Wel ende edelike spijse (Good and Noble Food)
Manuscript UB Gent 1035 - Introduction
List of recipes, Glossary

Appelmoes voor de vastentijd, een recept uit dit manuscriptThis is the edition on the web of Wel ende edelike spijse, a manuscript from the second half of the fifteenth century which is being kept in the University Library of Gent, signature 1035. It is the only Middle Dutch culinary manuscript which has not seen an edition in the twentieth century, the first and last printed edition dating from 1872 (Keukenboek, uitgegeven naar een handschrift der vijftiende eeuw, C.A.Serrure (Maatsch.der Vlaemsche Bibliophilen, X) Gent, 1872).

A new title for the Keukenboek
Until the publication of this digital edition, the manuscript UB Gent 1035 was only known under the name given by Serrure: Keukenboek (litt. Kitchen book). Keukenboek in the meaning of cook book was in use from the seventeenth century onward, but not in the fifteenth century. However, nowadays this meaning is obsolete. For this reason, and since the manuscript itself hands us a perfectly apt title in the opening lines, I have chosen for renaming the manuscript to Wel ende edelike spijse. I do realise that this may be the cause of some confusion, but a new title seems to me better than using a frase which was not yet in use in the fifteenth century, and is not used anymore in the twentyfirst century.

Short description of manuscript Gent UB 1035
Fragment of ms UB Gent 1035The manuscript, consisting of one quire, was some time in its history part of a larger book, since the first leaf bears the number 51. The last leaf is number 64. Since not the pages but the leafs are numbered, the manuscript as it is now contains 28 pages. The text consists of two chapters, with respectively 33 and 29 recipes, all written in the same hand. The last pages are filled with medicinal recipes in Latin in another hand. This, in combination with the title on the first page, shows that, although the quire belonged some time in its history to a larger whole, the text of Wel ende edelike spijse as it has survived is complete and not a fragment of a larger culinary manuscript.
A full description of the manuscript will hopefully appear in print, together with an annotated edition.

The edition on Coquinaria
The edition is in three columns. The middle column contains the Middle Dutch text in diplomatic form, i.e. it has the same use of capitals, interpunction, abbreviations (transcripted in italic), rubrication and the breaking off of lines. However, there will be no paleographical or codicological commentary. The place for that is a printed edition.
The numbering of the recipes is written in the lefthand margin in the manuscript. In the transcription I have placed these directly before the recipe titles. 
In the lefthand column is a translation in modern Dutch, in the righthand column you find a translation in English. The translations are working translations, not the definitive versions. I have decided to add them anyway, to make the medieval text more accessible. The translations do not follow the syntax of the original to the letter, to be more easily read. Because this is not an annotated edition, I have not offered any arguments in the choice of specific translations. In a printed edition I will go more deeply into the meaning of individual words. In the mean time I wellcome suggestions or differing opinions anyone has to offer.
The meaning of some Middle Dutch words remains unclear. These words are marked with (?) in the translation. In some places I will add a very short commentary, when a translation is not possible, or the used Middle Dutch word unknown, or used in an unknown capacity.
The English translation was made by myself. I am Dutch, not a native speaker of the English language. If you find any mistakes in spelling, grammar or used terminology, please let me know, that I can correct these mistakes. Thank you.

List of recipes in Wel ende edelike spijse (Good and Noble Food)
Chapter 1 - Chapter 2

1.1. Kuikens met raspeite (?) in de zomer
1.2. Kapoenen met groene saus
1.3. Wie vulling wil maken
1.4. Men neemt de voorpoten van een varken
1.5. Gebakken en afgekoelde kreeften
1.6. Om appels te vullen
1.7. Gelei op snoek
1.8. Gepocheerde eieren met komijnsaus
1.9. Varkenspootjes in gelei
1.10. Om taart uit Lombardije te maken
1.11. Het braden van pauw
1.12. Reigers, kraanvogels, ganzen, wilde patrijzen, fazanten, fazanten (maar dan variant)
1.13. Gepureerde groente
1.14. Amandelbroodpap
1.15. Gestoofde groenten
1.16. Appelmoes in de vastentijd
1.17. Amandelbroodpap in de vastentijd
1.18. Pannekoek in de vastentijd
1.19 Witte worst
1.20 Zwanenhals
1.21. Deeg om pijpjes te maken (kaaskoekjes)
1.22. Ruitjes in de vastentijd of daarbuiten
1.23. Een flasteyesaus voor 12 patrijzen
1.24. De kop van een everzwijn
1.25. Vivees maakt men als volgt
Over baksels in de vastentijd
1.26. Boter en kaas van amandelen
1.27. Om pasteitjes te maken van snoek, kabeljauw, zeebaars
1.28. Om patrijzen van deeg te maken
1.29. Gans
1.30. Steur met venkel
1.31. Galentijn voor 100 prikken (lampreien)
1.32. Om een pepersaus te maken
1.33. Om clareit te maken
(Inhoudsopgave van het eerste deel.)

.J. Poelgen metten rasspeyte inden somer
.ij. Capoenen metter groender soueyen
.iij. Die vaersel wille maeken
iiij Men nemt die vorste swijnen beene
v Creuetsen ghesoden ende vercoelt
vj. Om appelen te vaerzene
vij. Geleye vp snouken
viij. Eyeren ghepochiert metten commijne
.ix. Geleye vp swijnen beene
.x. Omme te maken taerten van lombaerdien
.xi. Den paeuw te bradene
.xij. Reygers cranen gantes wilde velthoendere faysante lemmoegen
.xiij. Waermoes ghekelongiert
.xiiij. Amandeleyt
.xv. Compost.
.xvj. Appelmoes in de vastene
.xvij. Inde vastenen mortroel
.xviij. Uasten struuen
.xix. Witte worste
.xx. Den hals vanden swane
.xxi. Deegh om pypesen te makene
.xxij. Loesengen inde vastenen of daer buten
.xxiii. Een sause flasteye te .xij. partrisen
.xxiiij. Thooft vanden eeuere
.xxv. Viuees maect men aldus
de fruture inde vastene
.xxvi. Botere ende kaes van amandelen
.xxvij. Om te maken roffioelen van snouken, van cabbelyauwe, rijvissce
.xxviij. Om te maken pertricen van deeghe
.xix. Die ghans.xxx. Den stuer metten venkele
.xxxi. Galentine te .C. pricken
.xxxij. Om te maken een pepere
.xxxiii. Om te maken clareyt

 
1.1. Chickens with raisin sauce in the summer. 1.2. Capons with green sauce.
1.3. Who wants to make stuffing
1.4. Take the forelegs of a pig
1.5. Baked cold crayfish
1.6. To stuff apples
1.7. Jellied pike
1.8. Poached eggs with cumin sauce
1.9. Jellied pig's trotters
1.10. To make tart from Lombardy
1.11. To roast a peacock
1.12. Herons, cranes, geese, wild partridges, pheasants, pheasants (a variety)
1.13. Mashed greens
1.14. Porridge with bread and almonds
1.15. Vegetable stew
1.16. Apple sauce in Lent
1.17. Porridge with almonds and bread in Lent
1.18. Pancakes in Lent
1.19. White sausage
1.20. Swan's neck
1.21. Dough to make pipes (cheesebiscuits)
1.22. Lozenges in Lent or outside [Lent]
1.23. A sauce flasteye for 12 partidges
1.24. The head of a wild boar
1.25. Vivees are made thus
On baking in Lent
1.26. Butter and cheese made of almonds
1.27. To make pastry of pike, cod, bass
1.28. To make partridges of dough
1.29. Goose
1.30. Sturgeon with fennel
1.31. Galantine for 100 lampreys
1.32. To make a pepper sauce
1.33. To make claret
(Contents of the first part.)
2.1. Hoerendreeten ofwel warme beignets
2.2. Pasteien op schotels
2.3. Een lardeit (spekgerecht).
2.4. Een blancmanger met kapoenen
2.5. Pipes (langwerpige pasteitjes?)
2.6. Gevulde eieren
2.7. Uien met komijnsaus met amandelen
2.8. Wildbraad
2.9.Geitjes en lammetjes
2.10. Baars met chiveye saus
2.11. Een blancmanger bij baars
2.12. Speenvarken
2.13. Gevulde piepkuikentjes
2.14. Jonge ganzen
2.15. Bladgroenten
2.16. Gekookte gelardeerde haas gegeten met camelinesaus
2.17. Er zijn twee soorten [vis]: zeevis en zoetwater vis
2.18. Zeelt met peper[saus] op deze wijze
2.19. Wie paling wil eten
2.20. Patrijzen met komijnsaus
2.21. Duiven
2.22. Hamelvlees met polei in de zomer
2.23. Schapenpenis voor de lekkerbek
2.24. Pap in de pot gemaaktkt
2.25. Om een lekker hapje te makenen
2.26. Gebakken vlaaienen
2.27. Gevulde kapoenen
2.28. Kapoen met ganzelgie, dat men edele knoflook noemt
2.29. Kapoen met witte geveie saus
(inhoudsopgave van het tweede deel)
 
.J. Hoerendreete heeten bongnette
.ij. pasteyen in scuetelen
.iij. Een lardeyt
.iiij. Een blancmengier van capoenen
.v. pipes
.vj. Eyeren ghevaerst
.vij. Enjunen metter commineyen van ammandelen 
.viij. Venysoen
.ix. Houckine ende lammere
.x. Baerse metter chiueye
.xi. Ten baers een blanc mengier
.xij. Tjonc verkin
.xiij. De cleene kiekine gevaerst
.xiiij. Jonghe gansse
.xv. Tgheroone
.xvi. Den hase verwallen ghelardeert ende gheheeten metter sausse caineline
.xvij. Twee manieren van zeevischen sijn ende van zoeten watre
.xviij. Tincken metten pepere in deser manieren
.xix. Die wille paeldinc heeten
.xx. Pertrijsen metten commijne
.xxi. Duuen
.xxij. Wederin vleesch metten polioene inden somer
.xxiii. Der leckers scapin roede
.xxiiij. Amyroen in den pot gemaect.
.xxv. Moelgen te makene
.xxvj. Ghesoden vladen
.xxvij. Capoene gefroyseert
.xxviij. Capoene metter ganselgie dat men heet edel looc
.xxix. Capoene metter witter geueye
2.1. Hoerendreeten or hot fritters
2.2. Pasties on plates
2.3. A lardeyt (a dish with pork)
2.4. A blancmanger with capons
2.5. Pipes (long pasties?)
2.6. Stuffed eggs
2.7. Onions with cuminsauce with almonds
2.8. Roast game
2.9. Kid and lamb
2.10. Perch with sauce chiveye
2.11. A blancmanger for perch
2.12. Sucking pig
2.13. Stuffed small chickens
2.14. Young geese
2.15. Greens
2.16. Boiled and larded hare, eaten with sauce cameline
2.17. There are two kinds of [fish]: seafish and freshwater fish
2.18. Tench with pepper [sauce] in this way
2.19. If you want to eat eel
2.20. Partridges with cumin sauce
2.21. Pidgeons
2.22. Wether with pennyroyal in the summer
2.23. Sheep's penis for the foodie
2.24. Porridge made in the pot
2.25. To make a nice titbit
2.26. Fried flans.2.27. Stuffed capon
2.28. Capon with ganzelgie, wich is called noble garlic
2.29. Capon with white geveie
(contents of the second part)