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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Herbs, to preserve for sauce

die kruder vorgnant vber Iore zuhalten


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 026rRecipe Nr. 141 Dating: 2nd half of 15th c. (Menne/Ehlert); 16th c. (Finger et al.)Origin: place of origin unknownLang: West Central German

Similar recipes:

Same title: k1.141Shared ingredients: k1.141Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: herbsPreparation: preserveType: -

Item die kruder vorgnant vber Iore zuhalten Vohe thaue wasser mit eynem reynen nue gewaschen lynen tuche das zcuech vff eyner wissen herre vnd here druck isz vsz In einen reynen suberen kandell Beisze die krueder dar Inn Isz sie Saluey peterlin ader anders was kruds das ist eynen tag vnd nacht Thu sie dan vsz vnd lois druckenn gar wol vnd derre sie In eym backoffenn Behalt sie oben Im huesze In eynem korbe Vnd wan du die salsen wilt machenn So beisze sie mit win oder essig vnd stois mit broid als der Salszen recht ist wan du wilt

K1 - "Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27"