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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Sage, stuffed with pear and batter fried

Ein gefuelts gebachens von saluei


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 018vRecipe Nr. 91 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: so1.91Shared ingredients: so1.91Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: -Preparation: deep friedType: -

§ xxxviiij [19r] Item Ein gefuelts gebachens von saluei mach also nimm duer birn vnd mach si schon sued si weich vnd stos si in einem muersing roest si in honig vnd win wol fuechte vnd tuo wuertz daran vnd saffrann vnd zuech ein salueen blatt dardurch vnd decke ein darueber drueck si ach sittlich zuo samm das es bi einandrenn Belibe mach ein teiglin von honig vnd win zuoch es dardurch Bach es richte si an vnd bessee es mit zuecker vnd setze sie also warm fuer

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