Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.


Pruten kuchlin


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 209vRecipe Nr. 7 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo11c.4, wo1b.7Shared ingredients: wo1b.7Same ingredients in following recipe: 2 4Same tools in following recipe: 1


Main ingredient: -Preparation: pastryType: Siedegebaeck (deep fried)

Pruten kuchlin Wiltu gute prueete kuchlin pachen So nem 3 leffel fol mel vnd frisch kalt wasser fach In an wie ain streiblin taig In der dinny vnd thue ain schmaltz vber vnd geuß den taig dar ein vnd mach In gantz starckh wan du In wol starckh gemacht hast So nem dan ayr vnd leg sy In ain warm wasser klopff die darin alweg nur anis wan du den taig [210r] taig ain weile kriert hast so nem mer anis bis er so dinn wirt das er nit geren ob aim teler beleibt saltz den darnach nem das Eiselin Setz Ins schmaltz schmaltz vnnd pach es fein kiel send vast gut

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