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

Similar recipes: provides information on recipe relationships

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

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Pea pastry with dried pears

ein hofflich essenn gaebenn dinen gesten an fastagenn


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 004rRecipe Nr. 30 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: so1.30Shared ingredients: so1.30Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: legumesPreparation: pastryType: -

§ lxi Item wiltu ein hofflich essenn gaebenn dinen gesten an fastagenn so flis dich der erbs kuch vnd der gen guotten hutzelbirn schon bereit vnd geschelt die leg zuo der erbs kuch in ein schuessel nim das birn wasser vnd ein wenig honigs darunder mach ein zisellin oder ein pfefferlin schon abgemacht nach sinem rechten ueber die kuechlin vnd die birn daruff getan ein luter milch schmaltz vnd frisch ingber vnd trag es fuer hastu der birn nit so mach gebraten oepffel gefierteilt oder in ein teiglin vmb geker vnd och geroestet in einer pfanen mit schmaltz

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