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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Blanc Manger, with capon and rice flour

Ein Essen von Khoppaunen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 067vRecipe Nr. 175 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.175, wo7a.176, wo7b.125, wo7b.125#sub1Shared ingredients: wo7a.175Same ingredients in following recipe: 2 5Same tools in following recipe: 0


Main ingredient: poultryPreparation: blanc mangerType: show dish

Ein Essen von Khoppaunen Nim ein Koppaun vberbruee ihn vnnd salltz in steckh in An ein Spiess brath ihn Nim dann ein halbpfunt Mandelkern stoß sie auch mach ein dicke milch darauss Nim den Koppaun laß daz braett gahr dauon thun Das die haut nit dabej sej zerreiß das braett gar Clein nit zu lanng Nim ein Reißmehl thue es vnnder das braetth machs Ab mitt gwuertz vnd zuckher laß in der mandelmilch sieden biss truckhen wierdt vnd wider schmalltz So ist es bereith

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