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 aspic, striped, in three colours

Gesulltzt Manndtel


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 186rRecipe Nr. 154 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.11, wo7b.154, wo8.159Shared ingredients: b6.17, bs2.60, wo1a.5, wo7b.154Same ingredients in following recipe: 2Same tools in following recipe: 2


Main ingredient: nutsPreparation: aspicType: show dish

Gesulltzt Manndtel Gesultzt mandel mach Also Nim hausen plattern die verseuede im wasser Nimb denn Pettersill hackh in gar Clein Nim dan den dritten theil der mandelmilch darunder zuckers wol ab das wierd gruenfarb Nim den dj zwej theil die seued in einer pfannen zuckers Auch wol ab laß sieden In einer pfann seuedts ein theil weiß Auf einr pfann dann daz dritteil mach gleich gelb daz gruen geueß auch Auf ein pfannen laß gestehen so hastu drey farb [186v] dann so hebs in ein heiß wasser stuertz vber auf ein schenes breth oder banckh schneit es dan gschachtt leg es Auf die schuessel ein weil weiß ein weil gelb ein weil grueen das die schuessel vol wierdt gibs dann auf denn tisch

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