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

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Fig sauce

zw feygen salcz


Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 293rRecipe Nr. 73 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: pa1.73, er1.7Shared ingredients: gr1.142, pa1.73Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: fruitPreparation: sauceType: -

Item zw feygen salcz Stos vj feygen an eyn spyß vnd mach der spyss als vil dw wild vnd sewd sy In ainem kessel oder haffen vnd gews gleich wasser vnd weyn dar an Nym prot vnd leczelten dar an geriben Vnd thu es an dy suppen von den feygen hoenig vnd essig streich durch ein tuech wurcz es vnd pfferfers vnd er wel daz als durch ein ander leg dy feygen In eyn [293v] vas daz rayn sey vnd wan dw es an richtest so pesser es mit er welten fimbellen weinperen vnd gibs chalt

Pa1 - "Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42"