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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Cinnamon cake

Ain Cannella dorten zu machen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 207rRecipe Nr. 1 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1b.1Shared ingredients: wo1b.1Same ingredients in following recipe: 1 4 3Same tools in following recipe: 0


Main ingredient: eggsPreparation: pancakeType: sweet

Ain Cannella dorten zu machen Recept Nempt ain halb pfund Mandel gestossen mer oder minder nach dem man sy will groß machen dar zue 2 Candilati oder darfur puter schmaltz 7 ayer das weiß daruon Solches durch ain annder gemischt Nachmals ain halbe ontz Canel darunder doch der mer tail darauff gestreet vnnd die dorten mit rosen wasser gesprenngt Auch mueß man dar zu nemen vngeuaerlich ain halb libra zucker daran thun Ist auch gut ein dutten oder neyterle von aim kalb gsotten vnd klain gehackt etc. vnnd ist ain hern essen aber die pauern essentz auch gern

Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"