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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Antler puree

ein essen von hirsz gehuerenn


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 308vRecipe Nr. 56 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: w4.42, bs2.56, db1.1Shared ingredients: b6.16, w4.42, bs2.56, db1.1Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: game offalPreparation: pureeType: -

ein essen von hirsz gehuerenn Item wiltu machen ein gehirsz gehurnn zu der zeitt so ez waich ist so nym das horen vnd mach es sauber vnd sewd ez ob einem fewer vnd sneid es zu scheiben als vil du sein gewynnen magt vnd nym honig vnd sewd ez daz dy vn sauberhait all dannen komen mueg vnd nym den leczeltten vnd pa denn ob eynem fewer vnd nym daz gepein vnd hack ez gar clein vnd stosz ez in eynnem morser vnd nym ein wenig honig vnd leczelten vnd des gehurnes vnd saig es durch ein tuch vnd leg das hirn dor ein vnd la ez siedenn vnd richt ez an vnd versalcz es nit

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