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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Bread, dietetics


Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 065rRecipe Nr. 77 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.77Shared ingredients: a1b.77Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: breadPreparation: -Type: medicinal

Es spricht Rasis das vnter allem kornn weitz das pest ist vnd darvmb das prot dastu isset das soll sein von weitz vnd soll sein schoen vnd wolgepackenn vnd etwas gesaltzen vnd wol gedeßmet vnd soll eins oder zweyrr tag zu dem mynsten alt sein Doch wiß das daz schoen prot das ein wenig cleyen hat macht zu stul genn Avicenna spricht . du solt nymmerr warmm brot essenn wann es swebt oben in dem magenn vnd mag nit verdewet werdenn Ein yetlich brot das im wasser gesotenn ist vnd nit resem hat das macht den stein vnd we in dem leib vnd in der leberenn Auch brot das in der pfannen gepackenn ist als kuchlein das thut wee in dem leib vnd mag nit wol verdewet werdenn Als brot das alt gepackenn ist das bringt grossenn sichtagenn Ruockenn prot das ist das pest nach dem weissenn vnd macht zu stul genn Ander brot ist nit gesund noch gut wann es speyßt nit wol

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