Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Mortar chicken

Eynne speißle vonn huenerenn

Eynne speißle vonn huenerenn Nym huener die gebrotenn sein zu legs nim weiß brott vnd mach ein duenenn Eir tagk stoß saffrann vnd pffer Imer vnd das zusamenn vnd menge es woll in wasser vnd nim ein morser mytt frschenn Smalltz [2v] vnd stos das zu mulle vnd ebenn es obenn mytt einer kellenn vnd deck es mitt einer schuessell zu vnd kere den morser dicke zu dem fuere daß er gliche heiß wered vnd richt daß ann In ein Schuessell

B6 - "Berlin, GStA PK, XX. HA, OBA, Nr. 18384"