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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Otter tail, roasted

wie man ain otter schwancz sol praten


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 035vRecipe Nr. 57 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.57Shared ingredients: bs1.57Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: meat meatPreparation: pan fried panfriedType: -

wie man ain otter schwancz sol praten Item ain otter schwanncz zue praten Nym In als verre er vaist sej du solt In beraitten So er vil nahennd ist gepraten So bespreng In mit ymber vnd mit pfeffer vnd prat In vollen vnd gib In hin .

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