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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Figs, to preserve

Zu einer feigen sulcz


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 037rRecipe Nr. 68 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: bs1.117, wo1a.13, wo3b.68, wo7b.169Shared ingredients: er1.7, wo1a.13, wo3b.68, wo7a.26Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: fruitPreparation: preserveType: household tip

Zu einer feigen sulcz Item stosz vj feigen albeg an ein spiszlein vnd mach der spiszlein also vil du welst vnd seuess in einem kessel oder in einem hafen vnd geuesz geleich weins vnd wassers daran darnach nym prot vnd leczelten geriben vnd thu es in die suppen von den feigen vnd hoenig vnd essigs vnd streichs durch ein sib gewurcz vnd ferbs vnd erwell das alles vntereinander leg die feigen in ein raynes wasser vnd geusz das daran vnd wenn du das anrichst so bestreue es mit erwellten symbellen weinper vnd ysz es kalt

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