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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  • Serving Tip: set of actions concerning dishing and serving the food
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Pastry with sauce

mach in hert alz zw ainem haydnischen pachen


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 233rRecipe Nr. 20 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.20Shared ingredients: br1.20Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: doughPreparation: pastryType: -

So mach in hert alz zw ainem haydnischen pachen . vnd mach auch pleter cherblein alz haydnisch pleter vnd sneid dar ein snite die da sein alz ein vingaer vnd versneid die pleter nicht an den ortern . vnd la sy gancz vnd nim ain morsaer mit smalcz vber halb vnd secz den haizz daz er wellig werd vnd nim ain ezz loffel in die hant oder ein staebel daz alz groz sey da mit reich die pleter an alz dw sew gesniten hast vnd leg ye ains hin an vnd vber leg daz ander vnd wirff ez ab dem holcz in den moersaer vnd la ez pachen vnncz dich sein genueg sey im sein not so cher ez vmb in dem morsaer vnd la ez aber pachen alz lang dw wild vnd mach dan ein gutt suppen [233v] dar czw von honig vnd von guetem gewuercz vnd nim dar zw ein wenig weins vnd esseich daz ez durich daz honig piczell . vnd stra dar ein ein wenig walisch weinper . vnd geuz die suppen auff daz pachen . wenn dw ez welst an richten so ist ez perait

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