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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  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
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Spice sauce, thick

ein guette galraidt


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 068rRecipe Nr. 197 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.197Shared ingredients: gr1.197Same ingredients in following recipe: 6Same tools in following recipe: 1


Main ingredient: spicesPreparation: sauceType: -

Item wil dw machen ein guette galraidt so ge dw hin das dw habst muscat vnd muscaplue vnd czymmerrintten vnd nagel Ingber pheffer wil dw es machen von czwain viertail weins so muestw haben des suessen leczelten also uil dw sein vmb ein phenning ckawffest vnd nym ein massel honigs auch dar czw vnd nym vier snitten weiß procz dy pa wan dw das alles hast so nym ein newen haffen dar czw vnd das gburcz als dar ein vnd den wein den secz auff ein chlains chluetel vnd laß er warmen ain wenig nym es dan her ab vnd slach es durch ein weiss tuech also mit ein ander thue es dan wider in den haffen wil dw es ein halbs iar behalten so laß czwo vvr siedenn vnd ruer es offt wan es goltvarb wirt In czwain vren so hatt es sein genug vnd nym es dan her ab [68v] vnd secz in einen chuellen cheller vnd deck es woll czw das mugstu nemmen an wew dw wilt doch ain wenig als offt dw dar auß nymbst so dech es wider czw