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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Fake morels, calf's lungs



Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 232vRecipe Nr. 16 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.16, gr1.205, pa1.8, db1.21, db1.27, wo9a.40Shared ingredients: br1.16Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: offalPreparation: -Type: show dish

der mawrochen will machen So nim ein chelbrein lungel vnd sewd die wol vnd hakchs dann chlain vnd wirff dan dar auff ein strewbel melbs vnd slach ain roecz ay darein oder mer daz ez fewcht werd vnd dar czw mach moedel auz einem holcz ain wein grozzer dan ain vingaer vnd auch in der leng alz ein vingaer vnd spicz ez an payden ortern alz ain zapphen vnd vber zewch den modell mit der lungel alz dw pest chaenst vnd daz ez sey geformet alz die moedel vor sein vnd leg sy dann in ain hais smalcz vnd laz sy pachen vncz sy prawnn werden vnd nim sy dan auss der phann vnd sneid sy enczway vnd fuell sy mit guetem wurczen vnd mach ez gel vnd tw dar ein weinper nach mass alz dw haben wild vnd fuell ez in den mawrochen vncz sy vol werdent vnd stozz sy dan an ein spissel vnd leg sy zw dem fewr wann dw sy dar geben wild so sein sy perait vnd sent sy an den spissen auff ainer schussel zw dem tisch

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