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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Pancake, thick, sliced and pan fried

Mundtschellen zubachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 280vRecipe Nr. 76 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.70, wo10c.76, wo7a.203, wo7b.67, wo8.242, wo8.252Shared ingredients: br1.11, gr1.24, k1.109, k1.129, k1.88, wo7b.72, wo8.242, wo8.252, wo8.254, wo8.256, wo8.277, wo8.279, wo9a.119, so1.62, wo10c.70, wo10c.76, wo1b.20, wo1b.25, wo7a.203Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: eggsPreparation: pastryType: -

Mundtschellen zubachen Nimb 8 Ayr klopff sie wol vnnd souil Ayr souil gueggen mit milch genomen vnnd Ruer das mel darein mach In als dann als ain streiblen taig vnnd ein wenig schmaltz als gross als ein welsche nuss In ain pfannen vnd schitt den taig darein vnnd wann er sittig vff ainem gluettlin abgetrucknet ist vnd man den taig schneiden mag so schneid schnitzlen herab zwen finger lang vnd zwen finger braitt vnnd schneid zway schnitzlen nach der leng vnd 2 nach der zwerch vnd bachs fein langsam vnd das das schmaltz nit haiss sey vnd das der taig warm bleib

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