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.

Shallot sauce

ein guott eschlouch salsenn


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 022vRecipe Nr. 114 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: b4.262, b6.29, h2a.6, h2b.2, w1.263, m11.36, so1.114, bs2.2, ds1.35Shared ingredients: so1.114Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: vegetablesPreparation: sauceType: -

§ viiij Item ein guott eschlouch salsenn machen von brot in win geweichet vnd stos den aeschlouch [23r] Darnach nym iiij lot ingwer zehen die nicht durch geseet werden ein lot negelein ein lot muscat nus ij lot zimet rinden vnd ein halb lot langen pfaeffer als wol gestoßen die laß gut wil dar inenn sidenn bis es dick werd zu einer latwerg vnd ruer si stett mit einer spatel oder kleo keln daz si nit an bruenenn So hastu ein guote latwergen

So1 - "Solothurn, Zentralbibliothek, Cod. S 490"