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.

Apple puree, with eggs

Ein Ander Epffell muess zuemachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 158vRecipe Nr. 190 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.190Shared ingredients: wo8.190Same ingredients in following recipe: 4Same tools in following recipe: 2


Main ingredient: fruitPreparation: pureeType: -

Ein Ander Epffell muess zuemachen Schelett die Epffell vndt schneidt sie fein [159r] dunne thue sie in ein topfflein geus einen guten wein darahn vnndt laß sie wohl sieden biß sie weich werden darnach treibe sie durch vndt schlage 4 oder Funff Eyer darzu Ruhre sie darunder menge einen zucker darein oder laß Also Setze sie wieder zum Feuer vndt lass sie noch einn wenigk Sieden Richte sie den Ahn So mann will So thue Auch Ingber vndt Saffran darzue etc.

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