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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Eggs, stuffed

Gefuelltte Ayer zu machen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 079rRecipe Nr. 206 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.100, b4.99, w1.102, w1.103, wo3b.181, wo7a.206, wo7b.98Shared ingredients: wo7a.206, wo7a.35, wo7b.98, gr1.109, w4.54, w4.55, k1.83, k1.87, so1.57, so1.61, wo1b.3Same ingredients in following recipe: 1 2Same tools in following recipe: 0


Main ingredient: eggsPreparation: -Type: -

Gefuelltte Ayer zu machen Seued Ayer gar hartt schels schneits voneinander thue daz gelb herauß das weiß gantz schoeen bleib [79v] vnd hackh das gelb thu es in ein schuessel stueps mit eim lindem gewuertz schlag ein Ro Ay dran vnndt fuels wider in das weiss vnnd bachs Also fein gemehling Ettliche zer klocken ein Ay vnd thun das gefuellt Ay drein vnd darnach becht mans gibs Im pfeffer supen oder gescherb Man klockht Immer daz weiß vnnd gelb allß daz hartt Ay schlecht wider ein rochs Ay ein vnnd schlechts Cleine Kueechelweis in ein schmaltz bachs vnndt gib wie du willtt

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