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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Herbaceous plants, how to cook

von krut zuo essen die gewonlich sint zuo essen


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 023rRecipe Nr. 116 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.153, so1.116Shared ingredients: k1.153, so1.116Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: vegetablesPreparation: -Type: -

§ xxij Item von krut zuo essen die gewonlich sint zuo essen sin als mangelt benetkol kompust sol man schon durch lessenn vnd inn legen vnd siedenn vnd alweg das erste wasser absigenn wen es halbenn weg wol gesottenn ist vnd der ander guß des wasers sol erst ab gemacht sin mit saltz vnd gemacht vntz an die stat wie wol das ist das man die krut brueet darumb syn si guot zuo hackenn noch ist die gruß zuo starck [23v] Vnd vngeschmack darumb muß man im das erst wasser entziehen man hack es oder werd gantz

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