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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Calf's blood Furhes

Ain fuerhes von dem kalbs swaiss ze machen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 093rRecipe Nr. 244 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.244, w4.64, wo1a.94Shared ingredients: bs1.244Same ingredients in following recipe: 5Same tools in following recipe: 0


Main ingredient: offalPreparation: furhesType: -

Ain fuerhes von dem kalbs swaiss ze machen Item Nym den schwaiss von dem kalb thue wein daran vnd misch das vnd secz es zue dem feur vnd lasz es wol sieden . hastu dann nit zucker So nym hoenig vnd leczellten an die stat vnd ein schmalcz thue darein So wirt das muosz vein vnd hack auch die lungel darein vnd das die wol gesotten sej Des salcz solt du nit vergessen vnd thue auch guot gewuercz daran .

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