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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Leave pastry

laeppkuechlin on peterling vnd win


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 015rRecipe Nr. 79 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.104, so1.79Shared ingredients: k1.104, so1.79Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: -Preparation: pastryType: -

§ xxij Item ein anders heist laeppkuechlin on peterling vnd win forgeseit mach ein starken teig mit eigern vnd das dritteil milch zuch in uff ein brett vnd zuech im mit eine wegelholtzweissem melb nit zuo duen oder zuo dick in die leng vnd schmal mach laepplein darus an oert tern schon gezindlet oder als die eich pleter oder lindebletter was form du wilt Wiltu brun so las wol bachenn oder gel so mach den teig mit safrann zurtribenn in win oder milch gruenn von peterlin saft oder was grun faerbt Blau von korn bluomen die lappischenn kuechlin sint guot vß allen salsen zum essenn fuer ein gebrattens

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