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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Fake fruit, raisins and almonds

20 Gemacht pirn


Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457Source Collection: Er1, fol. 292rRecipe Nr. 20 Dating: 1439-1443Origin: probably HeilsbronnLang: High German languages

Similar recipes:

Same title: bs1.130, er1.20Shared ingredients: bs1.130, er1.20, wo1a.27, wo3b.85Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: -Preparation: analogueType: show dish

20 Gemacht pirn nim waelsch weinber schon erlesen vnd stosz sy in einem morser vnd nim gescheltten mandelkernn vnd stosz in da mitt vnd misch darzuo ingber vnd zuker so das geschueht so walg es inn der hannd das es geschaffen sey als ain pir vnd stosz vndan darein ain stil