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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Raisin and almond milk aspic in check pattern

Ein sulcz von weinperrn


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 021vRecipe Nr. 192 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: b4.189, bs1.12, w1.192Shared ingredients: b4.189, w1.192Same ingredients in following recipe: 7Same tools in following recipe: 0


Main ingredient: -Preparation: aspicType: show dish

Ein sulcz von weinperrn NIm ein talentum weinper vnd wasch dy schon vnd reib dy chlain vnd hab ein hausen plater dy sol gesoten sein mit wein nym des als vil das man es durich slach vnd tue daran guet gwuercz vnd czuker vnd tue ez auf ain schussel vnd losz kalt werden vnd sneid es zu stukchen wie du wild vnd nym nu nus milch vnd muest hausen plater haben die [22r] sol gesoten sein in wasser der prue sol als vil sein als zu einem essen vnd mach sy suesz mit czuker dy milch sol auch suesz sein vnd besteat denn mach der pru nicht zuvil vnd dy prue sol weisz sein vnd losz sy stoan nu nym 1/2 mandel vnd sol in reibem vnd aber I lot hausen ploter vnd sol es als daran giessen dy milch vnd sol sy suess machen vnd tue si auf ain schussel vnd losz erkalten vnd nym 1/2 weinper dy wasch schon vnd reib sy klain vnd 1/2 lot hausen plater vnd slach dy weinper durich vnd dy milch sol als dikch sein als ain mandel milch vnd mach sy mit guetem gwurcz vnd negeln vnd wann du es auf ain schussl tuest das es stee so sneid sy virenden vnd nym dy zway stukch herraus nicht dy bey einander vnd tue das swarcz von den weinperrn dorin so wirt dy schussl wider gancz vnd lasz kalt werden vnd gib es hin etc.

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