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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Almond cheese

Also soltu machen ainen ziger von mandel .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 048rRecipe Nr. 113 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.32#sub1, b4.33, bs1.103, bs1.113, bs1.166, bs1.4, gr1.140, gr1.266, w1.33, w4.44, w4.46, m11.74, pa1.70, db1.4, db1.6, er1.3, wo1a.93, wo3b.155, wo3b.157, wo3b.37, wo7a.6, wo7b.149, wo7b.70Shared ingredients: bs1.113, gr1.140, w1.57, wo1a.9Same ingredients in following recipe: 1Same tools in following recipe: 2


Main ingredient: nutsPreparation: aspicType: analogue

Also soltu machen ainen ziger von mandel . Item ain geschellten mandell vnd stoess den klain In ainem moerser vnd mach dicke milich dauon vnd seich die durch ein tuoch . vnd reib weiss prot darein In ain pfannen ee es erwall So zeuch es aus der pfannen vf ain sib oder auf ain tuoch . So seicht das wasser dauon . So wirt es guot Ziger vnd leg sy nach der lennge an die anRicht vnd besteck sy dann mit mandel keren Nym den selben ziger vnd leg ain viertail In die schuessel vnd geuss mandel milich daran .

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