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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Flan

pachnemilich

Metadata:

Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 090rRecipe Nr. 81 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.107, w1.111, w4.4, w4.81, wo7a.73, wo7b.214Shared ingredients: b4.115, b4.139, b4.140, b4.57, br1.11, br1.29, bs1.1, bs1.127, bs1.29, bs1.33, gr1.172, gr1.24, gr1.260, gr1.88, h2a.49, h2b.11, k1.109, k1.110, k1.111, k1.127, k1.129, k1.87, k1.88, m11.68, m11.69, w1.119, w1.143, w1.144, w1.59, w4.1, w4.146, w4.156, w4.19, w4.57, w4.81, pa1.34, pa1.80, so1.102, so1.104, so1.15, so1.61, so1.61#sub1, so1.62, so1.67, so1.82, so1.83, so1.84, so1.97, bs2.12, bs2.33, db1.16, db1.45, ds1.63, ds1.64, er1.17, b1.20, wo10c.70, wo10c.76, wo10c.85, wo10c.91, wo1a.24, wo1b.10, wo1b.20, wo1b.25, wo3b.165, wo3b.191, wo3b.41, wo3b.65, wo3b.82, wo7a.203, wo7a.209, wo7a.216, wo7a.38, wo7a.51, wo7a.55, wo7a.57, wo7a.68, wo7a.69, wo7a.73, wo7a.83, wo7b.128, wo7b.181, wo7b.192, wo7b.196, wo7b.198, wo7b.209, wo7b.210, wo7b.214, wo7b.24, wo7b.67, wo7b.72, wo8.191, wo8.193, wo8.242, wo8.243, wo8.244, wo8.252, wo8.254, wo8.256, wo8.264, wo8.277, wo8.279, wo8.285, wo8.77, wo9a.119, wo9a.44Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: eggsPreparation: -Type: -

Wildu pachnemilich machen In einem morser oder In eim scherlen So nim ein guetew milich vnd doch vij ayer vnd die slach gar woll vnder ein ander vnd tue ein smalcz an den scherben vnd tue ez dann dar ein vnd dek ez obem zw vnd leg frisch koler dar auff Oder nim ein gerunnen milich di auff gelegt sey vnd slach si durich mit ayern vnd mach si dann auch dez sins alz vor In eim morsar oder In einem scherben etc.

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