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.

Almond and rice pastry, batter fried

ein guot gezogenns gebachens


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 003vRecipe Nr. 26 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.46, so1.26Shared ingredients: k1.47, so1.26Same ingredients in following recipe: 6Same tools in following recipe: 0


Main ingredient: cerealPreparation: -Type: -

§ lvij Item ein guot gezogenns gebachens Mach also nim figenn vnd win ber vnd erwelle si in einem win stose in einem muersing misch mel vnd gewuertz dar zuo vnd mach huepsche kuegellin darus die zuech durch ein deiglin vnd bach si schon das mueslin mach von warmem win vnd fon wissem maell vnd gilb es so werdenn die kuechlin gell vnd schonn das man si trueckenn fuer trage das statt woll

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