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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Hemp curd

Ainen schotten von haniff ze machem dem thue also


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 080rRecipe Nr. 201 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.52, bs1.201, w1.54Shared ingredients: b4.52, bs1.201, w1.54Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: seedsPreparation: analogueType: show dish

Ainen schotten von haniff ze machem dem thue also Item Nym Rohen haniff wasch den schon vnd reib In In ainem moerser vnd schlah In durch drej stund In ain kessel vnd lass In sieden Du solt haben ain rindlein vol vnd zwenn oepffel oder drej die schell schon vnd schneids klain nach der lennge vnd prenn die ab In dem oell das sy nicht schwarcz werden thue sy aus dem oell vnd leg sy auf die reim [80v] das Ir genuog sej strae zucker darauf Das ist ein schott .

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