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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Cherry and almond puree

Ein guot fuelle


München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 164rRecipe Nr. 87 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.1, m11.87, ds1.1Shared ingredients: m11.87Same ingredients in following recipe: 2Same tools in following recipe: 2


Main ingredient: fruitPreparation: pureeType: -

Ein guot fuelle Conkauelit macht man von kirsen von den suren kirsen daz sint wiseln . die sol man nemen . vnd von mandelkern eine guoten mandelmilich machen . vnd mit einem wine die kirsen wol gesoten . vnd mit ir eygin brue . vnd geslagen durch ein tuoch . vnd [164v] denne gegozzen in die mandelmilch . vnd gar gesoten in eyme hafen vnd dor zvo wol geruert mit rismele . vnd smaltz genuoc dor an geton . vnd auch wuertze genuoc vnd zucker dor vf vnd versaltz niht