Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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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Food in case of a cold stomach

Ad Idem id est pro Stomacho frigido


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 030vRecipe Nr. 177 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: k1.177, so1.144, so1.145Shared ingredients: k1.177Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: -Preparation: -Type: medicinal

Ad Idem id est pro Stomacho frigido Bybenellen Encian Cedoar Ingber Muescat vnde Nelken puluer gesehet vff nasszes brod Ist dem kalten magen guet vnd fur durst das dy wasser kelten nit vberhant nympt Also dynet knoblauch Merretich louch rohe ader gesoden gessen der groben natur do von dy natuer der subtilen mentschen wurde gekrenckt Vnd Dor vmb sint dy Salsen erdocht

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