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
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  • Analogy ( ): something other is simulated (“fake” dish)

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Almond hedgehog, white

Von ainem weyssen ygel

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 078rRecipe Nr. 36 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.36, w1.38Shared ingredients: wo3b.35, wo3b.37, wo3b.38, wo3b.40, wo3b.44, wo3b.48, wo3b.50, wo3b.56, wo3b.83, wo3b.85, wo7a.10, wo7a.11, wo7a.124, wo7a.15, wo7a.16, wo7a.175, wo7a.17, wo7a.18, wo7a.18#sub1, wo7a.1, wo7a.22, wo7a.22#sub1, wo7a.2, wo7a.258, wo7a.27, wo7a.28, wo7a.29, wo7a.3, wo7a.30, wo7a.33, wo7a.38, wo7a.42, wo7a.5, wo7a.51, wo7a.52, wo7a.6, wo7a.7, wo7a.80, wo7a.87, wo7a.90, wo7b.125, wo7b.148, wo7b.149, wo7b.15, wo7b.150, wo7b.151, wo7b.153, wo7b.154, wo7b.158, wo7b.159, wo7b.160, wo7b.161, wo7b.165, wo7b.171, wo7b.172, wo7b.173, wo7b.176, wo7b.181, wo7b.185, wo7b.192, wo7a.28#sub2, wo7b.161#sub1, wo7b.171#sub1, wo9b.59, wo9b.84, wo9b.85, b4.1, b4.122, b4.123, b4.15, b4.189, b4.190, b4.269, b4.32, b4.32#sub1, b4.33, b4.34, b4.35, b4.36, b4.39, b4.47, b4.61, b4.62, b4.86, b6.17, br1.13, br1.25, bs1.12, bs1.130, bs1.166, bs1.167, bs1.191, bs1.197, bs1.199, bs1.2, bs1.22, bs1.235, bs1.239, bs1.241, bs1.243, bs1.246, bs1.250, bs1.36, bs1.38, bs1.4, bs1.5, bs1.6, bs1.9, gr1.101, gr1.106, gr1.108, gr1.110, gr1.113, gr1.131, gr1.148, gr1.168, gr1.169, gr1.171, gr1.174, gr1.223, gr1.224, gr1.230, gr1.258, gr1.38, gr1.64, gr1.87, w1.1, w1.126, w1.127, w1.15, w1.192, w1.193, w1.32, w1.33, w1.34, w1.35, w1.36, w1.37, w1.38, w1.41, w1.49, k1.42, k1.43, k1.44, k1.55, m11.1, m11.25, m11.3, m11.74, m11.75, m11.76, m11.77, m11.87, pa1.18, pa1.29, pa1.30, pa1.32, pa1.33, pa1.37, pa1.44, pa1.47, pa1.56, pa1.64, so1.22, so1.23, so1.4, w1.63, w1.64, w1.89, w4.155, w4.44, w4.46, w4.47, a1b.40, bs2.60, db1.41, db1.5, db1.7, ds1.1, ds1.24, ds1.3, er1.20, wo10c.51, wo10c.53, wo10c.54, wo10c.63, wo10c.69, wo10c.72, wo10c.86, wo1a.27, wo1a.5, wo1a.87, wo1a.89, wo1a.91, wo1a.93, wo1b.13, wo1b.16, wo1b.1, wo1b.23, wo1b.2, wo1b.30, wo1b.4, wo1c.12, wo1c.2, wo3b.156, wo3b.158, wo3b.18, wo3b.190, wo3b.33, wo7b.193, wo7b.240, wo7b.45, wo7b.46, wo7b.47, wo7b.70, wo7b.73, wo8.115, wo8.123, wo8.124, wo8.125, wo8.145, wo8.152, wo8.153, wo8.154, wo8.155, wo8.156, wo8.157, wo8.158, wo8.159, wo8.160, wo8.162, wo8.177, wo8.192, wo8.193, wo8.194, wo8.195, wo8.196, wo8.197, wo8.198, wo8.199, wo8.2, wo8.207, wo8.215, wo8.216, wo8.222, wo8.230, wo8.247, wo8.28, wo8.287, wo8.292, wo8.295, wo8.296, wo8.297, wo8.298, wo8.3, wo8.300, wo8.37, wo8.48, wo8.56, wo8.67, wo9a.100, wo9a.101, wo9a.106, wo9a.129, wo9a.32, wo9a.41, wo9a.52, wo9a.59, wo9a.66, wo9a.73, wo9a.77, wo9a.9, wo9a.99, wo7b.70#sub3, wo8.123#sub1, wo8.37#sub1Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Von ainem weyssen ygel NIm ein phunnt Mandel den stozz gar chlain vnd tuee ein zuker darIn vnd slach In zusam vnd . mach ein ygel dauon vnd zwelff mandel . kernn vnd sneid sy nach der leng pestekch den ygel In der mitt vnd vber all als die porster vnd versalcz nicht vnd gib In hin .

B4 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187"