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.

Fake morels, at Christmas

Wiltu machen morchen vmb weihennachtenn


Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 059vRecipe Nr. 12 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: h2a.45, h2b.29, a1b.12, bs2.30Shared ingredients: a1b.12Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: -Preparation: -Type: show dish

Wiltu machen morchen vmb weihennachtenn So nym ein teick auß weissem brot vnd auß ein wenig melbs vnd schla eyer dar an vnd mach zwen knebel vnd wurff die in den teick vnd zeuch sie darInnen vmb vnd leg sie in ein schmaltz das nit zu heyß sej vnd wenn es ein wenig gepack So nym es her wider auß vnd schneyd es dann mitten auff dem knebel auff von einander vnd full es danne mit ein geruntenn eyernn vnd zeuch es durch einen lindenn straubenn teick leg es in ein schmaltz vnd laß es pachenn vnd setz die morchen dar ein vnd laß sie pachenn

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