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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Yolk puree

Ein ander gmues von tutern


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 017vRecipe Nr. 151 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.115, b4.147, b4.74, bs1.29, h2b.32, w1.119, w1.151, w1.76, k1.126, pa1.3, pa1.59, so1.101, bs2.45, wo7a.54Shared ingredients: wo8.179, wo8.284, b4.147, gr1.172, w1.151, pa1.54, ds1.24, wo7a.38, wo7a.55, wo7a.80, wo7b.181, wo7b.196, wo7b.221, wo7b.72Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: eggsPreparation: pureeType: sweet

Ein ander gmues von tutern NIm die tutter vnd zetreib sy wol vnd geus ain suesse milch daran vnd zukerrs genueg tue sy in ein schone phann nym kain smalcz derwell es ob einem gluetlen hab es nicht auf bis das man essen wil oder es gerint das ist den hirrn guet den we in dem pauch [18r] ist es sol auch dunn sein das man es sauft mit einem leffel

W1 - "Wien, Österr. Nationalbibl., Cod. 2897"