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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Pastry with raisins

gute geprantte kuchel


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 064rRecipe Nr. 188 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: db1.43, wo3b.188Shared ingredients: wo3b.188Same ingredients in following recipe: 1Same tools in following recipe: 0


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

Wiltu machen gute geprantte kuchel So mach sie anders dann sie gemain sein darnach vnd ich dich lernen will vnd das der taig ein weniger duenner sey als du denn den taig gemachest so streu darein weinper vnd tu darein ein wenig saffrans vnd zeuch es angestrichens ab einen pretel vnd lasz es pachen

*Pastry with milk* (Subrecipe Nr. 1) [cooking recipe] Wiltu es aber verkeren so prenn es ab den taig mit haisser milch vnd tu Im dann als vor vnd stupp es als vil mer darczu vnd wurcz es wie wol du wellest da mit pach es als das vorgenant essen

Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"