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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Wafers stuffed with fig and grapes, batter fried

gebaches von oblaten


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 003rRecipe Nr. 25 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.45, so1.25Shared ingredients: so1.25Same ingredients in following recipe: 7Same tools in following recipe: 0


Main ingredient: -Preparation: pastryType: -

§ lvi Item gebaches von oblaten mach also Nim figen vnd winber erwell si vnd hack si klein mach es mit wurtzen vnd saffran ab vnd saltz darzuo tertemperier es wol nim ein oblatt vnd zuech die figenn daruff vnd setz ein ander oblatt darueber zuech das durch ein teiglin von wissem mell vnd hack si schonn wiltu machen ein baches von mandel vnd von Ris Stos denn mandel mit wasser vnd ouch mit dicker milch vnd stos denn ris drucken vnd schlach in durch ein siblin las die milch erwa [3v] Lenn see das mel darin ruere es wol vnd mach ein dicks muos mach ein duennes deiglin mit warmem win gilb denn wol vnd schut das muos vs uff ein sschones braett das fuechte sie vnd las es kalten dann schnid dauon als weck vnd ouch als vingerlang wie du wilt zuech es durch ein teiglin vnd bach es

So1 - "Solothurn, Zentralbibliothek, Cod. S 490"