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

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Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Milk, roasted


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 086rRecipe Nr. 260 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.58, gr1.260, gr1.88, h2a.39, h2b.23, w1.60, m11.26, pa1.80, bs2.24, ds1.25, b1.20, wo3b.65Shared ingredients: pa1.80, so1.61, so1.97, db1.16, b1.20, wo3b.165, wo3b.65, wo7b.198, br1.11, gr1.24, gr1.260, gr1.88, k1.87Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: dairy dairyPreparation: pan fried panfriedType: -

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