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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Roe-deer head coated with stuffed pancakes

ein essen von einem rechen haupt


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 301vRecipe Nr. 13 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2a.21, h2b.12, bs2.13, db1.9Shared ingredients: h2a.21, h2b.12, bs2.13, db1.9Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: game offalPreparation: roastType: show dish

ein essen von einem rechen haupt So soltu es vor sengen vnd dan erwellen vnd sol dy pein dor ausz thun vnd sol dy oben zwey fullen mit dem hirnn vnd man sol daz hirnn mit herten keren hacken vnd mit weinper vnd mit wurtz vnd mach dor zu vir pletter von eyern vnd ein gut geheck von fleisch vnd leg daz in dy pletter vmb dy pein slahenn daz ez gefult werd vnd richt es an vnd versalcz es nit

Bs2 - "Basel, Universitätsbibliothek, Cod. D II 30"