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 with braised apples

Ein gehackten Epfeldortten zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 275rRecipe Nr. 58 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.58Shared ingredients: wo10c.58Same ingredients in following recipe: 6Same tools in following recipe: 0


Main ingredient: fruitPreparation: pieType: sweet

Ein gehackten Epfeldortten zumachen Dartzu nimb gutt wolgeschmach Epffel vnd schel sy vnd hack sie klain vnd thue sy In ain schussell vnd thue daran ein gutte hand vol klaine weinberlen rorlen vnnd Imber vnd ruers durcheinander vnd nimb ain schmaltz thues In ainer pfannen vber lass haiss werden vnd schitt die gehackten Epffel darein vnnd rest sy dar Inn vnnd wann sy [275v] gerest sind so thues In ain schussell vnd thue zucker darein darnach mach den boden vnd schits darauf vnd mach ein deckin daruber vnnd wann er halb bachen ist so nimb In heraus vnd thue ain marckt aus ainem Ochsenbain darauf nimb ain gutt frisch schmaltz dartzu vnnd lass bachen bis er genug hatt bestreich In mit dem gelben vom Ay

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