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.

Chicken or capon puree

Ein Gestossenns Von Hueennern oder Kappaunen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 068vRecipe Nr. 178 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.178, wo7b.127Shared ingredients: wo7a.178, wo7b.127Same ingredients in following recipe: 3 1Same tools in following recipe: 1


Main ingredient: poultryPreparation: pureeType: -

Ein Gestossenns Von Hueennern oder Kappaunen laß sieden biss erlich weich gesotten sein thues in ein Moerser mit bain vnnd mit Allem stoß fast wol ist dess hueenner zeuegs zu wenig So stoß beht Semmelschnitten Auch darundter Denn so treibs mit der bruee von denn gesottenen hueennern durch ein Seich pfann vnd geuess wenig ein guetten wein dran gilbs stueps laß sieden ein guette weil gibs Auf baets broedt magst ob du wilt verlorne Ayer drauf machen zu zeitten wenn vberbleibt vom tisch hueenner oder Koppaunen Nimb die Paindl vnd das vberbleibtt mach ein gestossens Also mann mag Auch woll ein leber von einem lamb sieden vnnd vnndter stossenn Ist denn Kindtbetterin vnnd Aderlassern ein guett essenn

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