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.


Andere gefultte Eyer zue machenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 140rRecipe Nr. 165 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b3.8, b6.33, bs1.280, bs1.87, gr1.109, gr1.18, gr1.246, gr1.251, gr1.5, h2a.61, h2b.35, w4.55, k1.85, so1.59, bs2.49, b1.47, wo3b.27, wo7b.102, wo8.165Shared ingredients: wo8.165Same ingredients in following recipe: 5Same tools in following recipe: 1


Main ingredient: eggs eggsPreparation: pan fried panfriedType: show dish show dish

Andere gefultte Eyer zue machenn etc. Nehmett Eyer mache Kleine loechlein An beyden Ortten Blaße das weiße vndt gelbe herauß quirle oder Klopffe sie wohl vntereinander hacke dann gruhne Salben bletterlein Petersilligen grunes Klein vndt [140v] menge sie darunder wurtze sie mitt Ingber geriebene mußcaten vndt ein wenigk Pfeffer Saltze es rechtt vndt fulle es wieder in die schalen mache die Loechlein mitt einem Stucklein teigk zue lege die Eyer mitt den schalen in ein heiß schmaltz vndt backe sie langksamb Ruhre sie offte vmb das sie nicht Anbrennen So werden sie Rechtt etc.

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