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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Cabbage worms, against

Fuer die krautt wuermm .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 047rRecipe Nr. 110 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.110Shared ingredients: bs1.110Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: -Preparation: -Type: household tip

Fuer die krautt wuermm . Item Nym piessen kraut vnd seud das gar wol . Dornach lass das kraut kalt werden vnd sprenng dann den pflannczen samen damit . So nun der sam getruck net sej so lass In stan . So es die wuermm das kraut nicht Der sam ist beliben das fueget dir wol wann ich haimlich gemerckt han das du geren pottigen kraut yssest aber doch nicht vil So pin ich genaigt mit meiner natur zue dem haber muoss vnd darumb ich mit dir von essens wegen nicht wechseln wil .

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