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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Noodles, with cheese and brown butter

Ein geschnitten Nudell


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 083rRecipe Nr. 219 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.219, wo7b.130Shared ingredients: wo7a.218, wo7a.219, wo7b.130Same ingredients in following recipe: 4Same tools in following recipe: 1 1


Main ingredient: doughPreparation: boiledType: -

Ein geschnitten Nudell Mach ein taig mit Kalltten wasser ab wildu gern haben So Nimb Auf ein tisch Ains oder zwey Ayer mache wol ein vesten taig wellger in duen aus Nimb der bletl vier oder fuenff aufeinannder schneits mit einem messer gar Clein zettlet thues in ein Siedent wasser laß ein guet weil sieden seichs dann Auf ein reiterl vnd schlags mit warmen wasser ab thues Auf ein schuessel Sehe ein lindten kees darauf brenn heiß schmalltz daruff

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