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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Snowball, made of sliced dough

Schneballen oder Nestell zubachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.3-5 Aug. 4°Source Collection: Wo10, fol. 283rRecipe Nr. 84 Dating: 16th c. (1543)Origin: place of origin unknownLang: High German languages

Similar recipes:

Same title: wo10c.84Shared ingredients: wo10c.84, wo10c.85, wo1b.23, wo1c.5, wo3b.71, wo7a.143, wo7a.218, wo7a.219, wo7a.220, wo7b.130, wo7b.199, wo7b.36, wo7b.72, wo8.257, wo8.263, wo8.269, wo8.275, wo8.284, wo9a.40, b4.210, b4.224, b4.235, br1.26, gr1.19, gr1.193, h2a.45, h2b.29, w1.212, w1.236, k1.109, k1.110, k1.111, k1.54, k1.87, so1.15, so1.61, so1.82, so1.83, so1.84, bs2.16, bs2.40, er1.10, b1.42, wo10c.28Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: doughPreparation: deep friedType: Siedegebaeck (deep fried)

Schneballen oder Nestell zubachen So mach den taig wie zu den hasenorlen vnd walglen bletz daraus als brait als ain Teller vnd schneid 8 oder 10 schnitz [283v] nach der leng In ain blatz darnach du sie gross wilt haben vnnd hebs dann mit ainer spindel auff allweg ains auff vnd ains nider vnnd leg es Inn ein warm schmaltz bachs resch herab das sy nit braun werden so send sy recht etc.

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