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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Funnel cake, choux pastry

Honerderm zubachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 283rRecipe Nr. 83 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.83Shared ingredients: b4.102, b4.146, b4.148, b4.210, b4.213, b4.224, b4.23, b4.235, br1.11, br1.21, br1.26, bs1.120, bs1.286, bs1.289, bs1.85, bs1.86, bs1.97, gr1.112, gr1.117, gr1.14, gr1.143, gr1.15, gr1.169, gr1.189, gr1.19, gr1.193, gr1.228, gr1.24, gr1.25, gr1.28, gr1.76, gr1.91, gr1.92, gr1.95, gr1.95#Alt_serving_1, h2a.20, h2a.24, h2a.45, h2a.53, h2b.11, h2b.15, h2b.29, k1.103, k1.109, k1.110, k1.111, k1.113, k1.129, k1.54, wo7a.35, wo7a.56, wo7a.57, wo7a.59, wo7a.68, wo7b.103, wo7b.111, wo7b.128, wo7b.129, wo7b.130, wo7b.192, wo7b.197, wo7b.199, wo7b.209, wo7b.36, wo7b.43, wo7b.65, wo7b.66, wo7b.67, wo7b.69, wo7b.72, wo7b.94, wo7b.96, wo8.164, wo8.165, wo8.168, wo8.172, wo8.242, wo8.243, wo8.252, wo8.253, wo8.254, wo8.256, wo8.257, wo8.260, wo8.263, wo8.269, wo8.274, wo8.275, wo8.277, wo8.279, wo8.280, wo8.282, wo8.284, wo8.289, wo9a.119, wo9a.121, wo9a.122, wo9a.123, wo9a.40, wo9a.42, wo9a.90, wo7b.43#sub1, w1.105, w1.149, w1.150, w1.152, w1.212, w1.215, w1.225, w1.23, w1.236, w4.150, w4.156, k1.71, k1.82, k1.87, k1.88, k1.92, m11.20, m11.46, m11.47, m11.77, pa1.40, pa1.82, so1.15, so1.45, so1.56, so1.61, so1.61#sub1, so1.62, so1.67, so1.78, so1.82, so1.83, so1.84, so1.86, a1b.13, bs2.12, bs2.16, bs2.30, bs2.35, bs2.38, bs2.40, bs2.47, bs2.52, db1.16, db1.42, db1.52, ds1.19, ds1.44, ds1.45, er1.10, er1.38, b1.42, b1.46, b1.58, wo10c.22, wo10c.25, wo10c.28, wo10c.29, wo10c.50, wo10c.70, wo10c.75, wo10c.76, wo10c.77, wo10c.80, wo10c.81, wo10c.82, wo10c.83, wo10c.84, wo10c.85, wo10c.87, wo10c.88, wo10c.89, wo10c.94, wo11c.4, wo1a.16, wo1a.50, wo1b.10, wo1b.20, wo1b.23, wo1b.24, wo1b.25, wo1b.28, wo1b.2, wo1b.30, wo1b.4, wo1b.8, wo1b.9, wo1c.5, wo3b.104, wo3b.140, wo3b.165, wo3b.183, wo3b.19, wo3b.71, wo7a.142, wo7a.143, wo7a.193, wo7a.196, wo7a.199, wo7a.200, wo7a.201, wo7a.203, wo7a.214, wo7a.215, wo7a.216, wo7a.217, wo7a.218, wo7a.219, wo7a.220Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: deep friedType: Siedegebaeck (deep fried)

Honerderm zubachen So mach den taig wie zu den brietten kuechlen mach In aber dinner das er durch das trachterlin kund geen Darnach thue ein schmaltz In ainer pfannen vber vnd lass haiss werden vnd thue den taig In ain trachterlin da das klain fingerlin dardurch gath vnd so es ring weiss zway oder dreymal In der pfannen Rumb ist So nimb 2 scheifelen kers mit vmb vnnd nimbs mit heraus

Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"