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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Greek chicken

Des selben


Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 131rRecipe Nr. 51 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.4, m11.54, ds1.4, ds1.51Shared ingredients: ds1.51Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: poultryPreparation: -Type: geo

Des selben Man sal ein hun braten mit speck gefuellet vnd snyt denn acht snyten arm ritter vnd back die In smalcz nicht zcu truege vnd schele sawer oeppfel vnd snyt die breyt an schyeben das die kern usz fallen back sie ein wenig In smalcz Szo mach ein grosz blat von eyern das die pfanne alle begreiffe vnd thu darzcu wuercze szo leg die ersten geschicht von oeppfeln darnach die arm ritter darnach das huen das sol clein gelidet sein thu uff iglich geschicht ein wenig wuercze vnd mach ein condiment von win vnd von honige vnd wurczes nicht alzcu heysz Szo lege das blat zcu samne vnd stuercze ein schuessel daruff vnd kere die pfann uem snyt oben ein fenster darein vnd [131v] geusz das condiment darein vnd gibs hin das heyssen huenre von krichen

Ds1 - "Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°"