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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Morel aspic

gesulczt mawrochen


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 071rRecipe Nr. 204 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.204, k1.18, pa1.7, bs2.46Shared ingredients: gr1.204Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: mushroomPreparation: aspicType: -

Item will dw machen gesulczt mawrochen So full dy mawrochen mit einer guetten full von airen vnd stozz sy dan an spyssel vnd pratt sy schon vnd gewss dar an ain guette prue dy von fleisch sey gemacht vnd thue yn ain guette hyllff von hawssen platteren oder von wee dw wilt das es holl gestee vnd versalcz nicht so ist es guett