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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Chicken, roasted, white crust

Mach weiss geprattne huener also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 068vRecipe Nr. 180 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.180, gr1.215, w1.4Shared ingredients: b4.4, b6.10, bs1.180, gr1.215, w1.4Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: poultryPreparation: roastType: show dish

Mach weiss geprattne huener also . Item zue einem weissen huen gepraten . So nym das weiss von den ayren vnd ain wenig schoen mel dar vnnder damit sol man sy begiessen vnd dornach wider zue dem feuer thuon vncz das es gar gerecht werde .

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