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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Golden confectionery

brune kuechlin

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 012vRecipe Nr. 68 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.93, so1.68Shared ingredients: k1.93, so1.68Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: confectioneryType: -

§ xi Item wiltu brune kuechlin machen schon gebachen die vergulte schinenn So sol mann nemenn ge schlagen [13r] Goelt wol geschlagenn vnd vff einem stein daman farbenn vf ribt daruff geribenn mit wasser als die golt farb oder maller farbe magstu gebrantenn win habenn der wer beser damit wol getribenn das es starcke wirt vnd gelentzend so nim dan ein tuter von einem Rowen eie das leg dar zuo ribe es an der witte mach kuechlin zuckeratt oder rosat violat oder muscat hofflich klein als din tumen gli de schlach din hennde in ein wasser welle suend mach rund zwischenn denn henden Nim ein starcke pfawen faeder vnd bestriche die kuechlin mit dem golde farbe behenndenklichen vmb vnd vmb stos ein messer oder holtz darin daz du muegest die kuechlin ueber all bestrichenn leg si nach ein andren vf ein schon brett als vil du ir wilt vnd bach ie eins nach dem andren in follem schmaltz daz es dar inen schwuem oder erwe daz si ein andrenn nit rueren vnd nim sie mit einem lochorten loeffel vs das si wol ersigenn so belibende si schonn die gib fuer gebrates also trucken




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