Recipe Manuscript

Einen Schweinß Kopf Zu Kochen

Name: Einen Schweinß Kopf Zu Kochen
Prep time: PTPT30M
Cook time: PTPT30M
Yield: 6
Cuisine: European
Ingredients: 1 pig’s head (approx. 2–3 kg), cleaned; Brain from 1 pig’s head (approx. 250 g); 2 L water; Salt (to taste); 5 g black pepper (plus extra for serving); 5 g fresh ginger, grated; 3 whole cloves (or 0.5 g ground cloves); 3 large eggs (approx. 180 g total); A pinch of ground nutmeg or mace (Muskatblüte; 0.5 g)

"To Cook A Pig’S Head"

1696

From the treasured pages of Koch Puech

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1696

Original Manuscript(circa Renaissance, 1400 - 1700)

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

Einen Schweinß Kopf Zu Kochen

"nimb den schweine kopf, schneid ab die hirnschal, spring ein hirnlein auß, nimb die schalen, gibs auf ein siedig gewürzig sud, Laß ein halbe stundt kochen, so seind sie ab, thu in einem mörßer, pfeffer, Ingenier, Negelein daruber, schlag dreinunder bind darzue mit drey Ayer, bind darzue pfeffer, es must ein große safft daran werden, nimb ein pfeffer vnnd darbey ein wenig Muschatblüeh, vnnd würz darumb, so ist es wild."

English Translation

"Take the pig’s head, cut off the skullcap, remove the little brain, take the shells, place them in a boiling, seasoned broth, let them cook for half an hour, then they are done. Put them in a mortar, add pepper, ginger, and cloves on top, pound them together and bind it with three eggs, add more pepper, there must be a lot of juice with it. Take some pepper and a little mace, and season with it, then it is ready."

Note on the Original Text

This recipe is highly concise, typical of the era’s kitchen manuscripts. Directions are direct, assuming a skilled reader. Ingredients, measurements, and method are rarely spelled out in detail—instead, the cook was expected to know standard practices, like boiling times and texture cues. Spelling is phonetic and German of the late 17th century, e.g., 'Schweinß kopf' (pig’s head), using 'ß' for the modern 'ss'. Words like 'Ingenier' mean ginger, and 'Negelein' are cloves; 'Muschatblüeh' is now 'Muskatblüte', or mace. The playful mix of instruction and expectation reveals much about culinary memory as cultural heritage.

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 the 'Koch Puech', a lavish and encyclopedic German cookbook from 1696, reflecting the extravagant but practical use of every part of the animal in noble and bourgeois kitchens of the period. Such heady, highly seasoned preparations signified both thrift and culinary sophistication. Pig’s head recipes were especially prized for feast days and honored gatherings, making use of a delicacy (the brains) and the presentation of an entire head as a mark of status and abundance.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 17th century, a cook would have used a strong butcher’s knife or cleaver to break open the skullcap. The brains were processed using a heavy mortar and pestle, and everything was cooked in wrought-iron or copper cauldrons over a hearth fire. Eggs were beaten by hand, and the final mixture possibly shaped by ladle or spoon. Seasonings would be freshly ground, often using a spice mill or pestle.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

30 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 pig’s head (approx. 4½–6½ lbs), cleaned
Brain from 1 pig’s head (approx. 9 oz)
8½ cups water
Salt (to taste)
2 tsp black pepper (plus extra for serving)
1½ tsp fresh ginger, grated
3 whole cloves (or ⅛ tsp ground cloves)
3 large eggs (approx. 6 oz total)
A pinch of ground nutmeg or mace (Muskatblüte; ⅛ tsp)

Instructions

Take a cleaned pig’s head and remove the skullcap to extract the brain.
Place the empty skullcap (bone) into a pot with seasoned boiling water and simmer for 30 minutes.
Meanwhile, place the brains into a mortar and add freshly ground pepper, ginger, and cloves.
Pound these together thoroughly.
Beat in 3 eggs to bind the mixture.
Add additional pepper, a little nutmeg (as Muscat blossom or mace), and mix well.
The mixture should be juicy.
Serve dressed with extra pepper and a sprinkle of nutmeg for a bold, spiced finish.
This dish, with its rich seasoning, was admired for its strong, 'gamey' flavor profile and rustic presentation.

Estimated Calories

320 per serving

Cooking Estimates

Preparing the dish involves removing and seasoning the pig’s brain, simmering the skullcap, and mixing everything together. It takes about 30 minutes to get your ingredients ready and another 30 minutes to simmer the bones. This recipe makes about 6 servings, each rich and hearty. Each serving has around 320 calories based on the ingredients used.

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.