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
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  • Closer: phrase closing a recipe text
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  • 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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Eggs, stuffed, and roasted

Ein essen von gefulten ayren

Metadata:

Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 305rRecipe Nr. 32 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

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Same title: bs1.116, bs1.88, bs2.32, db1.35, er1.6, wo1a.12Shared ingredients: w1.149, w1.159, w1.214, w1.216, w1.249, w1.59, w1.88, so1.57, so1.59, so1.61, so1.61#sub1, so1.78, so1.82, so1.83, so1.84, so1.96, so1.97, b3.7, b3.8, b4.145, b4.157, b4.212, b4.214, b4.248, b4.57, b4.85, b6.21, br1.11, br1.15, br1.16, gr1.195, gr1.205, gr1.224, gr1.224#sub5, gr1.228, gr1.24, gr1.251, gr1.260, gr1.27, gr1.28, gr1.4, gr1.5, gr1.6, gr1.8, gr1.86, gr1.88, gr1.90, gr1.95, h2a.22, h2a.26, h2a.47, h2a.53, h2a.54, h2b.13, h2b.31, k1.109, k1.110, k1.111, k1.124, wo3b.72, wo3b.82, w4.54, w4.55, w4.65, a1b.13, a1b.14, bs2.14, bs2.32, bs2.35, bs2.39, bs2.53, db1.12, db1.16, db1.20, db1.21, db1.30, db1.35, db1.36, db1.37, db1.40, db1.52, ds1.50, ds1.51, er1.11, er1.17, er1.38, er1.9, b1.20, b1.41, b1.51, wo10c.26, wo10c.29, wo10c.59, wo1a.15, wo1a.17, wo1a.24, wo1b.3, wo1b.4, wo3b.12, wo3b.140, wo3b.145, wo3b.161, wo3b.165, wo3b.168, wo3b.169, wo3b.177, wo3b.181, wo3b.182, wo3b.183, wo3b.186, wo3b.29, wo3b.30, wo3b.53, wo3b.65, wo3b.70, k1.52, k1.54, k1.83, k1.85, k1.87, m11.30, m11.53, m11.54, pa1.13, pa1.26, pa1.40, pa1.80, pa1.83, so1.100, br1.21, br1.24, br1.29, br1.39, br1.7, bs1.119, bs1.121, bs1.127, bs1.129, bs1.179, bs1.191, bs1.191#sub4, bs1.254, bs1.33, bs1.35, bs1.52, bs1.85, gr1.10, gr1.109, gr1.111, gr1.112, gr1.134, gr1.135, gr1.15, wo3b.84, wo7a.137, wo7a.146, wo7a.179, wo7a.180, wo7a.180#sub1, wo7a.196, wo7a.205, wo7a.206, wo7a.218, wo7a.220, wo7a.221, wo7a.35, wo7a.58, wo7a.60, wo7a.74, wo7a.82, wo7b.108, wo7b.131, wo7b.198, wo7b.200, wo7b.215, wo7b.36, wo7b.37, wo7b.38, wo7b.88, wo7b.94, wo7b.98, wo8.245, wo8.264, wo8.283, wo9a.41Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Ein essen von gefulten ayren Item wiltu machen ein essenn von gefulten ayren So slach Sie an der spicz auff vnd thu ein wenig smalcz in ein pfannen vnd geusz dy eyer dor ein vnd losz esz packen vncz es sein genug hab vnd hab Innen vnd aussen lan do mit sla mans auff ein panck vnd hack dor vntter gut gewurtz vnd sneid es zu samen zu scheiben vnd versla es nit

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"