Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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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Almond cheese

von mandel kaeß also


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 045vRecipe Nr. 103 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic


Main ingredient: nutsPreparation: aspicType: analogue

von mandel kaeß also Item also mach mandel kaesz Nym mandelkeren vnd pruee sy In ainem haissen wasser das die paellg ab geen . So stoes In dann In ainem moerser als sy weissen begynnen . So sprenng darauf raine wasser oder misch sy damit wind sy durch ain tuoch In ain gesecz thue dar zue ain schal vol weins vnd halt sy vber das feur ruer es wol vnncz das es begynne zue sieden vnd geuss sy In ainen peuetel las durch seichen So mach dauon den kaeß .

Bs1 - "Basel, UB Basel, AN V 12"