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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Regelbirn electuary

lattwergen von regel pirnn


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 300vRecipe Nr. 6 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: bs1.259, gr1.34, bs2.6, wo1a.3, wo3b.5Shared ingredients: w1.78, w4.14, bs2.6, wo3b.5, bs1.168, bs1.272, h2a.10, h2b.5, k1.150Same ingredients in following recipe: 1Same tools in following recipe: 3


Main ingredient: fruitPreparation: electuaryType: -

lattwergen von regel pirnn So sol dy pirn schon vnd sneyd sie in vir tail vnd dy kern dor aus vnd thu den dy pirn in einen haffenn vnd secz sie auff ein glut vnd geusz dorein ein virtail wassers vnd vermach den haffen das der dunst nit ausz ge wenn sie sein genung haben so stos clein vnd thu sie in einen kessell vnd secz sie auff einen dryfusz vnd thu ein glut dor vntter vnd ruer sie fur sich vnd ye pey einem weillenn so geusz ein wenig honig dar an vnd stup sie aber mit gutem gestup vnd gewurtz

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