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

Metadata: Transcription and recipe view reachable via buttons next to recipe number under Metadata

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

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Pickles, how to rapidly sour

bald gut kumpost


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 023vRecipe Nr. 117 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.154, so1.117Shared ingredients: so1.117Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: vegetablesPreparation: saladType: kitchen tip

§ xxviij Item wiltu bald gut kumpost kaltz das krut wol geschmacht machenn im herbst als row von kumpst hoeipter So nim ein reinenn haffen vnd sprues hoeltzlin vnder darin einer hende hoch vnd gues rottenn guottenn win dar in vntz an die hoeltzlin vnd nit garan so nim dan daz krutz houppt vor wol gesottenn vnd spalte es in fier teill vntz an denn droffen vnd doch gantz Belibe vnd lege ein ander bellenn krutt darhinder in das vornen offenn zere vnd stuertze das houpt also vff die hoeltzlin in dem haffen vnd verstuertz dem gar ebenn vnd verkleinbe in gar wol mit muos vnd setze in vff ein drifuos vnd mach ein gelich fuer darunder nit ze gros vnd las es stann also lang also sunst ein krut gesiedenn mag tuo es dem uß vnd las kalt werdenn vnd nim des rottenn wins im haffenn denn tuo in ein pfaenelin vnd sude kuemel schlechenn vnd wachalter darin vnd schuet es in das houpte ouch teille es wol vmb vnd vmb vnd las es zuo fallenn Erspalte es dann gues essig oder senff darann vnd trage es fuer

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