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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Milk, roasted

gepratten milch


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 303vRecipe Nr. 24 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b4.58, gr1.260, gr1.88, h2a.39, h2b.23, w1.60, m11.26, pa1.80, bs2.24, ds1.25, b1.20, wo3b.65Shared ingredients: bs2.24, ds1.25, wo8.145, h2a.39, h2b.23, m11.26Same ingredients in following recipe: 2Same tools in following recipe: 1


Main ingredient: dairy dairyPreparation: pan fried panfriedType: -

Item wiltu machen gepratten milch dy nicht vast durch komen sey vnd dy angelegt hab am hafften vnd slach daz herab auff ein weisz tuch dor ein bewind sie vnd be war sie vast von erst vnd dor noch losz sie ligen von dem morgen bisz zu dem nacht vnd sewd sie denn vnd bespreng sie mit salcz vnd leg sie auf einen hulczen rost vnd losz sie wol rosten vnd leg ein wenig pfeffers dor auff vnd verspreng sie mit smalcz oder puttern ob esz flaisch tag sey

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"