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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Raisin and almond milk aspic in check pattern

Ain sullcz von weinperen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 020vRecipe Nr. 12 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.189, bs1.12, w1.192Shared ingredients: bs1.12Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: -Preparation: aspicType: show dish

Ain sullcz von weinperen [21r] Item ain sullcz von weinperen Nymm ain pfunt weinber dar zue vnd die wasch schon vnd reibs klain vnd nym ain hausen platter die sol gesoten sein mit guotem wein nym des als vil das du sy durch schlagen muegst vnd guot gewuercz thue doran vnd zugker thue es vf ain schuessel vnd lass kallt werden vnd schneid sie zue stucken wie du wild Nymm nuosz milich vnd hausen platter die sol gesotten sein das er es recht mach vnd mach zugker doran Die milich sol suess sein vnd besteet vnd dann die pruee sol weiss sein vnd lass sten vnd solt haben ain pfunt mandel vnd reib den klain vnd aber hausen platter ain lot vnd sol die milich daran giessen die milich sol suesz sein vnd thue sy auf ein schuessel vnd lass sy kalt werden vnd nym ain pfunt weinber die wasch schon [21v] vnd reibs klain vnd muost haben ain hausen plater vnd schlahe die wein per durch vnd die milich sol dick sein als ain mandel milich vnd machs mit guotem gewuercz ab Vnd wenn du es vf ain schuessl thuest . So schneid sy an vier ennden vnd nym die zway stuck heraus nicht die pej einander vnd thue schwarcze an die stat . So wirt die schuessel vol wider vnd gancz also .

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