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

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Acker spisz puree

Aber ein guet gemuess


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 075vRecipe Nr. 192 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.192Shared ingredients: bs1.192Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: cerealPreparation: pureeType: kitchen tip

Aber ein guet gemuess Item der guot gemueß wil machen der heb In dem Merczen an So bedarff man vil dar zue . Nym acker spisz milich vnd acker speiss pringt manigerlaj weiss Da nerennd sich kristen haiden Iuden von vnd dar zue manigerlaj thier das sich neren wil Nun sol man haben waicz mel da wirt guot prot aus da mueg wir vnns erneren von .

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