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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  • Compared to… ( ): comparison to suggest shape, measurement, etc.
  • 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

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

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Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Von gepraten ayren


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 104vRecipe Nr. 280 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

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Main ingredient: eggsPreparation: -Type: show dish

Von gepraten ayren Item gepratten ayr mach also lass ain wall thuen vnd schlahs zue yettwederem spicz auf vnd plas zue ainem spicz ein vnd das es zue dem andern auss [105r] gee vnd thue gewuercz darunder vnd thue es wider In die schalen vnd stoeß an spisslein vnd prat sy das sy Ir genuog haben .

Bs1 - "Basel, UB Basel, AN V 12"