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
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  • 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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Fried dumpling, big

Ein krapffenn


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 194vRecipe Nr. 56 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.56Shared ingredients: db1.46, wo3b.189, h2a.56, bs2.41Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: doughPreparation: dumplingsType: -

Ein krapffenn Item Wiltu machenn ein grossenn krapffenn so mach ein teig von eytel eyren mit ein wenig wassers Vnd das dunn werd mit ein wenig melbs vnd geus denn taig mit dem plat in ein pfannenn do ein smaltz Innenn sej als ein haselnus vnd las es pachenn das es vntenn ros sej Vnd obenn feucht Vnd nym es danne her aus als ander [195r] krapffenn mit weinper Vnd wenne sie gemacht werdenn so pach sie In einemm fewr In einer pfannenn das wellig smaltz dorInnenn sej als ander krapfenn