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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Deer head prepared in three ways

ein rech chopph


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 231vRecipe Nr. 12 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.12Shared ingredients: br1.12, br1.3Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: game offalPreparation: -Type: show dish

der ein rech chopph machen will Der scholl in von erst gar schon sengen vnd schol in dann schon sieden vncz er geuall vnd schol die pain auss chlawben vnd daz prat vnd die hawt stossen vnd hackchen vnd sols mit airn vnd mit wurczen machen vnd mit wein So schol man denn nemen vnd schol sew oben pedekchen mit dem hiern vnd la dez hierns dakches mit herten ayern mit weinpern vnd mit wurczen so er pest mag vnd schol auss den vier pain machen guetter pleter vir von airn vnd mach ein guet gehaechkch von fleisch vnd leg daz in die pleter vnd slach die pleter vmb die pain vnd sy da mit gefuelt werden so ist ez perait

Br1 - "Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)"