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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Calf's liver roast

gesulczte lebern mach allso


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 199vRecipe Nr. 16 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.32, h2b.16, a1b.8, bs2.17, db1.28, wo3b.175, wo7b.38, wo8.74Shared ingredients: h2a.32, h2b.16, a1b.8, bs2.17Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: offalPreparation: roastType: -

gesulczte lebern mach allso Item wildu machen ein gesulczte Lebern von einem kalb so nym ein Lebern vnd hack die klein vnd wurcz die woll vnd nym ein heurigen speck vnd wein per vnd leg es für dich vnd bestreich es woll mit tottern vnd nym dan die Lebern vnd slach das necz dar vmb vnd verspeill das woll mit kleinen spischlein vnd leg die auf einen rost vnd lasz sye proten vnd beslah die halb mit totern die rot sein vnd vermach mit grun von peterlein vnd versalcz nicht etc.