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
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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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Egg roast

ain praten von ayern


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 231rRecipe Nr. 9 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: w4.52, br1.9, db1.14, wo3b.163Shared ingredients: wo3b.163, br1.9, db1.14Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: eggsPreparation: roastType: -

Item ain praten von ayern So nim die ayr vnd slach die roch durich ein ander vnd nim dar vnder gutt gewuercz petersil vnd saffran vnd ain sakchelein daz er in der gross sey alz ein alz ein andern cherczen schafft vnd nim dan die ayr vnd gews in daz sakchel daz sey in der hech alz ein spann vnd hach ez in ein siedencz wasser vnd laz ez sieden uencz dich sein genueg daz ez hert wert so nim ez dan her ab vnd entren daz sakchlein auff vnd stoz ez den an ein chlains spissel daz ez icht prest vnd spikch in mit herten weissen ayern alz ein andern praten so ist ez perait

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