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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Raw meat, to preserve from winter until summer

wiltu gruen fleisch behalten von dem winter piss In den sumer


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 029vRecipe Nr. 42 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.42Shared ingredients: b4.237, bs1.42, w1.238Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: meatPreparation: preserveType: household tip

wiltu gruen fleisch behalten von dem winter piss In den sumer Item wiltu gruen flaisch behalden von Sand Marteins tag piss In den [30r] sumer es sej Rindrein oder kastraunnein oder Sweineins yeglichs soltu besunder legen das salcz rain vnd mit vnrainen hennden soltu es nit an greiffen . Dem Sweinein soltu die fuesz abe schneiden pej dem knie vnd schneid Im die oren ab wieuil du Ir wild behalten als vil nym Ir vnd lass In dem salcz ligen drej wochen . Also ganncz nymm sie nicht In die poesen hennd vnd die sulcz geuss dauon In ainen kessel oder In ainen hafen vnd seud die sulcz vnd schaim sie schon So wirt sy lautter als ain wein vnd nym ain klains faesslein . vnd leg die fuess vnd die oren darein vnd der sulcz sol als vil sein das man es damit bedeck vnd huell es zue vnd lass es stan vnd ganng nit vil dar zue .

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