A dish of capons, jellied suckling pig, preserved bitter orange blossoms, or boiled poppy seed juice – these dishes may sound unusual to modern ears. However, they were quite common recipes from the southern German and Lower Austrian regions, which Eva König, engaged to Gotthold Ephraim Lessing since 1771, noted during her two trips to Vienna between 1770 and 1775. Among the nearly seventy recipes, you will also find Lessing's favorite dish, lentil soup. This first published collection of recipes not only complements the travel notes of Eva König that were previously published in the edition of "Letters from the Engagement 1770-1776," but it is also an unusually early document of the emerging cookbook literature. The recipes are explained through a glossary that provides information on the origin and use of the most important terms.