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.

Sour cherry sauce

Zum Ein salsenn von weichselnn zu machen

Zum Ein salsenn von weichselnn zu machen Item Wiltu machen ein gutte salsenn von weichselnn So thue die weichsell in einen hafen vnd setz die auff ein glut vnd laß sie siedenn vnd laß dann wider erkaltenn vnd streich sie durch ein tuch vnd thue sie dann wider in den hafenn vnd setz sie auff ein glut vnd laß sie wol sieden vnd rurr sie piß sie dick wirt vnd thue dann honig dar an vnd geribens prot vnd negellein vnd gut gestuep vnd thue sie in ein feßlein sie pleibt dir gut drew oder vier iarr

A1 - "Augsburg, Universitätsbibl., Cod.III.1.2°43"