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

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chruzz ayr


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 025rRecipe Nr. 27 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: b3.8, b6.33, bs1.280, bs1.87, gr1.109, gr1.18, gr1.246, gr1.251, gr1.5, h2a.61, h2b.35, w4.55, k1.85, so1.59, bs2.49, b1.47, wo3b.27, wo7b.102, wo8.165Shared ingredients: wo3b.27Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: eggsPreparation: -Type: show dish

Wiltu machen chruzz ayr so sewd dy ayr das sy totter waich werden vnd mach ein schewbligs loechl in dy spicz [25v] vnd thue den tottern herausz das das weiss in der schal bleib vnd hack petersil klain vnd reib in ainem scherben vnd reib dy toetter vnder ein ander vnd thw denn ain smalcz in ain pfannen vnd ruer es durch ein ander pisz es sein genug gerunen vnd lasz es nicht zw hert werden ob dem fewr vnd fuell es dann wider in dy schal vnd sewd sy dann in ainer fleisch prue

*Krosseier, boiled, with sauce* (Subrecipe Nr. 1) [cooking recipe] wer es ein fastag so saeczt es in ein wasser vnd lasß sy hirt sieden vnd schell sy schon also mach sy in ein gute pruee vnd richt sy an

Also magstu sy auch gancz in ainem smalcz roesten

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