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.

Calf's trotters aspic

von Einem geyslicz


Basel, Universitätsbibliothek, Cod. D II 30Source Collection: Bs2, fol. 309rRecipe Nr. 58 Dating: late 15th c. to early 16th c.Origin: place of origin unknownLang: East Franconian-Bavarian

Similar recipes:

Same title: h2a.29, bs2.58Shared ingredients: pa1.15, bs2.58Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: meatPreparation: boiledType: -

von Einem geyslicz Item wiltu machen ein geiszlicz von kelber fussenn so versewd sie woll in wein vnd wan sie versotten sein vnd thu sie ausz der prwe vnd stosz sie clein in einem morser vnd seich sie mit der prwe durch ein tuch vnd thu dor ein gut wurtz vnd honig vnd la es wider sieden vnd feym esz schoen vnd geusz ez den auff ein clein pfannen vnd la ez stenn pisz ez hert werd vnd thu ez denn uber den herd vnd zuck ez den pald herr wider ab vnd sla es auff ein panck so sn eydestu sie wy du wilt

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