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

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Twice fried dumplings

zwilich gepachen


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 234vRecipe Nr. 30 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.30Shared ingredients: br1.30, br1.39Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: -Preparation: dumplingsType: -

zwilich gepachen So nim vnd mach ain taygl von eytteln ayern vnd ein zacherlein wasser vnd daz ez duenner sey dann ein [235r] strawben taygl vnd gewz ain pletel in ein phann auff ein eisen dar inne sey ain smalcz alz vil alz auff ein hasel nues vnd la ez pachen daz ez vnten roesch werd vnd oben fewcht sey vnd nim ez dan her auz vnd fuell ez alz ein andern chrapphen mit weinpern vnd mit oeppheln vnd slach ez zw sam sam ein chrapphen vnd mach ir so dw maist muegst auz dem zewg alz vill dw hast alz dw sy dann gemachst So pach sy in volligem smalcz alz ander chrapphen so seins sy perait

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