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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Egg cake in a pan

Scherbel Koch


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 207rRecipe Nr. 210 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.65, wo7b.205, wo7b.206, wo7b.210Shared ingredients: w4.146, so1.102, so1.104, so1.62, db1.45, wo7b.72, wo8.242, wo8.244, wo8.252, wo8.254, wo8.256, wo8.264, wo8.277, wo8.279, wo9a.119, wo9a.44, wo10c.70, wo10c.76, wo10c.91, wo1b.20, wo1b.25, wo3b.191, wo7a.203, wo7a.209, wo7a.69, wo7a.83, wo7b.210, br1.11, br1.29, bs1.1, gr1.24, k1.109, k1.127, k1.129, k1.88Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: eggsPreparation: pastryType: -

Scherbel Koch mach Allso Nim Ayer vnd guette milch vnd mehl zwierß durcheinanndter thue ein schmalltz in ein pfann geueß inß heiß schmaltz hebs vber ein feueer biß dickh wierdt So setz dann Auf ein gluett thuet ein hafen deckh mit einer glutt darauf so seued es es sich fein Rogl so daz schmaltz herauß seued so hat es sein genug gewint guett primbssen gibs in einer pfann

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