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.

Drink, a healthy water

von einem guoten getranck .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 062rRecipe Nr. 163 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.163Shared ingredients: bs1.163Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: -Preparation: drinkType: medicinal

von einem guoten getranck . Item ein guot getranck zue ainem halben fueder Mach das also . Nym drej meczen wechallteren oder krannbatper vnd seud die pisz das drittail ein gesied vnd du solt dann das wasser ab den krannbatperen seichen vnd solt dann nemen ain halbs pfunt zittwans vnd ain halb pfunt zucker oder ain maß hoenig vnd solt das In das wasser thueen vnd darInne sieden vnd secz dann hin vnd lass dann erkalten vnd wann es dann kalt ist . So geuss es In ain vasz das da gepickt sej vnd thue [62v] dann ein wenig geschniten gaddaus dar ein In das vass vnd Behalt des wassers ein wenig vnd wann es vergaeren habe . So fuell es damit ein vnd schlah es zue vnd lass ligen In den merczen So wirt es gar ein guots gesunts wasser tranck .

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