Cooking Recipes of the Middle Ages


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  • Ingredient: (usually) edible material used in cooking
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Eggs with pepper sauce in lent

von ayren In der vasten


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 019vRecipe Nr. 9 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.9, pa1.47Shared ingredients: bs1.9Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: eggsPreparation: -Type: -

von ayren In der vasten Item ayer) In ainem pfeffersauce) In der vasten . So nymm zwaj pfunt mandels vnd stoess In vnd reib In klain vnd thue ain zucker doran vnd geusz ein wenig wasser doran so wirt oell dauon Er darff es nicht sieden lassen die milich sol dick sein so mag er dauon machen die ayer was er wil Nymm ain wenig milich vnd thue saffran daran vnd mach totter als ein hasel nuss vnd nymm ain klains weiss tuoch das soltu legen In die hant da leg vf das weiss [20r] vnd mach ain lueg vnd leg das toetterlein In das weiss vnd das thue darueber das es sej gestalt als ein hennen ay das der als vil sey als vf ain essen vnd ain pfunt ymber die wasch schon vnd reib die klain vnd ain schnitten weiss prots thue es In ain pruee vnd mit ainem suessen wein schlachs durch vnd pfeffer vnd zugker das haist In dem pfeffer des zuckers soltu nit vergessen Also soltu machen du solt haben zue halben ayren die mach aus ainem schmalcz ain klaines rindlein soltu haben vnd halbe ayer leg darein wieuil du wild Nymm ain vierdung zucker den lass zer geen In ainer pfannen wann er zerganngen ist das er gesteet vf dem schmalcz vnnder weysse milich mach lene toetter vnd leg zucker fuer das salcz darein

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