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.


Aber etwas von arbassen .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 106vRecipe Nr. 288 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.288Shared ingredients: bs1.288Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: legumesPreparation: -Type: show dish

Aber etwas von arbassen . Item Nym arbaiss . So sy du aller schoenist muegst gehaben vnd seud die vncz das sy die paellg lassen dornach reibs vnnder den hennden In ain schaefflein vnd secz die arbaiss wider zue dem feur vnd lass sieden vnd thue sy darnach In ainen moerser vnd stoesz sy Dornach thue sy In ain sauber haefelein vnd lass nit lanng pej dem fewr sten annders sy werden schwarcz vnd saee ain ymber darauf So hastu ain weis arbaiß .

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