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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Gingerbread sauce

Ein sals von leczelten


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 300rRecipe Nr. 4 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: b4.120, b6.30, br1.36, gr1.257, gr1.53, h2a.5, h2b.3, w1.124, w4.115, bs2.4Shared ingredients: wo8.125, wo8.142, wo8.203, wo8.222, wo8.56, wo8.67, wo9a.32, wo9a.73, wo9a.73#sub1, b6.30, br1.36, gr1.166, h2a.5, h2b.3, bs2.4, wo8.123, wo8.123#sub1Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: spicesPreparation: sauceType: -

Ein sals von leczelten So nym einen gutten lekuchen vnd den zu dunnen snytten als pfeffer prott vnd sewd in ab mit wein vnd treib es durch ein tuch als einen pfeffer vnd nym dor vntter zymett rinden vnd ymber als vil du wild vnd well es in einer pfannen vnd geusz den auff dy salsen schusselenn vnd thu auch zucker[300v] dor zu vnd newsz es denn

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