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)

Ingredients / Tools: Indexes of ingredient and tool concepts reachable via English translation in brackets trailing Early New High German spelling

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Dough, filles with marrow, sugar and spices, pan fried



Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 285vRecipe Nr. 92 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.92Shared ingredients: wo10c.92Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: -Preparation: pan fried panfriedType: foreign foreign

Wiltu Rafioli machen So nimb zway Ayr vnd ein siedigs wasser vnd ein schoen mel mach ein taig daraus souil du machen wilt will In wol vnd mach bletz daraus nimb ein Innber zucker vnd Rorlen see es auff den blatz vnd leg darnach ein marck von einem Oxen darauff vnd see das obgemelt wider darauff vnd bachs In einer dortten pfannen vnnd wann sie schier gebachen seind so bestreichs mit dem gelben vom Ay so ist es recht sie seind bald bachen schneids wie die krapffen

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