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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Cheese pastry

Ein essen von einem gestrickten kesz vindstu


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 301vRecipe Nr. 14 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b4.214, br1.7, bs1.121, h2a.22, h2b.13, w1.216, pa1.81, pa1.83, bs2.14, db1.12, er1.11, b1.46, wo8.268Shared ingredients: br1.7, h2b.13, bs2.14, wo3b.161Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: dairyPreparation: pastryType: -

Ein essen von einem gestrickten kesz vindstu Wiltu machen ein strick von einem kesz so nym einenn muerwen kesz vnd semlen vnd zu reib daz vnter ein ander vnd nym kesz dem mels vnd leg es auff ein prett vnd well es mit eyern daz es icht zu stark werd vnd mach dor ausz zolen dy nit zu grosz sein vnd sneid dy clein vnd nym einen morser vnd thu ein smalcz dor ein vnd secz es zu dem fewer vnd losz ez haisz werden vnd leg dy zollen dor ein vnd nym eyer als vil du wilt vnd zucker vnd wein per vnd wurtz ez woll vnd zeuch ez den nitt mer vmb in dem morser vnd thu ez von dem fewer vnd daz ez nit zu kalt werd vnd versalcz ez nit

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