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.

Brown food colouring for puree

Ain praune farbe zue gemuesz


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 092vRecipe Nr. 242 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.242Shared ingredients: bs1.242, gr1.100, wo3b.39Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: -Preparation: colorantType: kitchen tip

Ain praune farbe zue gemuesz Item Nym oeppfell weinper pieren wiltu nunn die varb haben So nym geriben leczellten hoenig zucker vnd guoten wein vnd gewuercz auch dar an salcz es zue massen Also magstu das muoss machen praun oder schwarcz wie du wild .

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