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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Rice puree

Ain gemuesz von Reisz


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 193rRecipe Nr. 25 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: b3.4, bs1.128, gr1.232, wo1a.25Shared ingredients: b4.108, b4.122, bs1.106, bs1.128, gr1.110, w1.112, w1.126, k1.55, so1.4, er1.18, wo1a.25, wo3b.83, wo7a.3Same ingredients in following recipe: 1 2Same tools in following recipe: 3


Main ingredient: cerealsPreparation: pureeType: sweet

Ain gemuesz von Reisz Nim Reisz vnd wasch den wol ausz vier wassern vnd nim jn vnd trucken jn wol jn ainer pfannen oder an der suennen wann er dann duer werd So stosz jn dan jn ainem morser klain vnd fe ez dann durch ain tuoch oder durch ain sib vnd mach dann ain dick mandelmilch vnd setz die zuo ainem feuer vnd tuo dez gestossen ain halben loeffel vnd zuckers dar ein etc.

Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"