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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Sauce for white roasted chicken

Zue weissen huenern ein sals


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 069rRecipe Nr. 184 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b6.25, bs1.184, gr1.220Shared ingredients: bs1.184, gr1.220Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: -Preparation: sauceType: -

Zue weissen huenern ein sals Item von einer sallsen zue weyssenn hueneren Sol man nemen waelisch weinper Reib die klain vnd nym dar zue den aller [69v] pesten wein so du In gehaben magst vnd schlach In durch ain tuoch damit vnd nym dar zue das pest gewuercz

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