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.

Mustard sauce

Seniff ze machen also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 055rRecipe Nr. 146 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.102, bs1.146, wo1a.58Shared ingredients: bs1.146Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: mustardPreparation: sauceType: -

Seniff ze machen also . Item Nym vnd stampff den seniff . Wann das geschicht . So geuss siedennt wasser doran vnd cwier In als ainen taig . Das thue drej tag nacheinannder vnd geus das wasser darab des morgens Vnd czwier In mit ainem siedigen wasser wideran vnd an dem dritten morgen So reib In mit pier essich So nym keren die [55v] klain geschniten sind vnd gestossen petersill mitsampt der wuercz vnd gesoten Regelpieren vnd Coriannder gestossen gefaeet durch ain sib waelisch weinper vnd geschelten mandel vnd hoenig samen das thue vf das kraut vnd thue zue yeglicher legk das man vnnder weilen von recht mit silber Also ge sunt ist es auch thue albeg zue dem Seniff zynamonium .

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