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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Red food colouring



Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 285vRecipe Nr. 43 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.207#sub2, w1.209#sub2, pa1.43, wo3b.55#sub1, wo7a.19, wo7b.161#sub2Shared ingredients: pa1.43Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: -Preparation: colorantType: -

Wildw es Rot haben so nym erdper wan sy zeytig sind vnd thu daz vyertayl honig dar an vnd thu auch dar eyn letzelten oder semel mel vnd thu ainen pecher vol weins daran

*Red aspic with yellow sauce* (Subrecipe Nr. 1) [cooking recipe] Wildw daz es gestee [286r] so thu hawsen platter dar ein vnd wan sy nu gestanden ist so schu eyd dy wye dw wild dar nach leg dy sulcz auf eyn chessel vnd gewß ein gelbe milch dar auf dy mach mit saffran vnd zucker vnd solt sy nit syeden mit der hawsen platter vnd dw solt sy durch schlahen etc.

Pa1 - "Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42"