CoReMA

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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Egg shells, stuffed

kuegellecht eyer

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 010rRecipe Nr. 57 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b3.7, k1.83, so1.57Shared ingredients: k1.83, so1.57Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: -Type: show dish

§ i Wiltu machenn kuegellecht eyer so ribe ein wenig semelbrot Nim eier tuter on das wiß klopff das brott die tutter nusgat saltz durch ein andrenn vnd fuelle die eier schalle damit mit hoeltzlin vnd ruere si fast bis si vol werdenn Nim ein goepflein von einra andren eier schallen Salbe daz ynenn mit einem clar vnd stoertz es ueber das loechlin des gefuelten eis vnnd roest si in ein schmaltz oder brat si bi einem fuer oder magstu sie siedenn wie du wilt so sie sie guot vnd gib si dann fuer zuo tragenn Item soellich fuelle mag man in krebs schallen fuellen darin gehacket petterling Salbey oder welschen mertin ouch gunring vnd andre guote krueter ein wenig so gebrattenn vnd gestossenn mit wuertzen abgemacht also dar gaebenn in ein bruelin oder truckenn wie man wil das ist guett

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