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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Eggs, on a spit

von coblat ayeren


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 307rRecipe Nr. 50 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2b.36, pa1.27, bs2.50, wo3b.31Shared ingredients: h2b.36, k1.83, pa1.27, so1.57, bs2.50, wo3b.31Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: eggsPreparation: roastType: -

von coblat ayeren Wiltu machen coblot eyer So reib ein winczig [307v] semelen vnd sneid dor vntter muschat clein vnd salcz ez ein wenig vnd prich den dy ayer an der spicz ausz vnd thu daz weysz herausz vnd thu ein yczelein durch ein ander vnd losz dy holczlein dor Innen stecken vnd secz ez zu dem fewer vnd la ez pratten vnd gib ez hin an dreyen muscaten hastu genug an dreyen oder an xij ayeren

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