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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Pastry, knitted

von einem Gestertz pachen


Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 095rRecipe Nr. 33 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.26, h2a.24, h2a.53, h2b.15, w4.111, a1b.13, bs2.16, bs2.38, db1.33, wo8.257Shared ingredients: k1.86, so1.60, so1.93, db1.33, db1.52, br1.11, gr1.24, gr1.26, h2a.53, k1.119, wo3b.140, wo3b.179Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: doughPreparation: pastryType: -

von einem Gestertz pachen Wildw machen ein gestertz pachen So mach ein tayg mit eyteln ayer als zu kuechlein von melb vnd wurtz yn wol vnd mach yn gelb [95v] vnd peraytt dich gantzer halben wie vil dw der wild haben vnd strae dye halm in den taych das sy nass werden da mit leg sy zoll weyss in ein pfann vnd lass sy pachen vntz sy prawn werden So nym sy dan heraus da mit zeuch dy halm aus so ist es peraytt