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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Roe-deer meat puree

rech muos


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 009rRecipe Nr. 51 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.77, k1.81, so1.51, so1.55Shared ingredients: k1.77, so1.51Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: gamePreparation: pureeType: -

§ xx Item rech muos mach also nim die bein vss dem fleisch vnd die schulter bratten vs dem ruegen wo es murb sie wesch es vss warmem win denn tuo in denn schweis vnd geribenn lebkuochenn tuo darin strichs durch ein tuoch ouch schnid daz fleisch als wuerfflocht vnd tuo es dann in denn durch gang in einenn haffenn vnd wenn es schier gesuett so mach es ab mit guotem wuertzenn oder tribe me lebkuochenn darin vnd ein saltz versuoch es vnd mach es mit schwartzenn wuertzenn ab

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