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
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  • Household Tip: set of actions concerning household matters
  • Serving Tip: set of actions concerning dishing and serving the food
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Grapes, dietetics




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Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 062vRecipe Nr. 53 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

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Same title: a1b.53Shared ingredients: b2.2, b2.5, b4.1, b4.15, b4.156, b4.157, b4.189, b4.190, b4.236, b4.250, b4.261, b4.263, b4.37, b4.40, b4.41, b4.43, b4.47, b4.75, b6.25, b6.26, b6.28, b6.31, b6.6, br1.12, br1.15, br1.16, br1.2, br1.21, br1.22, br1.26, br1.3, br1.30, br1.39, br1.42, br1.5, br1.6, br1.7, bs1.114, bs1.12, bs1.160, bs1.197, bs1.208, bs1.235, bs1.237, bs1.241, bs1.242, bs1.252, bs1.263, bs1.274, bs1.283, bs1.31, bs1.36, bs1.38, bs1.41, bs1.41#Alt_instruction_1, bs1.45, bs1.49, bs1.50, bs1.52, gr1.100, gr1.102, gr1.128, gr1.130, gr1.131, gr1.133, gr1.141, gr1.142, gr1.156, gr1.160, gr1.161, gr1.161#Alt_ingredient_1, gr1.165, gr1.167, gr1.173, gr1.186, gr1.187, gr1.189, gr1.193, gr1.222, gr1.23, gr1.238, gr1.239, gr1.242, gr1.243, gr1.25, gr1.263, gr1.28, gr1.29, gr1.35, gr1.50, gr1.56, gr1.57, gr1.58, gr1.68, gr1.68#Alt_ingredient_1, gr1.87, gr1.90, gr1.91, gr1.97, h2a.12, h2a.21, h2a.22, h2a.24, h2a.32, h2a.48, h2a.51, h2a.54, h2a.56, h2a.7, h2a.9, h2b.12, h2b.13, h2b.15, h2b.16, h2b.31, h2b.32, h2b.6, k1.11, k1.122, k1.133, k1.146, k1.155, k1.24, k1.27, k1.28, k1.3, k1.31, k1.31#sub4, k1.45, k1.47, k1.54, k1.59, k1.63, k1.78, m11.35, m11.37, pa1.29, pa1.32, pa1.45, pa1.47, pa1.56, pa1.73, so1.107, so1.11, so1.118, so1.25, so1.26, so1.27, so1.3, so1.31, so1.33, so1.36, so1.52, so1.90, so1.94, w1.1, w1.15, w1.158, w1.159, w1.192, w1.193, w1.237, w1.251, w1.262, w1.264, w1.39, w1.42, w1.43, w1.45, w1.49, w1.77, w4.107, w4.41, w4.50, w4.65, w4.67, w4.69, a1b.14, a1b.53, a1b.8, bs2.13, bs2.14, bs2.16, bs2.17, bs2.35, bs2.36, bs2.39, bs2.3, bs2.41, bs2.45, bs2.62, bs2.7, db1.10, db1.11, db1.12, db1.20, db1.21, db1.25, db1.37, db1.38, wo7a.193, wo7a.195, wo7a.1, wo7a.205, wo7a.207, wo7a.208, wo7a.212, wo7a.220, wo7a.221, wo7a.223, wo7a.223#Alt_dish_2, wo7a.224, wo7a.225, wo7a.237, wo7a.24, wo7a.259, wo7a.264, wo7a.265, wo7a.26, wo7a.273, wo7a.273#Alt_dish_1, wo7a.278, wo7a.27, wo7a.2, wo7a.30, wo7a.31, wo7a.32, wo7a.3, wo7a.42, wo7a.45, wo7a.53, wo7a.54, wo7a.55, wo7a.60, wo7a.61, wo7a.62, wo7a.73, wo7a.78, wo7a.84, wo7a.88, wo7a.89, wo7a.89#Alt_dish_2, wo7a.89#Alt_ingredient_4, wo7b.102, wo7b.104, wo7b.104#Alt_serving_1, wo7b.111, wo7b.120, wo7b.131, wo7b.133, wo7b.133#Alt_dish_2, wo7b.134, wo7b.135, wo7b.156, wo7b.157, wo7b.158, wo7b.15, wo7b.160, wo7b.167, wo7b.169, wo7b.170, wo7b.173, wo7b.174, wo7b.175, wo7b.185, wo7b.187, wo7b.18, wo7b.194, wo7b.195, wo7b.196, wo7b.19, wo7b.200, wo7b.201, wo7b.202, wo7b.214, wo7b.219, wo7b.224, wo7b.227, wo7b.228, wo7b.228#Alt_ingredient_2, wo7b.241, wo7b.28, wo7b.31, wo7b.32, wo7b.43, wo7b.44, wo7b.74, wo7b.78, wo7b.88, wo7b.90, wo7b.99, wo8.228, wo8.31, wo8.40, wo8.40#Alt_ingredient_1, wo9a.100, wo9a.102, wo9a.10, wo9a.111, wo9a.123, wo9a.29, wo9a.41, wo9a.44, wo9a.48, wo9a.80, wo9a.8, wo9a.90, wo9a.96, wo9b.24, wo9b.2, wo9b.39, wo9b.73, wo9b.73#Alt_ingredient_2, wo9b.7, db1.3, db1.42, db1.43, db1.46, db1.52, db1.53, db1.9, ds1.34, ds1.36, er1.4, er1.7, b1.16, b1.31, b1.37, b1.42, b1.5, b1.65, b1.71, b1.72, wo10c.32, wo10c.33, wo10c.34, wo10c.35, wo10c.42, wo10c.42#Alt_ingredient_1, wo10c.43, wo10c.44, wo10c.45, wo10c.47, wo10c.49, wo10c.51, wo10c.55, wo10c.59, wo10c.64, wo10c.67, wo10c.68, wo10c.69, wo10c.71, wo1a.13, wo1a.88, wo1a.91, wo1a.92, wo1b.12, wo1b.13, wo1b.15, wo1b.23, wo1c.12, wo1c.13, wo1c.17, wo3b.140, wo3b.141, wo3b.145, wo3b.152, wo3b.153, wo3b.154, wo3b.154#sub2, wo3b.160, wo3b.161, wo3b.168, wo3b.169, wo3b.172, wo3b.183, wo3b.184, wo3b.187, wo3b.188, wo3b.189, wo3b.33, wo3b.34, wo3b.38, wo3b.39, wo3b.51, wo3b.61, wo3b.68, wo7a.113, wo7a.113#sub1, wo7a.118, wo7a.119, wo7a.121, wo7a.125, wo7a.127, wo7a.131, wo7a.133, wo7a.134, wo7a.13, wo7a.142, wo7a.143, wo7a.146, wo7a.147, wo7a.149, wo7a.149#Alt_ingredient_1, wo7a.14, wo7a.158, wo7a.15, wo7a.167, wo7a.170, wo7a.170#Alt_ingredient_1, wo7a.179, wo7a.17, wo7a.183, wo7a.187Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fruitPreparation: -Type: medicinal

Weintraub Die so sueß sein vnd weyß vnd dunne pelg habenn die dewet man leichtiglichenn wenn sie suß sein vnd spricht Rais das sie schier veist machenn vnd pleen vnd hitzenn vnd macht vnkeusch sie schadenn der blosenn man soll sie auch nit essen sie sein dann vor dreyenn oder vier tagenn gebrochenn Alle merr trawbenn sein nuecz den menschen den wee ist in irem gedermm vnd den nyren vnd die blosen reynigt sie vnd speißenn wol Auerrois spricht das sie hitz brengenn vnd feuch tigkeit vnd sein nuetz der lebernn

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