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
  • 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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Veal, hollow roast, veal

Ain holpraten von kalbfleisch prat


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 232rRecipe Nr. 15 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.15Shared ingredients: br1.15, db1.20, wo3b.168Same ingredients in following recipe: 6Same tools in following recipe: 3


Main ingredient: vealPreparation: roastType: show dish

Ain holpraten von kalbfleisch prat So nim dez pracz auff dem diech ains kalbs vnd hachk daz gar chlain vnd nim auff daz praet ain stawbel mels daz ez weisser werd vnd nim auff ain ay oder auff zway dar vnder vnd salcz ez vnd nim ein spis der lenger sey wann ein spann vnd alz dikch alz ein walgholcz vnd an yetwedern ort ain loch doch ains vingers tieff vnd mach dar ein zway staeblein daz dw ez kegen dem fewer gewenden muegst vnd nim her dann daz praett vnd zewch ez vber den spis alz dw duerrist muegst vnd leg ez dan zw dem fewer vnd pracz vnd peslach ez mit einem haissen smalcz vnd so er gepraten sey so nim in ab dem spis daz er gancz peleib vnd secz in auff die hoech vnd mach ein fuell dar czw von abgeroesten aiern in ain phann alz vil dw ir wild vnd nim die ayr auff ein schons pret vnd hakch sy chlain [232v] vnd nim dar vnter guet stupp saffran weinper vnd mandel dar nach alz vill dw sein pedarft vnd nim den praten her vnd fuell in vncz daz er vol werd da mit leg in auff ein rast vnd laz in hais werden da mit ist er perait

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