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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Hard-boiled eggs, roasted

Geroeste Eyer zumachenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 143rRecipe Nr. 169 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.169Shared ingredients: gr1.187, gr1.195, wo9a.90, wo8.44, wo8.70, wo8.77, wo9a.123, wo9a.40, h2a.41, h2b.25, m11.30, wo8.164, wo8.165, wo8.168, wo8.169, wo8.172, wo8.174, wo8.223, wo8.266, wo8.288, wo8.289, wo7a.146, bs2.26, ds1.29Same ingredients in following recipe: 3Same tools in following recipe: 0


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

Geroeste Eyer zumachenn etc. Seudt die Eyer hartt vndt schele sie dan drucke die beyden Spitzen zuesammen das sie rundt werden vndt zerkerbe sie Ringes herumb mitt kleinen schnittlein menge Saltz [143v] vnndt Ingber vndereinander vnt bestreuhe die Eyer wohl damitt darnach lege die Eyer in ein heiß schmaltz vndt roeste sie biß sie fein braun vndt gelb werden wollen So sindt sie guett Richte sie dan Ahn vndt streuhe Ingber daruber So ists Rechtt etc.

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