Libellus de arte coquinaria

Dating from the early thirteenth century, the Libellus is considered to be among the oldest of medieval North-European culinary recipe collections.

The condiments used in the cookbook, especially for the sauces, are salt, vinegar, garlic, onions, parsley, mint leaves, grapes, wine and saffron.

The "Salsor Dominorum" sauce for wild game pickling requires the spice mix of cloves, black pepper, cinnammon, nutmeg, ginger and cardamom.

The first printed transcription of the Danish Manuscript K of Libellus was published by Christian Molbech in 1844 in his article in Historisk Tidsskrift, volume 5, pages 537-546.

[1] The Old Norse manuscript of Libellus was published as part of the Collection included in An Old Icelandic Medical Miscellany [Ms. Royal Irish Academy 23D 43] in 1931 by Henning Larsen.