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

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Similar recipes: provides information on recipe relationships

Categories show, if decidable, main ingredient, distinct preparation method and type of dish

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Nut puree

Wilt du machen ein nuezzemuos


München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 164rRecipe Nr. 84 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: b4.112, bs1.22, h2b.10, w1.116, w4.16, m11.84, a1b.6Shared ingredients: b4.112, w1.116, m11.84Same ingredients in following recipe: 2Same tools in following recipe: 2


Main ingredient: nutsPreparation: pureeType: -

Wilt du machen ein nuezzemuos . Wilt du machen ein nuezzemuos . so nim nuezze kern . vnd stoez die cleine . vnd slahe sie durch ein tuoch mit eyner suezzen zamen milich . vnd mit einer broesmen semeln broetes wol gesoten in eyme hafen vnd gibe smaltz gnuoc dran . vnd mit eyer totern . wol abe geruert . vnd wol geverwet mit saffran .