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 crayfish, red

Ain Rotthen Krebssen von Mandl


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 185rRecipe Nr. 150 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.7, wo7b.150Shared ingredients: b6.17, pa1.18, bs2.60, wo1a.5, wo3b.18, wo7a.11, wo7b.150, wo7b.154, wo8.159Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: nutsPreparation: aspicType: show dish

Ain Rotthen Krebssen von Mandl Wildtuß Roth machen wie ein Krebssen so seued Pettersill dasselbig wasser mueß auch gesterckt sein mit hausen blattern damit muest den mandl durch treiben mueß ein formb haben in massen wie ein krebss geueß darein laß Stehen gleich wie den kees richtts den ahn auf ein schuessel geues ein mandelmilch daran must Auch den zuckher nit sparen wen duß in form geuest gieß vber die gesterckhten mandel so laß Aber khaldte [185v] geueß nit heiß darein es gestehet sonnst lanng nit

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