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

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Apple skewer with coloured stuffing, batter fried

von gehalbirt opffel von vir vareben vindstu hy geschrieben


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 301rRecipe Nr. 8 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: bs2.8Shared ingredients: b6.4, bs2.8Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: fruitPreparation: deep friedType: -

von gehalbirt opffel von vir vareben vindstu hy geschrieben So nym ein germote ayer von vir varben vnd sneyd ein apffell in virtail vnd nym ausz ydem tail den keren vnd dy schelffen dy vmmb den keren ist vnd ful dor ein yedweder varb einer vnd steck sie den an einen spisz vnd zeuch sie den durch einen dunnen strauben teig vnd sneid ez den auff wen es gepach vnd bestrew es wol mit zuecker vnd nit versalcz es

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