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)

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Eggs, halved and stuffed, roasted, with pfeffer

gehalbirte ayer


Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 087rRecipe Nr. 54 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: w4.54Shared ingredients: w4.54Same ingredients in following recipe: 6Same tools in following recipe: 0


Main ingredient: eggsPreparation: -Type: -

Wildu machen gehalbirte ayer So sewd die ayer hert vnd schel sy vnd sneid sy von ein ander vnd nim den totern heraus vnd hack In vnd petersily dar vnder vnd wurcz ez vnd salcz vnd mach ez ab mit eim ander ay vnd full ez In daz was vnd pack sy dann In ein smalcz vnd mach ein pfefferlein dar vber od gib si In eim ziseindel od In ein gelbs pruelein vnd salcz sy oder gib sy pachnew aues strawben taig

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