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.

Fig, to preserve

Ein Feigensultzen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 017rRecipe Nr. 26 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.26Shared ingredients: er1.7, wo1a.13, wo3b.68, wo7a.26Same ingredients in following recipe: 2 1Same tools in following recipe: 1


Main ingredient: fruitPreparation: aspicType: household tip

Ein Feigensultzen Nim Allweg Sechß feigen an ein spieß mache der Spießle souil du wilt Seuetß in eim keßel oder hafen geuß gleich wein vnnd waßer dreinn Nim dann brot vnd letzelten geriben Thu in an ein Supen vonn den feigen hoenig vnd Eßig treibß durch ein duech gwuertz Alleß vnd ferbß erwolbs durcheinander legs in ein rain faß wann du es Anrichtest so bestrewee sie mit weinbeer gibs Kallth

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