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.

Egg white custard with cream

Ein Ayrmus zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 028vRecipe Nr. 63 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.63, wo7b.203Shared ingredients: wo7a.63, wo7a.80, wo7b.221, wo8.179Same ingredients in following recipe: 3Same tools in following recipe: 1 1


Main ingredient: eggsPreparation: pureeType: sweet

Ein Ayrmus zumachen So Nimbs Clar von x Ayrn zwiers oder ruers rein ab Nim ein Sueesen milchraumb laß den Inn einer schoenen Pfannen Sieden vnnd geuß daß Clar vnndern Raumb laß nit zulang [29r] Sieden so wuerdß mueßet Thu ehrlich zuckher drein gibß allso warm so mans aber gesteen lesst vf Einer zinen schuessel aufgegoßen so hastu ein gesultzte millich daß gibt man zun Letzten gern auf denn hochzeiten oder sonnst

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