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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Milk, roasted

Ein essen von einer geproten milch


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 201rRecipe Nr. 23 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: b4.58, gr1.260, gr1.88, h2a.39, h2b.23, w1.60, m11.26, pa1.80, bs2.24, ds1.25, b1.20, wo3b.65Shared ingredients: bs2.24, ds1.25, wo8.145, h2a.39, h2b.23, m11.26Same ingredients in following recipe: 1 2Same tools in following recipe: 1


Main ingredient: dairy dairyPreparation: pan fried panfriedType: -

Ein essen von einer geproten milch Item wildu machen ein gepratne milch die nicht fast durch kumen sey vnd die an gelegt hab am haffen vnd slach die her ab auf ein weisz tuch dar ein pewind sey vnd bewar sy fast von erst vnd dar nach lasz sy ligen von dem morgen vncz czu der nacht vnd seud sye den vnd bespreng sy mit v salcz vnd thu sy auf ein hulzen rost vnd laß sy woll rossten vnd leg ein pfeffer dar auf vnd bespreng sy mit schmalcz oder mit putern ob das fleisch teig sey etc.