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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Bratwurst in lent

prott wurst Inn der fasstenn


Berlin, GStA PK, XX. HA, OBA, Nr. 18384Source Collection: B6, fol. 010rRecipe Nr. 22 Dating: mid to late 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b6.22Shared ingredients: b6.22Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fruit fruitPreparation: pan fried panfriedType: show dish show dish

Wilthu prott wurst Inn der fasstenn machenn So nim gutt veigennn vnd vber seydt die vnd stoß die clein vnd soltst sie auch vor clein hackenn vnd leg sye vff ein prett vnd nim geribenn leckogen dar vnder vnd welchs als langk als ein brott wurst ist vnd mach ein dickenn strawben tagk vonn wein vnd zeich die wirst der dirch vnd packs dann schonn gib ein zucker dar zu

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