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

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Beef liver as venison liver

Aber von einer gemachten leberen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 038rRecipe Nr. 69 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.69Shared ingredients: b4.203, bs1.69, w1.206, m11.31, ds1.30Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: offal offalPreparation: pan fried panfriedType: -

Aber von einer gemachten leberen Item ain frische Rindleber die nicht stainig sej Schneid sy zue fuenff stucken prat sy an ainem spiss Als sie sich geseuebert hat So wasch In der pruee oder In wasser drey stund vnd prat sy dann gar lass sy dann kalten Beschneid sy dann schon stoeß der stuck ains In ainem moerser vnd thue dar zue pfeffer ymber aeniß mal das klain mit essigk erwelle das mit eben dick werd lass es kallten vnd leg die leberen darein vnd gib es hin fuer hirsein .

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