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.

Venison, how to season

Zue dem willpraet geit man gewuercz


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 053vRecipe Nr. 139 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.139Shared ingredients: bs1.139Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: gamePreparation: -Type: kitchen tip

[54r] Zue dem willpraet geit man gewuercz Item zue allem gewuercz . Sol man gewuercz machen vnd daran thuen In den hafen Dann zue ainem gesoten oder gepraten wildpraet oder zue hirseim secz man zue dem Besunder In ain schuessel Aber zue hasen oder zue Aichoren oder zue vogeln die gewuerczt man all In der pfannen oder In dem hafen . Vnd merck man sol kain wuercz salczen zue dem wilpraet wann das wildpraet ist vor gesalczen .

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