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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Pomegranate, dietetics

Granat oepffel



  • No tools mentioned


Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 061vRecipe Nr. 41 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.41Shared ingredients: a1b.41, wo10c.21, wo9a.19, wo9a.19#Alt_serving_2, wo9b.5Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fruitPreparation: -Type: medicinal

Granat oepffel Nuechternn gessenn die leschen den durst vnd vertreyben vber gele ### vnd machent den menschenn hungernn Rasis spricht das sie vertreyben den ritenn vnd machenn den das in die speyß zu dem mund auß fert das im die speyß beleibt vnd kelt die lebernn Auerrois spricht welche zeit man ißt das sie dann die speiß nit lassenn verderben in dem magenn vnd der sie zu hinderst ißt so lassen sie die andernn speyß nicht auf richenn in das haubt

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