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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Freshwater crayfish puree

Ein essen von krebs schallen vinstu hie geschriben


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 199vRecipe Nr. 17 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b4.44, b4.46, bs1.118, gr1.16, h2a.33, h2b.17, w1.46, w1.48, w4.23, k1.14, pa1.72, bs2.18, er1.8, wo1a.14, wo3b.69, wo7a.138, wo8.236, wo9a.35, wo9a.63, wo9a.64Shared ingredients: h2b.17Same ingredients in following recipe: 1 4Same tools in following recipe: 1


Main ingredient: fishPreparation: pureeType: -

Ein essen von krebs schallen vinstu hie geschriben Willdu machen ein essen von krebssen so seud die krebs schun vnd nym die schallen dar von vnd die scher vnd leg die besunder dar nach stosz die schallen gar klein vnd treib sy durch ein tuch mit einer geriben semell vnd mit ein wenig weins oder essig vnd well es den mit einem leczelten ab das es dick werd vnd wurcz es woll vnd lasz es pey seiner [200r] farb vnd pach die scher vnd die helsz In einem schmalcz vnd leg sy den In ein schuseln vnd geusz die pru dar vber vnd das die helß her ausz recken vnd salcz es nicht etc.