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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Nut puree, white

Von einem weissenn gemuess von nussen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 082rRecipe Nr. 207 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: b4.73, bs1.207, w1.75Shared ingredients: bs1.207Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: nutsPreparation: pureeType: sweet

Von einem weissenn gemuess von nussen Item nym ain weiss gemuesz in ainen topff das get von nussen zue die sol er stoessen das sy nicht duerffen durch [82v] schlahen vnd solt ain dicke milich haben vnd semlein mel da wirt sy dick von Du macht es kalt oder warmm geben wie du wild vnd machs mit zucker ab .

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