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

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Gingerbread sauce

Eynn Guette salsenn vonn letzeltenn


Berlin, GStA PK, XX. HA, OBA, Nr. 18384Source Collection: B6, fol. 012vRecipe Nr. 30 Dating: mid to late 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.120, b6.30, br1.36, gr1.257, gr1.53, h2a.5, h2b.3, w1.124, w4.115, bs2.4Shared ingredients: wo8.125, wo8.142, wo8.203, wo8.222, wo8.56, wo8.67, wo9a.32, wo9a.73, wo9a.73#sub1, bs2.4, wo8.123, wo8.123#sub1, b6.30, br1.36, gr1.166, h2a.5, h2b.3Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: spicesPreparation: sauceType: -

Wilthu machen Eynn Guette salsenn vonn letzeltenn So schneidt In in alls ein peffer prott vnd Seidt Inne abe mitt wein vnd streichenn durch als ein peffer vnd thu darzu zimendtrinttenn vnd Inber des genueg sey vnd welles ab In einer pfannen vnd gewß vff die salsenn schuessell vnd thu ein zucker dar vff

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