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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Horseradish puree with dates and figs

Gemuess von krenne mach also


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 092rRecipe Nr. 240 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.240Shared ingredients: bs1.240Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: herbsPreparation: pureeType: sweet

Gemuess von krenne mach also Item von dem krenn woell wir nit erlassen wer guot gemuesz wil haben der sol nemen tattel keren vnd veigen keren die sol er wol stoessen dar zue sol man haben guoten wein So muosz es sein guot gewuercz von dem pesten das man haben mag zucker Saffran muosz man [92v] auch dar zue haben dar zue so wirt es guot .

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