Recipe Manuscript

Den Bockfisch In Einer Fleisch Suppen Zu Kochen

Name: Den Bockfisch In Einer Fleisch Suppen Zu Kochen
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 4
Cuisine: European
Ingredients: 1 whole stockfish (cod is a good substitute, about 1-1.2 kg, cleaned and cut into pieces); 1.5 liters beef or veal stock; 3-4 cloves garlic, peeled and crushed; 1 medium onion, chopped; 20g fresh parsley, chopped; A pinch of saffron threads or 1/2 tsp ground turmeric; 100 ml dry white wine; Salt and pepper to taste; 1 egg yolk (for 'Pratspiegel', optional: mix egg yolk with a little broth); 2 tbsp mild olive oil or similar warm oil

"To Cook Cod In A Meat Soup"

1696

From the treasured pages of Koch Puech

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Den Bockfisch In Einer Fleisch Suppen Zu Kochen

Original Recipe • 1696

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Den Bockfisch In Einer Fleisch Suppen Zu Kochen

"Nimb daselbig, wasch ihn aber auß, biß auf die gräten, darnach laß ihn dann sieden, auch Knobloch, Zwiffel, und grünen Petersil, damits süß zu schmecken ist, auch mit gelt und ein wenig Wein, und wasche darauf, laß also sieden, geweürtzig ob guet, Und wann du ihn auf die Schüßel legst, so leg ihn alsdan in die suppen, laß in warm bleiben, so sieß ein Pratspiegel darauf, darnach gieß noch ein wenig warm öhl daran, Und wann man ihn anrichten will, stoße ein klein wenig darauf, und gib ihn dann."

English Translation

"Take the same, but wash it out down to the bones, then let it boil, also with garlic, onion, and fresh parsley so that it tastes mild, also with egg yolk and a little wine, and wash it afterward, let it boil like that, season to taste if good. And when you place it on the dish, put it into the soup, let it stay warm, then pour a roasted egg yolk sauce over it, afterward pour a little warm oil over it, and when you want to serve it, crush a little on top, and then serve it."

Note on the Original Text

The language is Early New High German, with archaic spellings and sometimes run-on sentences. Ingredients and processes are listed narratively, assuming the reader’s prior cooking knowledge—a common feature in historical recipes. Quantities are rarely specified precisely, instead relying on phrases like 'a little' or 'enough.' Unusual terms include 'Bockfisch' (usually dried, sometimes soaked cod) and 'Pratspiegel' (egg yolk sauce or glaze), showing period culinary terminology. Spelling like 'ZWiffel' for 'Zwiebel' (onion) and 'geweürtzig' for 'gewürzt' (seasoned) is typical of the era’s free approach to orthography.

Modern Kitchen Interpretation

Recipe's Origin

Koch Puech - Click to view recipe in book

Title

Koch Puech (1696)

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

Writer

Unknown

Era

1696

Publisher

Unknown

Background

A sumptuous journey for the adventurous palate, this splendid 17th-century cookbook boasts over 1,350 rare and prized recipes—ranging from hearty pies and luscious cakes to savory aspics, exquisite soups, and creative fish dishes. A true treasure trove for any culinary enthusiast seeking both variety and sophistication.

Kindly made available by

Wien Bibliothek

Historical Background of the Recipe

Learn about old traditions

This recipe hails from a German manuscript cookbook compiled in 1696, a time when lush, complex flavors and impressive displays were prized at the table of the well-to-do. Bockfisch, often stockfish or salt cod, was a staple ingredient, especially during times of religious fasting or as a luxury on meat days. The inclusion of garlic, onions, parsley, and wine reflects both the multicultural influences traversing Germanic lands and a taste for aromatic, layered broths. The text comes from a sprawling manuscript collection of over 1350 recipes, reflecting the elaborate culinary repertoire maintained in noble or upper-middle-class households, likely mediated by professional cooks.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original kitchen would have relied on open hearths with sturdy iron pots or cauldrons for simmering. Knives and wooden boards would serve for gutting and washing the fish. A mortar and pestle was indispensable for crushing garlic and grinding spices. Ladles and ceramic or wooden bowls were used for serving, while simple cloths or sieves might help strain the broth.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

Ingredients

1 whole stockfish (cod is a good substitute, about 2.2-2.6 lbs, cleaned and cut into pieces)
6 1/3 cups beef or veal stock
3-4 cloves garlic, peeled and crushed
1 medium onion, chopped
3/4 oz fresh parsley, chopped
A pinch of saffron threads or 1/2 tsp ground turmeric
3.5 fl oz dry white wine
Salt and pepper to taste
1 egg yolk (for 'Pratspiegel', optional: mix egg yolk with a little broth)
2 tbsp mild olive oil or similar warm oil

Instructions

To prepare this historical 'Bockfisch' (likely cod or stockfish) in a meat soup in a modern kitchen, begin by cleaning your fish thoroughly, removing the flesh from the bones as much as possible while still keeping the backbone structure.
Place the fish into a large pot of simmering beef or veal stock (about 6 1/3 cups).
Add several cloves of garlic (3-4), a medium onion (chopped), and a generous handful of fresh parsley (about 3/4 oz) for sweetness and aroma.
For color and richness, add a pinch of saffron or ground turmeric (for a golden hue) and a splash (about 3.5 fl oz) of dry white wine.
Let everything simmer gently until the fish is cooked through and fragrant, checking the seasoning with salt and pepper to taste.
To finish, transfer the fish to a deep serving dish, ladle the hot broth over, and keep warm.
Drizzle over a beaten egg yolk sauce ('Pratspiegel'—see below) and a little warm oil just before serving.
For an extra flourish, lightly crush a little bit more garlic or seasoning on top just before bringing it to the table.

Estimated Calories

350 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients for this fish stew and about 40 minutes to cook it. The recipe serves 4 people and each serving has about 350 calories.

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.