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

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Apple or pear puree, black

Schwartze Koch von Opffeln vnd birn zu machen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 022vRecipe Nr. 41 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.41, wo7b.184Shared ingredients: wo7a.41Same ingredients in following recipe: 3 1Same tools in following recipe: 1


Main ingredient: fruitPreparation: pureeType: sweet

Schwartze Koch von Opffeln vnd birn zu machen Nim Sueß opfel die schneidt gar zu Chleinen spallten vnd bachß in dem haißen schmaltz gantz Praun vnd hackhs gar Chlain thus in ein Tuepfel oder Pfann geueß Sueeßen Wein daran ehrlich zuckher Seudts Ein weil stups mit linden gewuertz saee eniß in zuckher bachen darauf daß magstu von biern auch allso machen

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