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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Black nuts

nuß latbewerg


Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. oct. 477Source Collection: B5, fol. 047rRecipe Nr. 7 Dating: 1424-1427Origin: area of Beßlich on the RhineLang: Franconian

Similar recipes:

Same title: gr1.182, gr1.63, h2a.30, pa1.16, b5.7, bs2.59, b1.74, wo3b.16Shared ingredients: h2a.30, b5.7, wo11c.15, wo3b.16Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: nutsPreparation: preserveType: -

Ad faciendum electuarium Nucum Wolt er machen nuß latbewerg So laß dy nuße abe brechen e sy ziictig werden dy wyel der kern noch waßer ist vnde nement dy nuße vnde stuppent sy vßwendig vnde legent sye dan in eyne rusen ader in eynen sak vnde henkint ys in eyn fließende waßer vnde laß sy dar ynne hangen .14. dage vnde nement dan dy nuße vnde machent ey loch dar durch vnde nuwent sy ynwendig vnde stußen dem dy nuße fol guder worcze vnde legent [47v] sy dan yn eynen haffen der oberlasurtt sy Vnde nement dan honig vnde laßent daz wol syden vnde schuamen vnde laß daz dan steyn byß das ys schyere kalt wirt Vnde wan ys noch eyn wenig lae ysst So schodent das honig ober dy noße vnde deckent sy dan wol schone vnde laßent sy dan steyn eynen manynt So werdent sy gut

B5 - "Berlin, Staatsbibliothek – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. oct. 477"