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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Fake venison, eggs

Ein gut wiltpret


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 195rRecipe Nr. 58 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.58, bs2.43Shared ingredients: w1.111, w4.1, w4.156, pa1.80, so1.61, so1.82, so1.97, bs2.43, db1.16, wo7b.24, wo7b.67, wo7b.72, wo8.179, wo8.243, wo8.244, wo8.256, wo8.279, wo8.80, wo9a.119, b1.20, wo1b.10, wo1b.20, wo1b.6, wo3b.165, wo3b.65, wo7a.203, wo7a.73, wo7a.81, wo7b.198, wo7b.214, wo7b.223, b4.107, br1.11, bs1.101, gr1.24, gr1.260, gr1.88, h2a.58, k1.109, k1.125, k1.15, k1.87Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: eggsPreparation: -Type: show dish

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