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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Loin roast

Ein gut luemel brode


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 016rRecipe Nr. 76 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: k1.76, so1.50Shared ingredients: k1.76Same ingredients in following recipe: 4Same tools in following recipe: 1


Main ingredient: meatPreparation: roastType: -

Ein gut luemel brode Nym die Niern vnd schoiff broden waschs suber Nym den sweis Rieb lebkuchen dar In Tribs durch eyn tuch Thu isz In einen hafen win vnd essig dar zu wil der sweis nit gernn durch gehen so gusz win dar In ader fleischbrue vnd Trieb den lebkuechen vnd sweis durch Lois stehen vnd snyed die nyeren vnd das fleisch wuerffelecht Thu isz dar In vnd lois sieden Menge isz mit saltz vnd swartzen wurtzen ab

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