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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Egg cake, sliced and roasted

kichlin

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 211rRecipe Nr. 10 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1b.10Shared ingredients: wo7b.67, wo7b.72, wo8.243, wo8.256, wo8.279, wo9a.119, w4.156, so1.61, so1.82, db1.16, wo1b.10, wo1b.20, wo3b.165, wo7a.203, br1.11, gr1.24, k1.109, k1.87Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: eggsPreparation: pastryType: -

Wiltu kichlin pachen auff ain thisch nem 14 ayr zu yeglichen ain gugel vol milch vnd als vil wasser mach den taig wie ain streible taig duos In ain klains dorten pfendlin schmirs nur ain wenig mit schmaltz vnd truckhne den taig dar in ab mach vnden vnd oben ain klains gluettle dar zu das es gemach ab trueckne schneid darnach schnitz ain 2 hand dickh oder ain wenig dicker nachmals In ain schmaltz gelegt daz nit zu hauß sey fein die pffannen ritlen vnd langsam pachen das die kiechlin auff gangen

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