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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Instant sauce, May

Wie man ein mayschew salsen macht


Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 103vRecipe Nr. 49 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.35, db1.49Shared ingredients: h2b.4, db1.49Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: herbsPreparation: preserveType: -

Wie man ein mayschew salsen macht Wer ein maysche slasen machen wil Der nem petersil vnd pfefferkraut [104r] vnd saluan vnd Iung pyssen pleter als vil dw welst vnd haw das gar klain durch ein ander des margens gar frue so vach des taw in ein schons tuech ee dan dy sunn auf gee vnd nym das chrawt vnd zeuch es durch ein tuech mit dem taw als dw pest magst als ein pfeffer aus treybst in ein multerel vnd setz es da mit an dy sunn So verleust es dan den taw vnd lass es dann [104v] in ein platteren vnd wenn dw wild in dem Iar so netz es ab mit wein oder mit esseig als ein ander salsen