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.


Gut knodlin von fleisch


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 015vRecipe Nr. 74 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: bs1.227, k1.74, so1.48, wo1a.79Shared ingredients: k1.74, so1.48Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: meatPreparation: deep friedType: -

Gut knodlin von fleisch Wilcherley das ist hacks wol Thue gehackten peterlin dar Inn Machs ab mit wurtzen vnd saltz Thu ein klein speck[16r]lin dar zcue Slach zcwei rohe eyerr dar Inne Mach kugelin dar vsz Sueed sie mit huenerbrue ader mit Ire eigen brue Gilbe sie wol vnd richt sie dar Soliche kuegelin macht man zu lebersultzen leigenn vnd do mit vereynen

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