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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Poultry in parsley sauce

Mehr voegell einzumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 151vRecipe Nr. 64 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.64Shared ingredients: wo7b.64Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: poultryPreparation: roastType: -

Mehr voegell einzumachen Nim die voegl vnnd vberprenn sie schel ein etlich wurtzen Pettersill Auch ein etlich ganntz pfefferKoerrnner vnnd Muscatblueet geueß ein gesotten fleischbruee daran vnnd seuet dann die voegel Piß sie es gnug haben Nim dann ein etlich Phaett Semmell schnitten leg sie Auf die schuessell vnd die voegel Auf die schnitten vnnd geueß dann die fleisch Suppen Auch wurtzen Pettersill vnnd pfeffer Koerrnner vnnd gibs Wenn mann ein hechtten bechtt Legt ihn Auf ein sollche Suppen Ist Auch guett etc.

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