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
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  • Instruction: one set of action during dooking
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Eggs, stuffed and roasted whole

gefulte eir


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 203rRecipe Nr. 31 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: wo9a.41, wo7a.205, wo7a.220, wo7a.221, wo7a.60, wo7b.131, wo7b.200, wo7b.88, db1.52, wo10c.59, wo3b.140, wo3b.145, wo3b.161, wo3b.168, wo3b.169, wo3b.183, wo7a.146, wo7a.179, h2a.22, h2a.54, h2b.13, h2b.31, w1.159, w4.65, k1.54, a1b.14, bs2.14, bs2.35, bs2.39, db1.12, db1.20, db1.21, db1.37, b4.157, br1.15, br1.16, br1.21, br1.39, br1.7, bs1.52, gr1.28, gr1.90Same ingredients in following recipe: 2 1Same tools in following recipe: 0


Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

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