CoReMA

Cooking Recipes of the Middle Ages

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  • Ingredient: (usually) edible material used in cooking
  • Dish: general category of food
  • Tool: equipment used in cooking
  • Name: proper name of dish
  • Instruction: one set of action during dooking
  • Opener: phrase opening a recipe text
  • Closer: phrase closing a recipe text
  • Ref.: reference to another recipe
  • Kitchen Tip: set of actions concerning cooking
  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
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  • Analogy ( ): something other is simulated (“fake” dish)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Apple skewer with stuffing, batter fried

pachen opphel

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 236rRecipe Nr. 39 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.39, wo3b.140Shared ingredients: br1.39Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fruitPreparation: deep friedType: -

pachen opphel So nim vir opphel zw ainer herren schueschel vnd sneid die alz dw minist muegst zw scheiben vnd dar nach vir gepranter regell piern vnd ains apphels der nach sey vnd hakch ez durich ein ander vnd stupp ez woll vnd stra dar ein weinper vnd mach dar auz ain guett fuell daz die gell sey vnd nim dann ain chlains holczel alz ein spindel daz niden ain chnoph hab vnd stozz der scheiben aine hin an vncz an daz chnopphlein vnd fuell dan der fuell dar auff alz dikch die scheiben sey vnd stozz dan aber ains hin nach der andern vnd fuell der czwischen alz vill alz die weit haben vnd in ainer phann geligen muegen dar nach mach dar czw ainen taig mit zwain ayern vnd mit ain wazzer in der dikch alz ein straewben taig vnd secz daz gefult in den taig vnd pezewch ez mit dem taig vnd leg ez in ein phann mit volligem smalcz vnd la ez gar chuell pachen vncz daz ez prawn werd so nims her auz vnd zewch daz holz her auz mit dem chnoepphlein so ist ez perait






Br1 - "Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)"