi siudendis Vand/oc lad siude/lige som anden Pølse/at det bliffuer vel sødet oc hart. Tag det siden aff Saadet/oc skær det smuck i skiffuer/giør et smuck brun saad/aff Peberkage oc Vijn/oc red det til met Vrter/oc det faar en lifflig smag: Leg samme skiffuer der vdi/salt det/oc smag om det er til maade/rette det saa an.

LXXXII. To fill a sheep’s stomach.

Take lean veal and clean pork, chop it finely together. Add small raisins to it and beat iiij eggs into it. Salt to taste and add to it herbs and make sure that it doesn’t get too thick or thin with the eggs. Fill the sheep [vommen] or stomach with this so that each [vom] isn’t half filled and then tie it together. Put this in seething water and let seethe just like other sausage that it’s well cooked and hard. Then take it out of the broth and cut it into nice slices. Make a nice brown sauce of gingerbread and wine and flavour it with herbs and it gets a lively taste. Put the same slices in it, salt it and taste if it is good. Then serve it forth.

LXXXIII. Galrei aff Kofødder.

Tag Fødderne/skil dem fra huer andre/huer i to stycker/leg dem i en Potte/oc lad suarlig vel siude/oc lad salte dem. Naar de ere sødne/saa læss vd all Beene oc Koder/giff Kiødet i en Morter/oc stød det megit smaat/giff det til god klar Vijn/tryck det igiennem et Linklæde/oc giff reent Blod der iblant/at det oc tryckis igiennem/giff dette vdi en reen Potte/at det siuder op/oc rør det vel om/at det icke brender ved/giff Sucker eller Honning der vdi/oc giør det vel søt/red det til met adskillige Vrter/oc lidet Saphran/salt det til maade/oc smag det. Naar det er færdig/saa lad det vdi en dyb træskaale/oc sæt det ned i en Kielder/oc det kølner. Naar det nu hafuer sæt sig/oc er kalt/saa skær smucke skifuer her aff/leg paa et fad/bestrø met Ingefer/oc AnijsConfect/oc giff det hen.

LXXXIII. Aspic of Cow’s feet.

Take the feet, separate them each in two pieces. Put them in a pot and let seethe well and truly, and salt them. When they are cooked clean out all the bones and knuckles. Put the meat in a mortar and crush it very small. Add to it good clear wine, press it through a linen cloth and give clean blood to it that it too is pressed through. Put this into a clean pot and bring it to the boil and stir it well so it doesn’t burn. Add sugar or honey into it, and make it quite sweet. Put in esveral herbs and a little saffron, salt it to taste and taste it. When it is done then put it in a deep wooden bowl and put it down in a cellar and cool it. When it has set, and is cold, then cut nice slices thereof, place on a platter, sprinkle with ginger and candied aniseed, and serve it forth.

LXXXIV. Groffenbrad at steege.

Tag Steegen/bancke den vel/bestrøe oc gnid den met Salt/lad den saaledis ligge en Nat og dag: Stick den siden paa Bradespiddet/oc sæt en potte met Saltvand til ilden/bespreng den met samme hede saltvand jdelig/intil den er halffsteegt. Steg den siden fremdelis tilfulde/oc rette den an.

LXXXIV. [Groffenbrad] to roast.

Take the roast, beat it well. Sprinkle it and rub it with salt, then let it lie thus a night and day. Put it on the spit and put a pot of salt water at the fire. Sprinkle it with this hot saltwater until it is half roasted. Then roast it properly and serve it forth.

LXXXV. Tamme Giess/Ender eller Kapuner paa Vngerske.

Steeg dem først smuck møre/oc giør siden et saad offuer dem/saaledis: Tag Vijnedicke oc vijn/sla Eg der iblant/oc giør en god suppe aff/leg der vdi en heel HuideLøg eller to/oc lad vel siude der met/red det til met Canelbarck/Muskater/Muskateblommer/Ingefer/Saphran/oc giff det en lifflig smag. Naar forbemelte Fuler er vel steegt/saa leg dem paa Fadet/oc giff samme Saad der offuer/oc bær det frem.

LXXXV. Tame geese/Ducks or Capons in Hungarian.

Roast them first nicely tender/and then make a sauce over them/In this manner: Take wine vinegar and wine/Beat egg into it/and make a good soup thereof/Put therein a whole garlic or two/and let cook well with it/flavour it with cinnamon/ nutmeg/ nutmeg flowers/ ginger/ saffron/ and give it a lively taste. When aforementioned birds are well roasted/ then put it on the platter/ and give the same sauce thereover/and carry it forth

LXXXVI. Suinepølse.

Tag Risengryn/saa mange dig tyckis nock at vere/toe dem reene vd/tag der til Suine Ister/oc skær i smaa terninger/giff der iblant heel Pebber/sød Fløde/oc Meyran/salt det/oc meng iblant huer andet/fyld Tarmene eller Suinemauffuen her met/oc lad siude vel.

LXXXVI. Pork sausage.

Take rice, as many as you think is enough. Rinse them clean and take thereto pork fat and cut in small cubes. Put into it whole pepper, sweet cream and marjoram, salt it and mix it together. Fill the intestines or the pork stomach with it and let seethe well.

LXXXIIX. Smaa Pølser at giøre.

Tag Fisk/hacke det smaa/giff der iblant støtte Nellicker/Pebber/Ingefer/salt det/oc fyld det i store Oxetarme/giør stackede Pølser/huer en god spanne lang/oc sy dem for begge ender/oc heng dem i Røg. Naar du vilt bruge dem/saa toe dem reene vd/oc siud dem hoss Groffenbrad eller heele Høns. Naar du vilt giffue dem op/saa skær dem i smuck skiffuer/oc leg om Fadet. Vilt du oc lade dem bliffue heele/saa giør et brunt saad der offuer.

LXXXIIX. To make small sausages.

Take fish and chop it finely. Add to it crushed cloves, pepper, ginger. Salt it and put it into large oxe-intestines. Make thick sausages each a good hand’s width long and sew them up each end and hang htem in smoke. When you want to use them, then take them out clean and seethe them with dark bread or whole hens. When you want to serve them out cut them in beautiful slices and lay them around the platter. If you want to leave them whole then make a brown sauce over them.

LXXXIX. Pølse paa en anden Maneer.

Tag raa Kalffueleffuer/oc got reent Flesk/hack dette vel smaat/giør det vel til met Vrter/sla Eg der iblant/oc elte det vel tilsammen/giør det icke fortynt eller tyckt/fylle dey i en Oxetarm/at den ey bliffuer forfuld/(saa den bryster i tu naar den siuder) Leg den i en Pottefuld met Vand/giør et saad der offuer/eller oc brug den før er sagdt.

LXXXIX. Sausage in another way.

Take raw calf liver, and good clean pork. Chop this well small, flavour it well with herbs. Put egg into it and mix it well together. Don’t make it too thin or thick. Stuff it into an ox intestine that it doesn’t get too full (so that it bursts when it seethes). Put it in a potful of water, make a broth over it or use it as mentioned before.

XC. Et Perset Suinehoffuet eller Kalffuehoffuet.

Siud det megit bløt/læss Beenene vel vd/stød det siden i en Morter/oc giff der iblant nogit Huedebrød eller simle/rede det til met adskillige Vrter/oc giff smaa Rusiner der iblant/oc smaaskaarne Mandel/salt det/leg det imellem to reene bredder/oc leg en steen der offuer/at det tryckis smuck sammen/siden kand du skære det i Skiffuer/oc giøre et brunt eller gul saad der paa/oc lad det siude met/giff det saa op.

XC. A pressed pig's head or calf's head. Seethe it very soft, sort the bones well out and then crush it in a mortar and give thereto some wheat bread or simle. Flavour it with several herbs and give small raisins among it and finely chopped almond. Salt it, place it between two clean boards and put a stone on top of it so it is pressed well together. Then you can cut it in slices and make a brown or yellow sauce on it and let it seethe in it and then serve it forth.

XCI. Gallart aff Kalffuefødder/Oxefødder/eller andre.

Siud dem først reen aff/oc giør der offuer et got saad aff Vijn oc Edicke/oc giff Vrter der vdi. Naar det er sammenløbet/saa giff det her frem.

XCI. Aspic from calf's feet, ox feet or others.

Seethe them first clean off and make over it a good broth of wine and vinegar and put herbs into it. When it is come together then serve it forth.

XCII. Et got Salsament til steeg.

Tag smaastøtte Mandel/giff der iblant reffuen simle/oc riff det smuck smaat blant huer andet/giør det til met vijn/oc giff støtte Caneel/Ingefer/Muskater/der iblant/giør det søt eller surt/efftersom dig selff got siunis/oc sæt det frem met steegen.

XCII. A good sauce for steak (roast).

Take finely chopped almond. Give thereto grated simle and grate it fine and small together. Make it up with wine and give to it ground cinnamon, ginger, nutmeg. Make it sweet or sour as it suits yourself, and put it out with the roast.

XCIII. At dyppe vdi/aff Rusiner.

Stød Rusiner i en Morter: Tag der iblant steegt eller baged Simmel. Naar du haffuer støt det/saa tilberedt det met Vijn/oc driff det igiennem en Sie. Giff Vrter vdi/oc ret an.

XCIII. To dip into, from raisins.

Crush raisins in a mortar. Take into it fried or baked simmel. When you have crushed it then make it with wine and push it through a sieve. Put herbs into it and serve.

XCIV. En Vijnsuppe uden Eg.

Tag en Leerpotte/oc giff der vdi vijn/een eller to Potter/skær der vdi Simlebrød/dog icke vden Krummerne/eller/som nogle kalde det/Malden/sæt det til Ilden/lad Sucker eller Honning der vdi/lad det vel siude/oc sla det siden igiennem en Sie: Giff det atter i Potten/oc giør det til met vrter/dog icke met Nellicker. Giff smaa Rusiner der iblant/skær oc bagede Simlestycker der i/ lange/som mand pleyer at skære Barckannerødder.

XCIV. A wine soup without eggs.

Take a clay pot and put into it wine, one or two pots. Cut into it simle bread, but not without the crusts or as some call it the [malden]. Put it to the fire, add sugar or honey thereto. Let it seethe well and then pour it through a sieve. Put it back into the pot and make it up with herbs, but not cloves. Add small raisins into it, and cut baked simle pieces into it, long as one usually does [barckannerödder]

XCV. En god Sennep.

Tag Sennep/toe den reen/giff den paa Quærnen/oc der iblant nogle steegte Mandel/mal dem smaa met huer anden/oc giør den til met Vijn/oc driff den igiennem et Linklæde. Vilt du haffue den sød/saa giff sucker eller Honning der vdi. Denne Sennep kand du bruge til Steeg/kolde Oxefødder/Suinehoffueder/etc.

XCV. A good mustard.

Take mustard, rinse it clean. Put it on the mill and in it some roasted almonds. Grind them small with each other and make it up with wine and push it through a linen cloth. If you want it sweet then add sugar or honey thereto. This mustard you can use for roast, cold ox feet, pigs' heads etc.

XCVI. Kalffuesteeg paa en synderlig maneer/som Raasteeg.

Skær den smuck avlang/tag støtte karbe/oc støtte Eenebær/leg samme steeg i et Tru/oc salt den icke formegit/bestrø den smuck met forbemelte ryllecke oc Enebær oc lad den der vdi ligge en Nat eller tre. Naar du vilt bruge den/saa speck den met Flesk oc Salvieblad/oc steeg den.

XCVI.Calf roast in a particular manner as fallow roast.

Cut it nice and oblong, take crushed yarrow and crushed juniper berries. Put the same roast in a trough and salt it not too much. Sprinkle it nicely with aforementioned yarrow and juniper and let it lie in it a night or three. When you want to use it then stuff it with bacon and sage leaves and fry it.

XCVII. En anden god Ret.

Sæt en Potte met vand til Ilden/leg Persilie der vdi/oc lad vel siude/tag brødkrumer aff to gamle bagede simler/rør det tilhobe/sla v. eller vj. Eg der i/oc giff Pebber oc Saphran der i.

XCVII. Another good dish.

Put a pot of water to the fire, put parsley into it and let well seethe. Take bread crumbs of two old baked simles and stir it together. Beat v. or vj. eggs thereto and add pepper and saffron to it.

XCIIX. Et got saad paa Lax/Styre/Suinevildbrad/eller andet.

Tag Eble/rød Løg/oc søt Øl/som icke smager aff Humlen/lad det siude met huer andet/at Eblene oc Løgen bliffue bløde/tag ristet Brød/riff det met Eblene oc Løgen/lad det gaa igiennem Sien/oc giff Vrter der vdi.

XCIIX. A good broth from salmon, sturgeon, pig's game or other.

Take apples, red onion and sweet beer that doesn't taste of hops. Let it seethe with each other, so the apples and onion become soft. Take toasted bread, grate it with the apples and onion, put it through the sieve and give herbs thereto.

XCIX. Oxekiød met Salsament.

Tag got Oxekiød/siud det/at det bliffuer smuck mør oc bløt/skal nogen huide Løg/saa mange dig siunis/stød dem smaa/lad dem gaa igiennem enSie/met Vijn eller Edicke. Naar Kiødet er koget/saa lad dette offuer/dog Saltet ey forglem. Eller oc saaledis: Siud Oxekiødet vel aff met salt/skale huid Løg/oc giff der til wmode vijnber/oc Persilie/kog dette vdi god feet Groffenbrad Saad. Giff Kiødet paa Fadet/oc dette offuer.

XCIX. Beef with sauce.

Take good beef. Seethe it so it is nicely tender and soft. Peel some garlic, as many as you like, crush them small and let them go through a sieve with wine or vinegar. When the meat is cooked then put this over. But do not forget to salt. Or this way: seethe the beef well with salt, peel the garlic and put it to unripe currants, and parsley. Cook this well in good fat dark bread sauce. Put the meat on the platter and this over it.

C. Faarekiød i sit egit Saad.

Siud Kiødet vel. Naar det er sødet/saa sie en deel aff Saadet særdelis fra/oc giff der vdi god Edicke/tag Salvieblad oc kast der vdi/oc siud dette paa ny tilsammen/saa haffuer du en velsmagendis Ret/saa eenfoldigen koget.

C. Mutton in its own broth.

Seethe the meat well. When it is seethed, then sieve some of the broth off separately, and put into it good vinegar. Take sage leaves and throw in, and seethe this again together, then you have a well tasting dish so simple to cook.