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.

Capon meat dumplings

Von Flaisch Crapffen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 054rRecipe Nr. 142 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.142, wo7b.111Shared ingredients: wo7a.142Same ingredients in following recipe: 6Same tools in following recipe: 0


Main ingredient: poultryPreparation: dumplingsType: -

Erstlich Von Flaisch Crapffen Krapffen zu machen so Nim die flugl vonn Capaunen die whol gesoten sein vnd steckh die mit Petersill vnnd bießen wurtzen Ainß souil Alß deß Anndern vnnd Nimb ein [54v] guten kheß ein wenig geriben brot Sechs Air Ein wenig weinberl Nim zimetrinden Ingber Pfeffer Negelein souil dir liebt vnd ein loeffeluol Schmaltz misch es durcheinander mach ein Subtils teigl seued es in der Capaunen Suppen vnnd vber die khnoepl guten khaeß vnnd schmalz

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"