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.

Roe-deer meat puree

Ein Rehech musz


Köln, Historisches Archiv der Stadt Köln, Best. 7004, 27Source Collection: K1, fol. 016vRecipe Nr. 81 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: k1.77, k1.81, so1.51, so1.55Shared ingredients: k1.81Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: gamePreparation: pureeType: -

Ein Rehech musz [17r] Behalt den Sweis vom Rehe Sueed das Ingerusch vnd die bret Hacks klein Netze ein brod In der brue Strichs durch mit der bruehe vnd dem sweis Thu isz In eynen phan vber das fuer Lois erwallen Machs ab mit wurtzen vnd saltze Hastu dan gereuecherd gesoden fleisch ader ander gesoden wiltbrat ader gebroden Das machstu trucken darIn legen vnd das gemuesze dar vf schudden vnd an der anericht mit Ingber bestrauwen vnd einen lutern smaltz dar vf thuen

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