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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Veal or chicken puree, black

Mach ain swarcz gemuess also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 070vRecipe Nr. 188 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.188Shared ingredients: bs1.188Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: offalPreparation: pureeType: -

Mach ain swarcz gemuess also . Item ein schwarcz gemuesz Nym kalbfleisch Magstu des nit gehaben So nym huener schwaiss von Iungen hueneren oder hennen vnd thue den In ainen haissen wein vnd lass In sieden vnd nym ain gesottne hennen vnd hack die klain . vnd nym ain halbe semel vnd leg sy In den schwais vnd lass erwallen vnd wann es gewallt . So mach es mit hoenig ab das es nicht zue suess noch zue saur werde vnd sprenng es mit gestossen naegelein ymber vnd mit zucker .

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