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 in blood

Aber ain esssen von hueneren


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 071vRecipe Nr. 190 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.190Shared ingredients: b4.158, bs1.190, w1.160Same ingredients in following recipe: 5Same tools in following recipe: 1


Main ingredient: poultryPreparation: furhesType: -

Aber ain esssen von hueneren Item man sol den schwaiss nemen von Iungen hueneren oder von ainem lamp oder von ainem kalb . vnd nym zwaj oder drew huener vnd solt die also rohe hacken yettlichs zue zwelff stucken vnd sol die sieden In dem schwaiss vnd nymm dann ainen zwifail vnd ain appfel vnd hack das durcheinannder vnd ain vaistne von ainem flaisch vnd das schwaiss In ainer pfannen vnd thue das In ain pfannen vnd lass wol sieden durch ainannder vnd thue das an die huener vnd maches gar wol ab mit guotem gewuercz .

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