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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Almond liver sauce for roast, in differen colours, Welsh style

Ain krefftige welsche seltzenn zum gepratenns


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 015vRecipe Nr. 1 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10a.1Shared ingredients: wo10a.1Same ingredients in following recipe: 1 2Same tools in following recipe: 0


Main ingredient: nutsPreparation: aspicType: foreign

Ain krefftige welsche seltzenn zum gepratenns zu machen Item nim die lebern vonn denn hennern vnnd wann sy gesotenn sennd zwing sy durch dar sy clain werdenn nim darnach ain weisprot das waich Inn den marg oder wenn du dem nit gehabenn magst Inn ain wein thonn darunder ain wenig esich vnnd Reib das clain Reib darnach darunder souil abgezogenn manndels als des prots vnnd lebern sein vnd Reib es dann alles zusamen thu darunder ein wenig gestosenns Imber vnd zimer So ist die seltzenn gemacht wiltu dann die Rot habenn so nim sandel wiltu das grienn habenn so nim ampfer oder ain annder kraut wiltu das plaw haben nim gelostenn groß korenn pluemen etc.

Wo10 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°"