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

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Veal pie

Ein kelberin flaisch in ain pastet zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 269vRecipe Nr. 34 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.34, wo10c.42, wo7a.147Shared ingredients: wo10c.34Same ingredients in following recipe: 6Same tools in following recipe: 1


Main ingredient: meatPreparation: pieType: sweet

Ein kelberin flaisch in ain pastet zumachen Seud ein kelberin flaisch vnd hack es fein klain vnd hack ein faisten Nieren darunder ein guttaill vnd wann es gehackt ist so thus In ain schussell vnd thue Imber Rorlen pfeffer weinberlen gutten siessen wein vnd zucker daran Ruer es aneinander wie ain muss bis das dinn wirtt vnd thue Ayrdotter von hoert gesottnen Ayren darein also ganntz wieuil du wilt thus darnach an die pastet lass bachen 1 1/2 stund lang so ists recht

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