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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Pie pot, how to make

Wie man die pasteten Hafelen machen soll


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 264rRecipe Nr. 22 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.22, wo10c.24, wo7a.35, wo7b.178, wo7a.35#sub2Shared ingredients: w1.152, w1.225, w1.23, db1.52, b4.148, b4.224, b4.23, br1.11, bs1.86, gr1.228, gr1.24, gr1.92, k1.109, wo7b.65, wo7b.72, wo8.253, wo8.256, wo8.260, wo8.279, wo9a.119, wo10c.22, wo10c.75, wo10c.80, wo10c.81, wo10c.82, wo10c.94, wo1a.50, wo1b.20, wo1b.28, wo1b.8, wo1b.9, wo1c.5, wo3b.104, wo3b.140, wo7a.199, wo7a.203, wo7a.217Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: doughPreparation: pastryType: kitchen tip

Wie man die pasteten Hafelen machen soll Nimb 2 hendvol schen mel darein schlag [264v] 2 Ayr vnnd thue ein guts schmaltz darein das als gross ist als ain Ay vnnd knits wol darein vnd wenn es zu dirr wolt sein so nimb ein wenig ain laues wasser vnd geus daran vnd diser taig muss vast wol gewurckt sein das er zech werd wol ain viertel stund lanng darnach ist der taig recht vnd ist der best zu den pasteten vnd dortten dann er ist vast gutt zuessen ist besser dann den man zu Hof macht vnd wenn der taig gerecht ist so nimb In zu pasteten oder dortten vnd richt den zeug dartzu wie hernach steet

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