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.

Almond milk aspic

Gerennte Milch


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 009vRecipe Nr. 4 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: gr1.168, wo3b.190, wo7a.4, wo7b.171#sub1Shared ingredients: wo7a.4Same ingredients in following recipe: 2 2Same tools in following recipe: 0


Main ingredient: nutsPreparation: aspicType: sweet

Gerennte Milch Reiß denn Nim vnd Stoß in klein schlag in durch ein Sieblin Nim dann ein mandl milch laß ersieden [10r] Inn einem ueberglausurten hafen so sie walth so koch den gStoßennen reiß darein Im Sieden so es dickh wirt so Schuets vf ein Naße schueßel Laß Kallt werdenn Schneydß Stuckhweiß Legs auf ein schueßel geues Ein kallte manndl milch darahn besteckhs mit zimmetroehrn Item du magsts whol allso ferben die gerenndt milch Safran oder wie sonnst farb kannst haben so leg in auf fein auf die schueßell

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