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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Rice pudding

Einen Reiß zue Sieden vndt Ein guettes muess daraus zumachen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 166vRecipe Nr. 204 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b4.108, b4.79, w1.112, w1.82, m11.78, wo8.204, wo9a.105Shared ingredients: wo8.204Same ingredients in following recipe: 2Same tools in following recipe: 1


Main ingredient: cerealsPreparation: pureeType: sweet

Einen Reiß zue Sieden vndt Ein guettes muess daraus zumachen etc. Seudt eine handt voll Reiß in einer gueten Millich biß er wohl weich wirdt vndt nicht zu dicke darnach So treibe ihn durch einen Engen durchschlagk oder heren tuch Ruhre einen guten loeffell voll zucker darein ists zu dicke So geus noch mehr Rom darzu mache es mitt Saffran gelb oder laß es weiß vndt gib es warm oder Kalt etc.

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