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
  • Speech ( ): active speech act of chef or other individual
  • Excluded ingredient ( ): potential ingredient is actively excluded
  • 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

Similar recipes: provides information on recipe relationships

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

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Hedgehog, white

Ainen weissen Igel zue kochen

Metadata:

Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 018vRecipe Nr. 6 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.6, pa1.44, db1.5Shared ingredients: wo9b.59, wo9b.84, wo9b.85, er2.127, er2.128, er2.142, er2.143, er2.144, er2.146, er2.152, er2.156, er2.15, er2.160, er2.162, er2.167, er2.174, er2.176, er2.179, er2.31, er2.71, er2.76, er2.77, er2.78, er2.79, er2.81, er2.90, b4.1, b4.122, b4.123, b4.15, b4.189, b4.190, b4.269, b4.32, b4.32#sub1, b4.33, b4.34, b4.35, b4.36, b4.39, b4.47, b4.61, b4.62, b4.86, b6.17, br1.13, br1.25, bs1.12, bs1.130, bs1.166, bs1.167, bs1.191, bs1.197, bs1.199, bs1.2, bs1.22, bs1.235, bs1.239, bs1.241, bs1.243, bs1.246, bs1.250, bs1.36, bs1.38, bs1.4, bs1.5, bs1.6, bs1.9, gr1.101, gr1.106, gr1.108, gr1.110, gr1.113, gr1.131, gr1.148, gr1.168, gr1.169, gr1.171, gr1.174, w1.63, w1.64, w1.89, w4.155, w4.44, w4.46, w4.47, a1b.40, bs2.60, db1.41, db1.5, db1.7, ds1.1, ds1.24, ds1.3, er1.20, wo10c.51, wo10c.53, wo10c.54, wo10c.63, wo10c.69, wo10c.72, wo10c.86, wo1a.27, wo1a.5, wo1a.87, wo1a.89, wo1a.91, wo1a.93, wo1b.13, wo1b.16, wo1b.1, wo1b.23, wo1b.2, wo1b.30, wo1b.4, wo1c.12, wo1c.2, wo3b.156, wo3b.158, wo3b.18, wo3b.190, wo3b.33, gr1.223, gr1.224, gr1.230, gr1.258, gr1.38, gr1.64, gr1.87, w1.1, w1.126, w1.127, w1.15, w1.192, w1.193, w1.32, w1.33, w1.34, w1.35, w1.36, w1.37, w1.38, w1.41, w1.49, k1.42, k1.43, k1.44, k1.55, m11.1, m11.25, m11.3, m11.74, m11.75, m11.76, m11.77, m11.87, pa1.18, pa1.29, pa1.30, pa1.32, pa1.33, pa1.37, pa1.44, pa1.47, pa1.56, pa1.64, so1.22, so1.23, so1.4, wo7b.193, wo7b.240, wo7b.45, wo7b.46, wo7b.47, wo7b.70, wo7b.73, wo8.115, wo8.123, wo8.124, wo8.125, wo8.145, wo8.152, wo8.153, wo8.154, wo8.155, wo8.156, wo8.157, wo8.158, wo8.159, wo8.160, wo8.162, wo8.177, wo8.192, wo8.193, wo8.194, wo8.195, wo8.196, wo8.197, wo8.198, wo8.199, wo8.2, wo8.207, wo8.215, wo8.216, wo8.222, wo8.230, wo8.247, wo8.28, wo8.287, wo8.292, wo8.295, wo8.296, wo8.297, wo8.298, wo8.3, wo8.300, wo8.37, wo8.48, wo8.56, wo8.67, wo9a.100, wo9a.101, wo9a.106, wo9a.129, wo9a.32, wo9a.41, wo9a.52, wo9a.59, wo9a.66, wo9a.73, wo9a.77, wo9a.9, wo9a.99, wo7b.70#sub3, wo8.123#sub1, wo8.37#sub1, wo3b.35, wo3b.37, wo3b.38, wo3b.40, wo3b.44, wo3b.48, wo3b.50, wo3b.56, wo3b.83, wo3b.85, wo7a.10, wo7a.11, wo7a.124, wo7a.15, wo7a.16, wo7a.175, wo7a.17, wo7a.18, wo7a.18#sub1, wo7a.1, wo7a.22, wo7a.22#sub1, wo7a.2, wo7a.258, wo7a.27, wo7a.28, wo7a.29, wo7a.3, wo7a.30, wo7a.33, wo7a.38, wo7a.42, wo7a.5, wo7a.51, wo7a.52, wo7a.6, wo7a.7, wo7a.80, wo7a.87, wo7a.90, wo7b.125, wo7b.148, wo7b.149, wo7b.15, wo7b.150, wo7b.151, wo7b.153, wo7b.154, wo7b.158, wo7b.159, wo7b.160, wo7b.161, wo7b.165, wo7b.171, wo7b.172, wo7b.173, wo7b.176, wo7b.181, wo7b.185, wo7b.192, wo7a.28#sub2, wo7b.161#sub1, wo7b.171#sub1Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: nutsPreparation: aspicType: show dish

Ainen weissen Igel zue kochen Item ain weyssen Igel zue kochen . So nymm ain pfunt mandel den stoess klain vnd thue ain zugker daran vnd schlachs zue samen vnd mach ain rechten Igel dorauss wann er nun hert ist So nymm zwainczig mandel keren die schneid klain vnd steck sy Im ein das soellen sein poerst sein vnd gib Im ain mandel keren In den mund .

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