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.

Sauce, to preserve for a year

Ain salsen ueber Iar ze machen die mach also


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 062vRecipe Nr. 164 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.164Shared ingredients: br1.35, bs1.164, h2a.8, h2b.4, bs2.5, db1.49, wo3b.114Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: -Preparation: sauceType: household tip

Ain salsen ueber Iar ze machen die mach also Item wiltu ain sallsen machen die du ueber Iar habest . So nym In dem mayen peterling oder petersill vnd pfeffer kraut vnd Saluan vnd jung piessen kraut oder pletter vnd hack das alles klain durchainannder vnd vahe des taues In ain tuoch ee das die sonn vf gee vnd nym das kraut vnd czwings durch ain tuch mit dem tawe als dick du muegest vnd thue das vf ain seich muellterlein vnd secz es an die sonnen . So geet es In ain plattern [63r] stupffs weiss vnd wann du wild In dem Iare . So necz es mit wein vnd mit essich als ain annder sallsen .

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