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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Capon water elixier

Capaunen wasser


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 269vRecipe Nr. 13 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11a.13, wo11a.14, wo11a.3, wo11c.1, wo11c.9Shared ingredients: wo9b.26, wo9b.35, wo11a.13, wo11a.14, wo11a.3, wo11c.1, wo11c.9, wo7a.143, wo7b.55, wo8.11, wo8.14, wo8.157, wo8.16, wo8.17, wo8.9, wo9a.3Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: poultryPreparation: drinkType: medicinal

Capaunen wasser Item ain gefiderten Capaunen zerhackht vnd in ain khandten gethan das lid wol zuebinden Nachmals die khandten in am khesselin mit wasser gesetzt vnd darinn sieden lassen so lang alls man achten khan das der Capaun gesotten sey darnach auf binden Nit gnueg gesotten ist lenger sieden Nochmals in ein khandtl absechen wirdt khaum j quartlin darauß Sollichs wasser ist gar crefftig Ainem khranckhen nur ainen leffel vol auf ein mal eingeben die Frawe Barbara Hoermanin

Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"