Cooking Recipes of the Middle Ages


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  • Ingredient: (usually) edible material used in cooking
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Apple skewer with stuffing, batter fried

pachen opphel


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 236rRecipe Nr. 39 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.39, wo3b.140Shared ingredients: br1.39Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: fruitPreparation: deep friedType: -

pachen opphel So nim vir opphel zw ainer herren schueschel vnd sneid die alz dw minist muegst zw scheiben vnd dar nach vir gepranter regell piern vnd ains apphels der nach sey vnd hakch ez durich ein ander vnd stupp ez woll vnd stra dar ein weinper vnd mach dar auz ain guett fuell daz die gell sey vnd nim dann ain chlains holczel alz ein spindel daz niden ain chnoph hab vnd stozz der scheiben aine hin an vncz an daz chnopphlein vnd fuell dan der fuell dar auff alz dikch die scheiben sey vnd stozz dan aber ains hin nach der andern vnd fuell der czwischen alz vill alz die weit haben vnd in ainer phann geligen muegen dar nach mach dar czw ainen taig mit zwain ayern vnd mit ain wazzer in der dikch alz ein straewben taig vnd secz daz gefult in den taig vnd pezewch ez mit dem taig vnd leg ez in ein phann mit volligem smalcz vnd la ez gar chuell pachen vncz daz ez prawn werd so nims her auz vnd zewch daz holz her auz mit dem chnoepphlein so ist ez perait

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