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

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Freshwater crayfish, stuffed, and roasted

gefult krebische


Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. fol. 244 Source Collection: B1, fol. 286rRecipe Nr. 8 Dating: ca. 1445Origin: area of MainzLang: Rhine Franconian

Similar recipes:

Same title: gr1.135, b1.8Shared ingredients: b1.8Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fish fishPreparation: pan fried panfriedType: -

Wiltu machen gefult krebische so nym grosz krebische vnd du die schalen dauon vnd als gancze vnd du daz Innerst darusz vnd wirff daz bose dauon vnd hacke das vndir ein ander vnd slage gebacken eyer darvnder vnd wurcze isz vnd ferbe isz vnd fulle die schalen widder damit vnd stosz die schalen vnder ein ander vn stosz sij an ein spisselin vnd brade sij uff eime roist Aber inder fasten so nym broszem brodes vor die eyer vnd ander dinck daz czuder fasten gehoret vnd fulle sij damit