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 aspic in three colours

Ein gesulcz dreyerley varb


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 309rRecipe Nr. 60 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b6.17, bs2.60, wo3b.18, wo3b.56Shared ingredients: b6.17, bs2.60, wo1a.5, wo7b.154Same ingredients in following recipe: 4Same tools in following recipe: 2


Main ingredient: nutsPreparation: aspicType: show dish

Ein gesulcz dreyerley varb [309v]Item wiltu machen gesulcz von mandelkern dy dreyerley gestalt haben so nym hausz plazenn dy versewde in wasser schon vnd nym denn dick mandelmilch vnd petterlein vnd hak in gar clein vnd reib in in eymem scherben clein vnd nym denn das dritteil der mandelmilch dor vnder vnd zuckers dor vnder wol ab daz vierd dann ein gruene varb vnd nym dysse zwey tail vnd sewd die auch in einer pfannen vnd zuckers auch wol ab vnd lasz ez denn siedenn in der pfannen vnd geusz ein tail also waysz vnd denn daz drittail mach gleich gell vnd geusz es auch auff ein pfennlein vnd lasz ez denn stenn vnd sewd denn dy gruennen varb auch Inn einer pfannen vnd losz ez stenn daz es auch hert werd also hastu dy dreyerley varben grun weisz vnd gell vnd heb ez uber ein fewer vnd pald her wider ab vnd sla ez auff ein panck vnd sneid ez denn schach zagelet vnd leg es auff ein schusselen vnd ein weil weisz vnd vnd ein weil gell vnd ein weyl grun pisz dy schussel vol werd vnd versalcz es nicht etc.

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