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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Deer head, baked

Das Rechthaupt mach also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 039rRecipe Nr. 73 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.73Shared ingredients: bs1.73Same ingredients in following recipe: 7Same tools in following recipe: 1


Main ingredient: game offalPreparation: bakedType: -

Das Rechthaupt mach also . Item also mach das Rechhaubt Nym gesotten fleisch das zue massen gesoten sej schaeffeins . oder Rindreins . oder Sweineins hack das klain meng dar zue ayer geschniten speck pfeffer kuemich salcz . So mach ain plat von ayren vnd zer tayl das Condiment darauf geleich vnd wind das plat vmb vnd zeuch das durch ain taig pach es In schmalcz oder pratz an ainem spiss So er gar sey gesotten So schneid es enczwaj zue stucken vnd gib es hin .

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