CoReMA

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
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Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

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Milk, boiled

Ain gesottne milich mach also

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 026rRecipe Nr. 34 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.34Shared ingredients: wo7b.24, wo7b.67, wo7b.72, wo8.179, wo8.182, wo8.191, wo8.193, wo8.221, wo8.227, wo8.240, wo8.242, wo8.243, wo8.244, wo8.252, wo8.254, wo8.256, wo8.259, wo8.264, wo8.277, wo8.279, wo8.285, wo8.294, wo8.77, wo8.80, wo9a.119, wo9a.44, wo9a.91, b4.100, b4.107, b4.115, b4.139, b4.140, b4.57, b4.58, br1.10, br1.11, br1.29, br1.31, br1.32, bs1.1, bs1.101, bs1.127, bs1.281, bs1.29, bs1.33, bs1.34, bs1.90, gr1.11, gr1.12, gr1.161, gr1.172, gr1.196, gr1.20, gr1.24, gr1.260, gr1.45, gr1.88, h2a.49, h2a.57, h2a.58, h2b.11, k1.104, k1.109, k1.110, k1.111, k1.125, k1.127, k1.128, k1.129, k1.130, k1.131, k1.15, k1.35, k1.87, k1.88, k1.90, m11.68, m11.69, m11.70, w1.103, w1.111, w1.119, w1.143, w1.144, w1.59, w1.60, w4.1, w4.109, w4.129, w4.146, w4.156, w4.19, w4.21, w4.57, w4.58, w4.81, m11.98, pa1.34, pa1.80, so1.102, so1.103, so1.104, so1.105, so1.15, so1.61, so1.61#sub1, so1.62, so1.65, so1.67, so1.79, so1.82, so1.83, so1.84, so1.97, bs2.12, bs2.33, bs2.42, bs2.43, db1.15, db1.16, db1.45, ds1.63, ds1.64, ds1.65, er1.17, b1.20, b1.21, b1.22, b1.48, b1.6, b1.71, wo10c.56, wo10c.70, wo10c.76, wo10c.85, wo10c.91, wo10c.93, wo1a.24, wo1b.10, wo1b.20, wo1b.22, wo1b.25, wo1b.6, wo3b.164, wo3b.165, wo3b.191, wo3b.41, wo3b.65, wo3b.82, wo7a.203, wo7a.209, wo7a.216, wo7a.38, wo7a.51, wo7a.55, wo7a.57, wo7a.63, wo7a.66, wo7a.67, wo7a.68, wo7a.69, wo7a.72, wo7a.73, wo7a.75, wo7a.80, wo7a.81, wo7a.83, wo7b.128, wo7b.181, wo7b.192, wo7b.196, wo7b.198, wo7b.207, wo7b.208, wo7b.209, wo7b.210, wo7b.213, wo7b.214, wo7b.216, wo7b.221, wo7b.223Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: dairyPreparation: pureeType: sweet

Ain gesottne milich mach also Item ain suesz milich daran muost du haben zehen ayer die schlahe doran durch ain tuoch wann du das wild . So geuss die milich an den hafen vnd die ayr da mit wann die milich In dem hafen sey . So ruer die milich das die ayer die milich begreiffen wenn sy dick wil werden So solt haben ain tuoch das rain sej wenn sy wallennd das die ayer zue samen wallen So geusz es vf das tuoch So macht du die milich beraitten vnd lass sy kalt werden so schneid sy wie du woellest






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