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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.


Ain gans ze beraitten vnd ze machen also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 087rRecipe Nr. 224 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.224Shared ingredients: b4.240, bs1.224, w1.241, m11.45, ds1.43, wo1a.76Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: poultryPreparation: boiledType: -

Ain gans ze beraitten vnd ze machen also . Item Nym ganncz gens vnd das die koepff dauon seyen gethan . vnd stoesz sy oder thue sy In ainen Irden hafen vnd geuss wasser daran vnd lass sieden von vnnden auf vnd am trifuesz vermach den hafen das der tunst nit heraus mueg vnd schuer ain klains feur dar zue vnd lass es sieden vnncz das sy schnattern werden So nym denn zwaj knofflachs haubt die taill zue samen vnd lass mit der genss sieden mit Saffran vnd gib sy ganncz hin zue essen .

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