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
  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • 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

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

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Egg white and yolk puree, riced


Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 293vRecipe Nr. 74 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: bs1.32, pa1.74Shared ingredients: b4.56, bs1.32, w1.58, pa1.74Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: eggsPreparation: pureeType: sweet

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Pa1 - "Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42"