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

Ain opffel polster zemachen


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


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

Ain opffel polster zemachen Ain opffel polster zu machen nem gut opffel schels vnd schneid 4 schnitz auß aim thue die putzen daruon darnach nem ain schons mel vnnd ain wasser an ainn ander saltz In Mach den als dickh das du In mit aim ay ringer magst machen dan nem ain tiefe pfannen daz des schmaltz tieff sey vnnd ker die schnitz Im taig vmb vnd setz mit aim kol leffel nach ainander In die pfan In das schmaltz auff ain annder bis du es gar hast alß dan laß In wol pachen Vnd wan du mainst das er an dem ainen ort pachen sey so Seiche daz schmaltz darab [211r] ker den vmb vnd laß In an dem anderen ort auch pachen ist vast ain gut essen

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