CoReMA

Cooking Recipes of the Middle Ages

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  • Ingredient: (usually) edible material used in cooking
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Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

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Flan as egg cheese

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 083rRecipe Nr. 5 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

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Same title: w4.5Shared ingredients: bs1.215, bs1.228, bs1.32, bs1.33, bs1.59, bs1.60, bs1.66, bs1.71, bs1.90, bs1.98, gr1.103, gr1.104, gr1.162, gr1.163, gr1.167, gr1.187, gr1.190, gr1.20, gr1.259, gr1.41, gr1.44, gr1.45, w1.102, w1.103, w1.106, w1.109, w1.111, w1.179, w1.20, w1.200, w1.207, w1.23, w1.245, w1.249, w1.25, w1.26, w1.58, w1.59, w4.38, w4.41, so1.105, so1.110, so1.144, so1.22, so1.24, so1.25, so1.27, so1.31, so1.33, so1.35, so1.39, so1.40, so1.41, so1.48, so1.49, so1.60, so1.60#sub1, so1.61, so1.66, so1.88, so1.93, so1.97, b4.100, b4.103, b4.107, b4.177, b4.20, b4.205, b4.23, b4.244, b4.248, b4.25, b4.26, b4.56, b4.57, b4.99, b6.13, b6.3, br1.15, bs1.1, bs1.100, bs1.101, bs1.148, w4.5, w4.54, b5.5, bs2.26, bs2.27, db1.20, ds1.17, ds1.20, ds1.29, ds1.32, ds1.40, ds1.43, er1.47, er1.51, er1.52, b1.20, b1.30, b1.43, wo10c.32, wo10c.35, wo10c.44, wo10c.47, wo10c.85, gr1.76, h2a.15, h2a.41, h2a.42, h2b.25, k1.114, k1.116, k1.119, k1.125, k1.13, k1.135, k1.18, k1.2, k1.45, k1.52, k1.53, k1.57, k1.60, k1.66, k1.67, k1.68, k1.74, k1.75, k1.86, k1.86#sub1, k1.87, k1.9, k1.91, m11.18, m11.21, m11.30, m11.33, m11.41, m11.45, wo8.78, wo8.80, wo8.82, wo8.83, wo8.87, wo8.88, wo8.89, wo9a.14, wo9a.21, wo9a.29, wo9a.38, wo9a.43, wo9a.51, wo9a.67, wo9a.73, wo9a.85, wo9b.105, wo9b.106, wo9b.113, wo9b.28, wo9b.49, wo9b.50, wo9b.54, wo9b.60, wo9b.61, wo9b.62, wo9b.63, wo9b.67, wo9b.74, wo9b.79, wo9b.83, wo9b.84, wo9b.85, wo9b.92, wo9b.96, wo1a.62, wo1a.63, wo1a.66, wo1a.67, wo1a.68, wo1a.68#sub1, wo1a.80, wo1a.81, wo1c.16, wo1c.17, wo1c.4, wo3b.123, wo3b.124, wo3b.126, wo3b.129, wo3b.129#sub1, wo3b.133, wo3b.134, wo3b.168, wo7a.107, wo7a.109, wo7a.110, wo7a.111, wo7a.113, wo7a.113#sub1, wo7a.114, wo7a.124, wo7a.127, wo7a.129, wo7a.147, wo7a.156, wo7a.165, wo7a.168, wo7a.22, wo7a.22#sub1, wo7a.90, wo7b.1, wo7b.10, wo7b.104, wo7b.12, wo7b.124, wo7b.19, wo7b.2, wo7b.22, wo7b.23, wo7b.25, wo7b.26, wo7b.27, wo7b.28, wo7b.3, wo7b.36, wo7b.37, wo7b.38, wo7b.4, wo7b.48, wo7b.5, wo7b.52, wo7b.53, wo7b.54, wo7b.56, wo7b.59, wo7b.61, wo7b.85, wo7b.86, wo8.105, wo8.108, wo8.109, wo8.114, wo8.115, wo8.119, wo8.120, wo8.125, wo8.126, wo8.14, wo8.144, wo8.145, wo8.150, wo8.152, wo8.153, wo8.154, wo8.161, wo8.163, wo8.17, wo8.172, wo8.173, wo8.174, wo8.175, wo8.178, wo8.18, wo8.248, wo8.253, wo8.268, wo8.289, wo8.33, wo8.53, wo8.64, wo8.66, wo8.70, wo8.71, wo8.75Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: -Type: show dish

Wildu gern so tu sy In ein chas kar vnd la sy wol der seigen vnd gib sey fur einem ayer chas daz macht du auch wol tuen vnd salcz sy gar len vnd gib sy mit saffran

W4 - "Wien, Österr. Nationalbibl., Cod. 5486"