CoReMA

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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Eggs, stuffed and roasted whole

Ein essenn von gefultenn eyerenn

Metadata:

Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 193vRecipe Nr. 47 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.47, h2b.31Shared 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, 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, 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, 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, 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, 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.41, er2.121, er2.138, er2.139, er2.176, er2.177, er2.23, er2.99Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Ein essenn von gefultenn eyerenn Nym acht eyer Vnd slah sie an der spitz auff Vnd thu ein wenig smaltz In ein pfannenn Vnd gewß die eyr dor ein Vnd laß es pachenn vntz es sein genug hab Innenn vnd aussenn do mit slah es auff ein panck Vnd hack doruntter gut wurtz vnd schneyd es Zu scheybenn vnd richt es ann versaltz nit etc.

H2 - "Heidelberg, Universitätsbibl., Cod. Pal. germ. 551"