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.

Capon water elixier

Capaun zu klainen stukhlen zerhackt


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 269vRecipe Nr. 14 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11a.13, wo11a.14, wo11a.3, wo11c.1, wo11c.9Shared ingredients: wo11a.14Same ingredients in following recipe: 1 1Same tools in following recipe: 1


Main ingredient: poultryPreparation: drinkType: medicinal

Item ain Capaun zu klainen stukhlen zerhackt in ain hafen gelegt vj oder vij mass waßser daran gossen zuedeckht gesotten biß der wol ersotten ist Nachmals die faiste oben herab geschoepfft die maisst Alß dann die Materj wasser vnd fleisch in einem Prennofen außprennt wie ein ander wasser Dasselbig wasser ainem khranckhen menschen fur sein tranckh khalt geben Hoermanin

Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"