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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Stuffing for roast or poultry

Ein fulle In einem broden oder geflugel


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 014vRecipe Nr. 66 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: k1.66, so1.39Shared ingredients: k1.66, so1.39Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: -Preparation: stuffingType: -

Ein fulle In einem broden oder geflugel Sueed ij hart eyer vnd hacke ein peterlin gar wol dar vnder vnd en wenig welscher wimber Auch gebroten Epphel ader birn kneds durch en ander mit einem rohen eye Thu wurtz dar In vnd wenig saffran ein klein saltz vnd fulle Inne So du die broden mit eym finger mit eym hultze oder messer wol durch griffen hast vnd Ingefult So versorgs mit zcwecken ader verheft die fulle mit faden das sie nit vsz gehe Due machst ouch ein gehackt specklin ader thue milch smaltz In die fulle ob du wilt

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