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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Cream and egg pudding tart

Ain Rom dortten zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 273vRecipe Nr. 52 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.52Shared ingredients: wo10c.52Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: dairyPreparation: flat cakeType: sweet

Ain Rom dortten zumachen So mach ein boden vnd raunfft wie an einem Osterfladen darnach nim 4 Ayr vnnd klopff sie wol vnd nimb darnach ein schoen mel vnnd Ruer es In die Ayr bis trucken wirtt vnd ein wenig Saffran vnnd wenns also gemacht ist so schlag 12 oder 14 Ayr darein ains nach dem andern vnnd lass steen Darnach so nimb zwu mass Rom vnd ain pfund botter schmaltz vnd thue das schmaltz vnnd Rom In ainer pfannen [274r] vber vnnd lass sieden vnnd wann er anfacht zusieden so schitt den obgemelten taig darein vnd ruer es wol vmb das es nit anbrinn darnach thus herab In ain schussell vnnd zuckers wol vnnd lass kalt werden darnach schitt es auff den boden

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