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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Stuffing for fried dumplings, meat leftovers

krapffen bachen von ueber belibnen huenern oder wiltbrett

Metadata:

Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 014vRecipe Nr. 76 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.101, so1.76Shared ingredients: k1.101, so1.76Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: stuffingType: -

§ xx Item wiltu krapffen bachen von ueber belibnen huenern oder wiltbrett Gebrattem oder gesotenn das es nit schmeck das hacke klein vnd schlach eier in ein schuesslenn vnd gehackt petterling wuerff daz gehecke darin wurtz vnd saltz es ab temperier es gar wol das es nit zuo duene sie mit gesotem honig win vnd lebkuochenn darin getribenn so helt es sich by ein andrenn vnd lat sich in fuellenn die krapfen sind schier gebachenn das sichstu am der bruene wol so du sie uß nimpst So mercke das man alle krapfenn mit zucker mag beseen so man die erbern lueten fuer treitt so ist seltzenn ein krapf do man enwenig welscher winbern darin gehackt on peterling vnd an krut si wern dester besser Also hastu denn teig vnd krapfen fuelle ob du die maß recht kanst treffen So bistu ein guoter koch

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