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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Spice confectionery

Stritzell zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 261vRecipe Nr. 12 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.12, wo10c.13Shared ingredients: wo10c.12Same ingredients in following recipe: 3 2Same tools in following recipe: 0


Main ingredient: spicesPreparation: confectioneryType: -

Stritzell zumachen Nimb 3 pfund zucker 1 quertlin Rosenwasser [262r] vnd 1 quertlin lauendel wasser thue es an den zucker vnd lass sieden das es nit vberlauff vnd seud es bis es sich fein von dem teller lasst lesen vnd thue darnach daran Rorlen 2 lot ebulirim 2 quint Emblicorum 2 quint Roten sandel 1 quint Rot Rosen 1 quint Rot korallen 1 quint Cubeben 1 quint Cardamomi 1/2 quint muscatplue 1/2 quintli negelen 1 quint muscatnuss 1 quint das alles darein geruert vnnd das alles erkalten lassen vnd auff ein hiltzin Teller gethon vnd auf ain zinis teller mit ainem messer geschnitten

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