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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Puree, black

Ein fasts guetts Muess das schwartz ist


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 200rRecipe Nr. 191 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.50, wo7b.191Shared ingredients: wo7b.191Same ingredients in following recipe: 1Same tools in following recipe: 1 2


Main ingredient: fruitPreparation: pureeType: sweet

Ein fasts guetts Muess das schwartz ist schneide guett oepffel Inn ein hafen vndt thue dar zu ein theil der Rothen weyeln oder zwespen auch ein guetten theil die Mollen von einer Semmel vnd geueß ein Wein drahn [200v] laß allso durcheinannder wol sieden biß es fein weich wierd so streiches durch ein siblein oder duech thue zucker darein vnd guetts linds gewuertz Lab Absieden in einer pfannen gibs kalld oder warmb

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