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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Stuffing for fried dumplings, apple an pear

guott krapfenn


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 013rRecipe Nr. 70 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.95, so1.70Shared ingredients: k1.95, so1.70Same ingredients in following recipe: 4Same tools in following recipe: 1


Main ingredient: -Preparation: stuffingType: -

§ xiij Item so du guott krapfenn bachenn wilt von oepflenn vnd von birn so Achte daz si vor wol vnd schon gebraten [13v] Sein die tuo in einen muersel schlach ein ei oder zw ei darin vnd ein klein saltz vnd wurtz daz stos gar wol vnd fuelle es in die krapfenn Wiltu aber krapffen machen von eier So magstu wol peterling vnd meilantt vnd ander guote krueter dar in hackenn vnd mit einem rowenn eie vekneten gewurtz gesaltz vnd in fuellenn

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