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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Flan, sliced and roasted

Ein Ander gesotten gebackens


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 186vRecipe Nr. 243 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.173, wo8.243, wo8.244Shared ingredients: br1.11, gr1.24, k1.109, k1.87, w4.156, so1.61, so1.82, db1.16, wo7b.67, wo7b.72, wo8.243, wo8.256, wo8.279, wo9a.119, wo1b.10, wo1b.20, wo3b.165, wo7a.203Same ingredients in following recipe: 4Same tools in following recipe: 1


Main ingredient: eggs eggsPreparation: pan fried panfriedType: -

Ein Ander gesotten gebackens etc. Nim 8 Eyer 8 Loeffell millich 4 Loeffell voll wasser maches ein wie ein streibeln teigk thuett es in ein Leinen Secklein bestreichs Aber zuuor mitt einem schmeltzlein hengs dan in ein Pfennlein mitt heißen wasser Laß Sieden biß es dicke wirdt darnach Kehr es vmb vndt schneide lange schnitzen zwey fingern Breidt vndt legs ins schmaltz Laß [187r] Langsamb Backen behalt denn Teigk warm in einem warmen wasser So wirdt es Recht vndt Guett etc.

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