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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Pie pot, made of puff pastry

Ein gefess vmb den dortten zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 284rRecipe Nr. 87 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.87Shared ingredients: 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, 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, 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.220, 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, k1.54Same ingredients in following recipe: 2Same tools in following recipe: 2


Main ingredient: dough doughPreparation: pan fried panfriedType: kitchen tip kitchen tip

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