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 gehacktts Koch zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 206rRecipe Nr. 207 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: wo7b.72, wo8.240, wo8.242, wo8.252, wo8.254, wo8.256, wo8.277, wo8.279, wo8.294, wo9a.119, wo9a.91, b1.21, wo10c.70, wo10c.76, wo1b.20, wo1b.25, wo7a.203, wo7a.66, wo7a.67, wo7b.207, so1.62, br1.11, gr1.24, k1.109, k1.129, k1.88Same ingredients in following recipe: 1 3Same tools in following recipe: 0


Main ingredient: dairyPreparation: pureeType: -

Ein gehacktts Koch zumachen So mach ein taig An mit Ayern wellg in fast Ab vnnd Hacks dann Clein must stetts mit ein wenig mehl zu stauben weil du dran hackhest hackh als Clein wie ein Reiß koernl dasselb thuet einweil [206v] Außeinannder daz vbertrueckhnet Kochs den Inn einer siedenten Millch gibs ob du willt seued biß dickh wierdt gibs dar etc.

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