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, stuffed with egg or freshwater crayfish stuffing

guote kleine flaedlin


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 015rRecipe Nr. 80 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: k1.105, so1.80Shared ingredients: so1.80Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: -Preparation: -Type: -

§ xxiij Item auß dem teig mag man guote kleine flaedlin machen vff mit einem brott gewollenn darin [15v] Mach ein fuelle als gefuelte eier vnd gefuelte krebs darueber gestuertzet Ein ander flaedlin mit einem geschlagnen rowenn eie schonn verheft vnd bestrichenn vmb vnd vmb an denn oertern Das las truckenn vnd bach si dan zuo rechter mas Item mit dem selbenn teig mach oppffel vnd krappfen oder gefuelt krappfenn von gebrattnen oeppfeln oder birn oder kelber hirn oder gehecken von klein wald foegellin abgemacht mit wuertz vnd saltz

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