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.

Peas, with pork and bacon

Grueen Arbeiss Ihnn Scheeffenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 215rRecipe Nr. 235 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.290, wo7b.235Shared ingredients: wo7b.235Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: legumesPreparation: boiledType: -

Grueen Arbeiss Ihnn Scheeffenn Gruen Arbeiß in scheefen Kost Kochtt mann auch fuer ein Krautt wennß Etlich groß sein Inn denn Haffen vnnd doch noch nit gelb so hebels Auß vber seuets Auch in einem schweinem fleisch geueß Ann die Arbeiss arber sein must gahr balldt gesotten Nimb dann Auch ein speckhlein das schneid [215v] Cleinn Roeests darein vnndt gibs Allso dar das sie nit druckhen seinndt etc.

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