Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Eggs, stuffed, and roasted

Von gefulten ayeren


Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 096rRecipe Nr. 35 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

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, 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, 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, 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, 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, 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, wo3b.72, wo3b.82, 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: 3Same tools in following recipe: 2


Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Von gefulten ayeren Wer machen wil gefulte ayer der slach sy ander spitz auf vnd thuee ein [96v] wenig smaltz daran in ein pfannen vnd gews es darein vnd lass es pachen vntzt das es sein genueg hab Innen vnd aussen da mit slach in auf ein panck vnd hack darvnder guet gewuertz vnd sneyd in Zu scheyben vnd richt in an