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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Aspic, to congeal quickly

Von einer sulcz ze machen das sy geren gestee


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 105vRecipe Nr. 285 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.285Shared ingredients: bs1.285, b1.12Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: -Preparation: aspicType: kitchen tip

Von einer sulcz ze machen das sy geren gestee Item Nym kelber fueß vnd seud die piss sy sich zer treiben lassen als ain muosz vnd thue die pain dauon vnd thue das In ain verglast geschier vnd lass als ain laim erherten vnd wann [106r] du sullcz wild machen So nymm des selben puluers vnd wuerffs darein wann du wild In dem Iare So gestet die sullcz .

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