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
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  • Closer: phrase closing a recipe text
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  • Serving Tip: set of actions concerning dishing and serving the food
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Onion, dietetics

Czwiffel

Ingredients:

Tools:

  • No tools mentioned

Metadata:

Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 061rRecipe Nr. 33 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

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Same title: a1b.33Shared ingredients: wo9b.103, wo9b.110, wo9b.12, wo9b.13, wo9b.14, wo9b.16, wo9b.17, wo9b.34, wo9b.38, wo9b.45, wo9b.59, wo9b.60, wo9b.61, wo9b.62, wo9b.63, wo9b.65, wo9b.67, wo9b.70, wo9b.71, wo9b.71#Alt_amount_1, wo9b.74, wo9b.74#Alt_amount_1, wo9b.79, wo9b.80, wo9b.81, wo9b.83, wo9b.86, wo9b.90, b3.13, b3.14, b4.155, b4.158, b4.160, b4.164, b4.165, b4.172, b4.172#Alt_ingredient_2, b4.241, b4.247, b4.50, b6.1, bs1.190, bs1.191, bs1.191#sub10, bs1.202, bs1.217, bs1.23, bs1.48, bs1.56, bs1.61, bs1.62, bs1.62#Alt_ingredient_2, bs1.82, gr1.104, gr1.121, gr1.132, gr1.133, gr1.224, gr1.224#sub11, gr1.240, gr1.74, h2a.40, h2b.24, k1.168, k1.176, k1.38, m11.17, m11.27, pa1.65, so1.135, so1.144, so1.17, w1.157, w1.160, w1.162, w1.166, w1.167, w1.174, w1.174#Alt_ingredient_2, w1.242, w1.248, w1.52, w4.139, w4.33, w4.34, w4.37, w4.97, a1b.108, a1b.33, bs2.25, ds1.16, ds1.26, er1.25, er1.30, b1.13, b1.57, b1.60, wo11a.4, wo11a.5, wo11a.6, wo1a.37, wo1a.41, wo1a.61, wo1a.61#sub2, wo1a.63, wo1a.69, wo1c.11, wo1c.15, wo1c.16, wo1c.18, wo1c.19, wo1c.20, wo1c.20#Alt_amount_3, wo1c.4, wo1c.4#Alt_amount_3, wo3b.122, wo3b.124, wo3b.130, wo3b.135, wo3b.135#sub1, wo3b.97, wo3b.97#sub1, wo7a.108, wo7a.109, wo7a.112, wo7a.112#Alt_ingredient_1, wo7a.115, wo7a.127, wo7a.128, wo7a.131, wo7a.132, wo7a.133, wo7a.134, wo7a.146, wo7a.146#sub4, wo7a.147, wo7a.147#sub1, wo7a.149, wo7a.149#Alt_ingredient_1, wo7a.183, wo7a.262, wo7a.265, wo7a.36, wo7a.46, wo7a.46#Alt_dish_1, wo7a.46#Alt_dish_2, wo7a.57, wo7a.82, wo7a.89, wo7a.89#Alt_dish_2, wo7a.89#Alt_ingredient_4, wo7b.104, wo7b.104#sub11, wo7b.106, wo7b.116, wo7b.11, wo7b.188, wo7b.188#Alt_dish_1, wo7b.188#Alt_dish_2, wo7b.1, wo7b.228, wo7b.228#Alt_ingredient_2, wo7b.25, wo7b.29, wo7b.2, wo7b.30, wo7b.3, wo7b.3#Alt_amount_1, wo7b.3#Alt_ingredient_4, wo7b.50, wo7b.54, wo7b.5, wo7b.5#Alt_amount_2, wo7b.60, wo7b.63, wo7b.7, wo7b.8, wo8.101, wo8.101#Alt_instruction_2, wo8.104, wo8.110, wo8.118, wo8.126, wo8.130, wo8.156, wo8.166, wo8.166#Alt_ingredient_1, wo8.21, wo8.27, wo8.29, wo8.31, wo8.31#sub1, wo8.37, wo8.37#Alt_ingredient_3, wo8.37#sub2, wo8.51, wo8.57, wo8.60, wo8.60#Alt_ingredient_2, wo8.60#Alt_ingredient_4, wo8.64, wo8.72, wo8.72#Alt_ingredient_4, wo8.72#sub1, wo8.80, wo8.80#Alt_ingredient_1, wo8.82, wo8.83, wo8.84, wo8.85, wo8.86, wo8.87, wo8.99, wo9a.28, wo9a.28#Alt_amount_1, wo9a.36, wo9a.36#Alt_amount_1, wo9a.38, wo9a.49, wo9a.51, wo9a.52, wo9a.60, wo9a.62, wo9a.68, wo9a.68#Alt_ingredient_1, wo9a.72, wo9a.8, wo9b.100Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: vegetablePreparation: -Type: medicinal

Czwiffel Sind heyß in dem vierdenn grad vnd feucht in dem dritten grad vnd machenn vnkeusch vnd thund we in dem haubt vnd so man sie roch isset so machenn sie boese feuchtigkeit vnd bringenn gros senn durst dem menschenn

A1 - "Augsburg, Universitätsbibl., Cod.III.1.2°43"