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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Eggs, halved, in lent

Gehalbierte ayer In der vasten .



  • No tools mentioned


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 051rRecipe Nr. 126 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic


Main ingredient: eggsPreparation: -Type: show dish

Gehalbierte ayer In der vasten . Item gehalbyrte ayr In der vasten die mach aus der vorgeschriben materi Sinwelle ayr vnd schneid die nach der lennge vnd faerbs an der stat da die toetter ligen vnd so besaee sy mit peterlein vnd thue essich doran .

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