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.

Mead, how to cook

Wie man ain Met sieden soll


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 258rRecipe Nr. 1 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.1Shared ingredients: gr1.182, h2a.10, b1.74, wo10b.5, wo10c.1, wo1c.21Same ingredients in following recipe: 3 3Same tools in following recipe: 1


Main ingredient: sweetenerPreparation: drinkType: -

Wie man ain Met sieden soll Nimb ein gantze Muscatnuß 2 lot Rorlen alles klain geschnitten vnd In 4 mass wasser gethon vnnd sieden lon bis ain mass eingesotten ist darnach nimb 1 quertlin geleutert Honig vnd thues auch darein vnd lass sieden bis ain seidlin eingesotten ist so thue In herab vnnd lass In erkalten

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