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.

Egg white and yolk puree, riced

Aber ein gemuesz mach also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 025rRecipe Nr. 32 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.32, pa1.74Shared ingredients: b4.56, bs1.32, w1.58Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: eggsPreparation: pureeType: sweet

Aber ein gemuesz mach also . Item zwaj vnd dreyssigk ayr seud die das sy hertt werden das weiss nymm dauon vnd hack es klain vnd stoesz dar zue semlein mel das schlach durch ain tuoch vnd zucker vnd ein wenig salcz die toetter soltu besunder stoessen vnd nym ein wenig mel dar zue vnd ein wenigen Saffran daran vnd zucker vnd schlach es durch ain tuoch vnd zue yedem muosz muost du haben ain pecher schal das ettliche loecher hab das weiss schlah In ainen pecher Die toetter schlah auch besunder In ainen pecher Du muost zue yettlichem pecher ain decke haben [25v] das man es damit durch treiben mueg vnd die soltu trucken das die wuermlein als lanng werden als die schuessel vnd zeuch ain wenig von dir vnd den anndern zue dir vnd mit dem zug hoer auf vnd nymm ain pecher den zeuch noch stercker nach der lenng hin ueber vnd her ueber Nym aber das weiss vnd nach dem weissen das gelb die weyl du icht hast .

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