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.

Sour cherry puree


Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 15Source Collection: B2, fol. 094rRecipe Nr. 1 Dating: 15th c.Origin: area of ÖttingenLang: Swabian German

Similar recipes:

Same title: b2.1, b4.113, h2b.1, w1.117, w4.7, m11.86, pa1.6, bs2.1, wo3b.6Shared ingredients: b2.1Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: fruitPreparation: pureeType: -

Nym weichsel vnd thu sy In ein haffen vnd secz auff ein glut vnd laß sy siden vnd lasz dann kalt werden vnd streich sy durch ein tuch vnd thu sy wider in den hafen vnd lasz syden vnd ruer sy wol daz sy sich nit an legen das tu piß sy dick werd vnd thu dan honig dar zu vnd wuercz als gestossen negelein vnd yngwer vnd geriben prot vnd haltz in einem glasirten hafen Also magstu von andern sachen salssen vnd lattwering machen dann zu der lattwerig nym kain prot