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

ein rechts muos


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 009vRecipe Nr. 55 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.77, k1.81, so1.51, so1.55Shared ingredients: k1.81, so1.55Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: gamePreparation: pureeType: -

§ xxv Item ein rechts muos mach also Behalte denn schweis von dem rech sued das ingereusch vnd die brett hacck es cklein netz ein brott in der brue Strichs durch mit der brue vnd dem schweis tuo es in ein pfanen ueber das fuer las er wallenn vnd mach es ab mit wuertzen vnd saltz Hasstu dann recher gesoten flisch oder ander wilt ba braett gesoten oder gebratten das magstu truckenn darin legenn vnd das muos darus schuetten vnd an der anricht mit yngwer vnd ouch ein luter schmaltz daruff getan

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