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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Species Bertholdi, spice mix

Species Bertholdi


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 213vRecipe Nr. 18 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10b.10, wo10b.11, wo10b.18, wo10b.8, wo10b.9Shared ingredients: wo10b.18Same ingredients in following recipe: 1 7Same tools in following recipe: 1 1


Main ingredient: spicesPreparation: spice mixType: -

Species Bertholdi [214r] Zum flaisch vnd aller speis auch zun vischen vnd so Iemand das essen erlaidet ist es macht auch wol dewen Item nimb zimetrorlen 4 lot Imber 2 lot langenpfeffer Galgant vnd parisskorner Iedes 1 lot Negelen Muscat kubeben vnd Muscattplue Iedes 1/2 lot Saffran 1 1/2 lot dise stuck alle stoss gar clain vnd see es durch ain sib vnd geuss dann ein halbs wuncklin oder drey leffel vol prant wein daran vnd lass auff ainem ofen dirr werden vnd netz es ain mal oder zway mit dem prantwein darnach du es dann starck wilt haben vnd wann du das alles thust so stoss 24 lot zucker vnd misch es vnder das alles also ist es berait vnd wann du es prauchen wilt so thue ein wenig Inn ain schusselin vnd geus ein wein daran

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