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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Apple slices, batter fried

Auff gangen kickle von oepffel


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 210rRecipe Nr. 8 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.8, wo1b.9Shared ingredients: wo1b.8Same ingredients in following recipe: 1 6 1Same tools in following recipe: 1 1


Main ingredient: fruitPreparation: pastryType: Siedegebaeck (deep fried)

Auff gangen kickle von oepffel Item wiltu auff ganngen opffel pachen So nem wenig ain schons mel vnd ain wasser vnd klopff In wol ain annder dan so nem ain ay vnnd mach den tag rainer damit das er gantz dinn sey Nachmals die opffel genomen schneid sy rund vnd auff daz aller dinest so due kanst das sy klain lechlin haben vnd laß daz schmaltz wol haiß werden dan so nem die schnitz vnd ker sy In dem taig vmb [210v] leg sy In die pfanen vnd geuß daß schmaltz mitten darauff mit aim leffel darnach so werden sy auff gaun Ist fast ain schon gut pachens

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