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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Eggs, stuffed, on a skewer, coated with dough

Vordeckte Eyer zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 148rRecipe Nr. 175 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.175Shared ingredients: wo8.175Same ingredients in following recipe: 7Same tools in following recipe: 2

Categories:

Main ingredient: eggsPreparation: roastType: show dish

Vordeckte Eyer zumachenn etc. Nim die Eyer mache An beyden Spitzen loechlein blaße An einem Ortt ein vndt das es zum Andern ort das weiß vndt gelbe herauß fahre thue es in eine schussell oder topfflein quirle es wohl hacke dan grune Salbey oder Ander grunes vndt menge es darunder Saltze es vndt wurtze es [148v] mitt Ingber vndt wenigk Pfeffer Fulle es dan wieder in die Eyer schalen mache die loechlein Auf beiden Ortten mit teigk feste zue Legs ahn ein siedent wasser vndt Laß Sieden biß sie hartte werden darnach so schele sie schneit sie halb voneinander oder lass sie gantz Stecke sie An Kleine hoeltzerne Spießlein vndt mache ein dinnes teiglein von Eyern mehl vndt Saffran begeus die Eyer zum Spießlein Allenthalben wohl damitt Lege sie wohl zum feuer vndt brate sie [149r] biß sie fein braun werrden betreiff sie mitt einer heißen Butter vndt gib sie Also oder mache ein Bruhelein darunder So seindt sie Rechtt vndt Guett etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"