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
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Bread puree

daz ist auch guot


München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 159rRecipe Nr. 25 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.25, ds1.24, wo8.231, wo8.239Shared ingredients: m11.25Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: breadPreparation: pureeType: -

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