Recipe Manuscript

Krebs Gemisch Zu Kochenn

Name: Krebs Gemisch Zu Kochenn
Prep time: PTPT15M
Cook time: PTPT15M
Yield: 4
Cuisine: European
Ingredients: 500 g fresh crayfish (or shrimp as substitute); 3 fresh egg yolks; 0.2 g saffron; 15 g sugar; A pinch of ground white pepper; A pinch of ground nutmeg; Salt (to taste, sparingly)

"Crab Mixture To Cook"

1570

From the treasured pages of Kochbuch

Unknown Author

Renaissance (1400 - 1700)European Beginner Dinner Lunch

Original Recipe • 1570

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Krebs Gemisch Zu Kochenn

"Nimb Krebs siedts gantz wohl, und wanns gesoten frische Eyerlin die jungen häüßlin, thun ein klein saffran thun Zucker unnd gewürtz darzu. Nimm ein Orths den solch einem garßlins, laß also recht dick undern siedenn. gibs warm auff den tisch. Versaltz nit, so ists gerecht."

English Translation

"Crab mixture to cook. Take crabs, boil them whole well, and when they are cooked, take fresh eggs, the young little ones, add a little saffron, add sugar and spice to it. Take a portion about the size of a pea, let it thicken well while boiling. Serve it warm at the table. Do not oversalt, then it is just right."

Note on the Original Text

The recipe is written in a heavily abbreviated early modern German, reflecting the cook’s pragmatic, oral approach—measurements rely on visual cues and practice (e.g., 'thun ein klein saffran'), and ingredient quantities are vague. Words are run together or spelled phonetically by regional dialect. The instructive tone expects prior kitchen experience and judgment, and it presumes immediate, communal serving ('gibs warm auff den tisch'). Such recipes were less manuals for novices than memory aids for those already skilled.

Modern Kitchen Interpretation

Recipe's Origin

Title

Kochbuch (1570)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1570

Publisher

Unknown

Background

A flavorful journey back to the last third of the 16th century in the Oberpfalz region, this cookbook serves up a delightful menu of Renaissance-era recipes and culinary wisdom—perfect for those who wish to feast like nobles of old.

Kindly made available by

Heidelberg, Universitätsbibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a 16th-century manuscript cookbook from the Oberpfalz region, located in what is now southeastern Germany. The late 1500s saw crayfish as a prized ingredient in aristocratic and bourgeois kitchens, reflecting both status and local riverine abundance. The use of eggs, sugar, and spices illustrates the early modern penchant for combining sweet and savory flavors—a taste balance that feels unusual to most modern palates. Saffron, a luxurious spice, hints at the dish’s aspirational, festive nature.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, this dish would have been prepared in a large metal or earthenware pot over an open hearth fire. A wooden spoon or paddle would be used for constant stirring to prevent curdling as the egg mixture thickened. For processing the crayfish, cooks used knives and sometimes a mortar for crushing shells if flavor was to be extracted. Bowls of wood or stoneware served both for mixing and serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 lb fresh crayfish (or shrimp as substitute)
3 fresh egg yolks
1/16 tsp saffron (approx. 0.007 oz)
1 tbsp sugar (0.5 oz)
A pinch of ground white pepper
A pinch of ground nutmeg
Salt (to taste, sparingly)

Instructions

To prepare a mixed crayfish dish as described in this late 16th-century recipe, begin by taking approximately 1 pound (16 oz) of fresh crayfish (or a mix of seafood if crayfish is not available) and boil them whole until thoroughly cooked.
Once done, remove the shells.
In a separate bowl, whisk together 3 fresh egg yolks.
Add a generous pinch (about 1/16 teaspoon or 0.007 oz) of saffron, 1 tablespoon (0.5 oz) of sugar, and a pinch of mixed ground spices, such as white pepper and nutmeg.
Combine the cooked crayfish meat with the egg mixture and cook over low heat, stirring steadily, until the mixture thickens to a creamy consistency, similar to a thick porridge.
Taste and adjust seasoning, but take care not to oversalt.
Serve the dish warm.

Estimated Calories

200 per serving

Cooking Estimates

Preparing and peeling crayfish takes about 15 minutes, while cooking them and then combining with the egg mixture takes another 15 minutes. Each serving has around 200 calories, and this recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.