Cooking Recipes of the Middle Ages


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  • 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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Faba, dietetics



Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 061rRecipe Nr. 31 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.31Shared ingredients: b4.103, bs1.98, w1.106, m11.33, a1b.31, ds1.32Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: legumesPreparation: -Type: medicinal

Ponn Bleen vnd machenn we in dem leib vnd den swindel in dem haubt vnd spricht Rasis der vil vnd dick isset die pon die werdenn irre in irenn synnen vnd etwenn vnsinig vnd erseufczenn garr tieff vnd wenenn das in etwas preste oderr vnrecht sej vnd verirren die lewt in irenn synnen vnd in irer constientz . Etwenn wissen die selben lewt nit warvmb sie allso tieff erseuffczenn Galienus spricht das ponn gut plut machenn do von so muegenn sie starck lewt wol essenn Aber man sol sie wol siedenn Oder werr sie isset mit essig so sie wol gesotenn sein oder sie rohe isset dem machenn sie boese feuchtigkeit in dem magenn vnd in den dermen vnd bleen vnd do von kumbt grosser sichtag

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