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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Wine, to colour red

wiltu ain puentlach prawn machen zue wein


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 090rRecipe Nr. 233 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.233, wo1a.85, wo3b.57Shared ingredients: bs1.233Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: winePreparation: drinkType: household tip

wiltu ain puentlach prawn machen zue wein [90v] Item Nym haidper Vnd wann man das prot aus dem ofen scheust So thue die haidper In ain muollter vnd scheuss In den ofen vnd lass sy ain tag vnd ain nacht In dem ofen ligen vnd thue sy dann her wider aus vnd nym denn ein tuechelein vnd der per darein als gross als ein aye . vnd verpind sy schon vnd mach der puentlein wie vil du wild vnd nach dem vnd vil der per hast So leg sy dann In den wein So hastu roten wein .

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