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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Eggs as venison in pfeffer

der wilpraet von ayern

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 231rRecipe Nr. 11 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.11Shared ingredients: br1.11

Categories:

Main ingredient: -Preparation: -Type: -

der wilpraet von ayern Der nem her vir air zw einer schuessel vnd einen choechloffel der nit zw groz sey vnd milich [231v] Dar under vnd mach damit ein taig alz vil die geneczen muegen in der dikch alz einen chuechel taig vnd stupp in wol vnd mach in gell vnd nim dan ein saekchlein vnd gews den taig dar in vnd hach in in ein siedencz wasser daz es nindter an ruer vnd laz ez sieden als lang daz ez dich gar hert dunchkt So nim denn vnd sneid ez chlain alz deim minnisten vingar vnd leg ez dann in ein haizz smalcz vnd lazz es pachen sein genueg vnd mach ez den in ain swarczen pheffaer vnd hakch denn eins ais dar vnder fur ain spekch so ist ez perait wildw gern so gib ez alz ein truchens pachens auz der phann Oder gib ez auz einem zisaendlein Oder auz einem gelben prodlein

*Eggs as venison in white sauce* (Subrecipe Nr. 1) [cooking recipe] Wildw ez den aber verchern so nim ein milich vnd wels mit einem melb vnd ein chlains honig vnd guet gewurcz so ist ez perait






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