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.

Chicken in blood sauce

von haymischen hunner


Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 095vRecipe Nr. 158 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.158, w1.160Shared ingredients: b4.158, w1.160


Main ingredient: poultry offalPreparation: furhesType: -

von haymischen hunner NYm swais von Iungen hunnern oder von einem lampp oder von eim chalb vnd . nym zway huner oder drew vnd hakch die zu stukchen yecz zu zwelffen vnd sewd sy In dem swais vnd sol denn nemen czwiual vnd . ein apphel vnd hak das durch einander . nym ain vaists von einem fleisch vnd haycz das in der phann vnd tue das gehekch darIn vnd lazz durch einander gar wol sieden vnd tue denn das In die huner vnd mach es gar wol ab mit gewurczen ding gib es hin