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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Instant sauce, May


Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 235vRecipe Nr. 35 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.35, db1.49Shared ingredients: br1.35Same ingredients in following recipe: 2Same tools in following recipe: 1


Main ingredient: herbsPreparation: preserveType: -

So nim in dem Maye petersill vnd pheffer chraewt saluay Iung piessen pleter alz vill dw dez haben wild vnd hakch ez durich ein ander gar chlain vnd aines margens gar frw E daz die sun auffge vach den taw in ein schons tuech vnd nim daz chraewt vnd zewch daz durich daz tuech mit dem taw alz dikch dw muegst alz ain pheffaer auff ein seichte muelter vnd secz ez da mit an die sunn so verlewst ez daz taw vnd laz ez truckchen werden alz ein stuepp vnd nim ez denn vnd vass ez in ain plater stupps weis vnd wenn dw wild in dem Iar so necz ez ab mit wein vnd mit esseich alz ein ander salsen

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