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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Grape sauce

Ain Sallsen von weinperen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 103rRecipe Nr. 274 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.274, h2a.7, wo1b.15Shared ingredients: b1.16, w1.158, b4.156, bs1.274, bs1.49Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fruitPreparation: sauceType: -

Ain Sallsen von weinperen Item Nym weinper vnd erwelle die In ainer pfannen vnd schlach sy durch vnd hab sy ueber das feur vncz das sy dick werden . So thue dann gewuercz vnd hoenigk daran vnd lass noch dicker werden Dornach secz herab vnd lass kallten vnd wann du sy aneRichten wild So nym weiss prot vnd essich vnd czertreibs vnd richts an vnd gibs hin das ist ain guote sallsen .

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