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

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Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Dough sheet rolled with meat

Von Gestukchten fleisch


Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 108vRecipe Nr. 244 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.244, w1.245Shared ingredients: b4.244Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: meatPreparation: pastryType: -

Von Gestukchten fleisch NIm gesotten fleisch das zu massen gesotten sey Scheffein oder Sweinein vnd Rindrein hakch es chlain meng es darczu ayer gesnytten speach pheffer chuemb Saffran vnd salcz mach ein plat von ayeren vnd zu tail das Condiment darauff geleich vnd wintt das plat zu sammen zewch es [109r] Durch ein ayr taig pach es In smalcz oder prat es an einem spis So es gar sey gesotten So sneid es entwirchs zu stukchen vnd gib es hin