Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Almond hedgehog, red

Ein roten ygel


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 006rRecipe Nr. 40 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: b4.38, w1.40, wo3b.156Shared ingredients: b4.38, w1.40Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fruitPreparation: aspicType: show dish

Ein roten ygel NIm ein libra feigen vnd wasch daz mel dauon vnd loss sie wider trukn werden vnd hakch sy dann klain vnd stoez sie dann wol mit guetem gwuercz vnd tue saffran daran so wirt es roet vnd des czukerrs solt du nicht vergessn vnd wenn er klain gestoezzen ist so sol er in slahn zu samen vnd mach ain ygel daraus vnd bestekch den schon mit silbren negln daz sullen sein poersterr ein veigen gib Im In den mund

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