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.

Suckling pig with liver sauce

ein spansaw in einer leber sulcz


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 085rRecipe Nr. 255 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.124, gr1.255Shared ingredients: gr1.255Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: meatPreparation: boiledType: show dish

Item will dw machen ein spansaw in einer leber sulcz so nym czway taill wein vnd ain taill wasser vnd sewd dy spensaw vnd ainer kelbrenn leber da pey / vnd wen es nun gesotten sey so seich dy prue ab vnd stoz dy leber In ainem morsar vnd nym ainer patten semell vnd iiij ayr tutter thue dy auch vntter dy leber vnd streichs dan In der prue durch da sy Inn gesotten ist vnd nyms In phann erbells machs mit saffrann vnd mit guetten gwurcz geuss dan vber dy spensaw In we dw sey dan gelegt hast es sey schussel oder ckaren etc.