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.

Young chicken in green sauce

Iunge henner In Einer griennen suppen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 290vRecipe Nr. 14 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.14Shared ingredients: wo1c.14Same ingredients in following recipe: 1 1 4Same tools in following recipe: 0


Main ingredient: poultryPreparation: boiledType: sweet

Iunge henner In Einer griennen suppen Die sewwedt man In wasser auff die stat ab vnd zu der grien suppen nimpt man die grien bletter von peter silg Ein hannd voll oder mer die zerstost man In ein morsser darunder thuet man Roche ayr In 10 oder 15 darnach die schussel gros ist das gewurz also ab Im Morser mit pfeffer Imber zimet Rinden vnnd Ein wienig saffran thue auch zuckher oder honig daran dan treybs mit der henner suppen durch Ein Syb las dan die suppen woll auff syden vnnd Ruer die stez das sy schaum gib die henner auff vnnd geus die suppen dariber der gleichen mag man lemeren vnnd kalb fleysch kochen

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