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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Capon or chicken in citrus fruit sauce

Cappaunen oder huener mit Citronen oder Pommerantzen zubereittenn etc.


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 010vRecipe Nr. 10 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.10Shared ingredients: wo8.10Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: poultryPreparation: -Type: sweet

Cappaunen oder huener mit Citronen oder Pommerantzen zubereittenn etc. [11r] Bereite den Cappaun fein Rein vnndt brate ihn murbe darnach nim 3 Citronen oder 6 Pommeranntzen schele sie thue die Kern herauß mache Kleine schnitzlein darauß legs in eine Pfanne oder tiegell geus einen gueten wein darauff viel zucker zimett vndt Ingber daran lasset es sieden vndt wans Seudett So lege den gebratenen Cappaunnen inn eine schussel vndt geus die bruhe daruber decke die schussell fein zue Las es ein wenigk Sieden vndt wann du es Auftragen wildt [11v] So streuhe ziemett daruber etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"