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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Flour and egg pudding with milk

Ein gehackts Koch zu machen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 029vRecipe Nr. 66 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.66, wo7a.67, wo7a.68, wo7b.207, wo7b.208, wo7b.209Shared ingredients: br1.11, gr1.24, k1.109, k1.129, k1.88, b1.21, wo10c.70, wo10c.76, wo1b.20, wo1b.25, wo7a.203, wo7a.66, wo7a.67, wo7b.207, so1.62, wo7b.72, wo8.240, wo8.242, wo8.252, wo8.254, wo8.256, wo8.277, wo8.279, wo8.294, wo9a.119, wo9a.91Same ingredients in following recipe: 4 3Same tools in following recipe: 0


Main ingredient: dairyPreparation: pureeType: -

Ein gehackts Koch zu machen [30r] So mach ein teig an mit Ayrn welg in fast ab vnd hackh in Chlein muest stets mit einem wenigen mehl zusteuben weil du daran hackhest Hackh in so Chlein wie ein reißkhoernlin dasselb thu ein Außeinander daß vberdruckhnet kochs dann Inn ainer Siedenten milch gilbß ob du willdt Seudß biß dickh wirt gibs dar

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