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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Cheese pastry, fried

Ein gesuelcz von kes


Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 095vRecipe Nr. 162 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: w4.161, wo1a.17, wo3b.161, wo3b.72Shared ingredients: w4.161Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: dairyPreparation: pastryType: -

Ein gesuelcz von kes So nym ein morben kes vnd semel mel vnd zereib ez vnder ein ander vnd nym dez kes mer dann dez melbs vnd leg ez auff ein pret vnd welg ez mit ayern daz nit zestark werd vnd mach dar aus zollen di nicht zu groz sein vnd sneid si dann chlain vnd nym ein morserr vnd tue ein wenig smalcz dar ein vnd secz ez zu dem fewr daz ez hays werd vnd leg dann di weklein dar ein vnd nym dann nichts anders dann lein oder ol etc.

W4 - "Wien, Österr. Nationalbibl., Cod. 5486"