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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Masannczen, roasted

Auss der selben materi mach praten


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 085rRecipe Nr. 215 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.215Shared ingredients: bs1.215, wo1a.68, wo1a.68#sub1, wo3b.129, wo3b.129#sub1Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: fruitPreparation: pastryType: -

Auss der selben materi mach praten Item aus der materj magstu praten an ainem spiss Nym ayer schoen prot Saffran wein oder essich vnd wasser und visch schueppen Salcz menng das zue samen vnd geuss das wasser vf den praten vnd lass es erwallen eben dick vnd gib es hin zue essen .

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