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.

Almond milk, roasted

ein gebrante milch von mandelkern


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 304rRecipe Nr. 28 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2a.43, h2b.27, bs2.28Shared ingredients: bs2.28Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: nutsPreparation: -Type: -

ein gebrante milch von mandelkern Wiltu machen von mandel keren ein geprante milch So nym frisch mandel keren vnd waich vnd hirs gens und gesottenn ayer vnd ein wenig schons protz vnd knyt daz alles zu samen so du dick mugest so geusz ez den in ein pfannen vnd losz es sieden pisz ez dick werd vnd mach es gel und vaist mit putteren vnd lo ez den kulen vnd stos es des an einen spisz vnd lasz ez pratten vnd beslach ez mit [304v] Ayern vnd gib es fur geprante milch

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