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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Grape puree

Ein gut reindel von weinpern


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 230rRecipe Nr. 2 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b2.2, br1.2Shared ingredients: wo9a.41, b4.156, br1.2, br1.7, bs1.274, bs1.49, gr1.189, gr1.23, gr1.242, h2a.22, h2a.54, h2b.13, w1.158, k1.24, k1.63, so1.36, a1b.14, bs2.14, bs2.39, db1.12, b1.16, wo3b.145, wo3b.161, wo7a.119, wo7a.179, wo7a.17, wo7a.205, wo7a.208, wo7a.224, wo7a.259, wo7a.53, wo7b.134, wo7b.160, wo7b.19, wo7b.194, wo7b.241, wo7b.88, wo7b.99Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: fruitPreparation: pureeType: -

Ein gut reindel von weinpern So nim auff ein virdung oder auff ein halb phunt alz vil dw wild vnd vber sewd sy vnd nim sy dan her auz vnd stoz in ainem moersaer vnd seich sy dan durich ein tuech alz dikch dw muegst dar in sy gesoten sey vnd mach ez dan mit gewuercz vnd mit ainer semel daz ez werd in der dikch allz daz vorgenant essen vnd secz auff ein choln vnd laz sieden vnd richtz an

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