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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Goose, roasted

Ein essen von einer gansz


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 201rRecipe Nr. 24 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: h2a.40, h2b.24, a1b.24, bs2.25, wo1a.75Shared ingredients: h2b.24Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: poultryPreparation: roastType: medicinal

Ein essen von einer gansz Stos ein gans an einen spisz vnd nym vier herte eir vnd nym dar czu ein schun pressem procz vnd einen mandell dar czu vnd ein wenig pfeffers vnd safferan [201v] vnd drey gesoten huner Lebern vnd stos es Als mit ein ander vnd mit huner pirn vnd essig vnd schell die czwiffell vnd tu sy den In einen haffen vnd thu dar czu gucz schmalcz oder wasser vnd lasß siden das sy weich werden vnd nym den saur opffell vnd thu die kern dar auß vnd wen die czwiffell sein gesoten so wurff die opfell dar czu das sy weich werden vnd thu die gemallen vnd die opfell vnd die czwiffell als czu samen vnd wen die ganß geprotten ist so czu legs In ein schussell vnd leg das gemecht dar auff vnd gib es hin vnd versalcz nicht