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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Fake morels, at Christmas

Ein essen von morchen vmb weinnachten


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

Similar recipes:

Same title: h2a.45, h2b.29, a1b.12, bs2.30Shared ingredients: bs2.30Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: -Preparation: -Type: show dish

Ein essen von morchen vmb weinnachten Wiltu machen vmb weinachten morchen essen so mach einen taig ausz weissen melb prott vnd sla ayer dor an vnd mach zwen knobel vnd wirffs in den taig vnd zeuch sie dor vmb vnd legs in ein smalcz daz nicht zu heisz ist vnd wen es ein wenig gepach so nym es her wider ausz vnd sneyd es do mitten auf dem knobel von ein ander vnd full es domit einem gerurten ayeren taig weisz oder gruem oder mit gepranten opffell in honig vnd nym denn einen linden strauben taig vnd zeuch es dor durch vnd leg es in ein smalcz wil aber er es aber keren so mach ein gelbes platt vnd secz dy morchen dor ein vnd la sie pachen vnd richt es an vnd versalcz es mit

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