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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Delicate food

zarte warme speyß


Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 068vRecipe Nr. 114 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.114Shared ingredients: a1b.114Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: -Preparation: -Type: medicinal

Item wiß auch das zarte warme speyß den menschenn lenger in gesuntheyt behelt dann grob kalt speyß Als Rintfleisch sweynenn fleisch vnd hirß die sein den schad wann man mag sie nit liederlich verdewenn Also ist einem starckenn menschenn der einen gutten magenn hatt vnd ser arbeit vnd zart speyß ist Iunge huner zigenn vnd kalpfleysch dick geessenn ist in vngesund wann es verdirbt vnd fault in[69r]dem magenn

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