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.

Instant sauce, green

Ain gruene sals die mach also vnd behalt die .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 041rRecipe Nr. 82 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.82Shared ingredients: bs1.82Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: herbsPreparation: preserveType: household tip

Ain gruene sals die mach also vnd behalt die . Item nym saluan mit Czwiuolij petersil vnd saur ampfer alten den Iungen klaub die krewtter vnd waesch vnd der es an der sonne Nym dar zue pfeffer galgannt ymber zymmen aenis . Coriannder Cubeben naegelein muscatpluet paryskoernlein vnd ain [41v] wenig artickel das machet den saluan schoen vnd nym gedert weiss prot auss dem allen mach puluer . wann du sy dann essen wild . So temperirs mit wein oder mit essigk vnd behalt die wie lanng du wild .

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