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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Choux pastry cake in a mortar

Moerßell Kuchlein zubacken


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 195vRecipe Nr. 260 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.260Shared ingredients: b4.148, b4.224, b4.23, br1.11, bs1.86, gr1.228, gr1.24, gr1.92, k1.109, wo7b.65, wo7b.72, wo8.253, wo8.256, wo8.260, wo8.279, wo9a.119, w1.152, w1.225, w1.23, db1.52, wo10c.22, wo10c.75, wo10c.80, wo10c.81, wo10c.82, wo10c.94, wo1a.50, wo1b.20, wo1b.28, wo1b.8, wo1b.9, wo1c.5, wo3b.104, wo3b.140, wo7a.199, wo7a.203, wo7a.217Same ingredients in following recipe: 2Same tools in following recipe: 2


Main ingredient: pastry pastryPreparation: pan fried panfriedType: -

Moerßell Kuchlein zubacken etc. Nim ein Meßlein wasser vndt Seudts thue ein wenigk schmaltz darein vndt Wens Seudett So ruhre ein Mehl darein vndt trukne Ihn wohl Abe ob dem feuer dan thue ihn in einen Moersser schlage Eyer darzu vndt Stoes ihn mitt Eyern Abe biß er dinner wirdt darnach setze einen Donnern moerssell der darzu gemacht ist vbers feuer schutt ein wenigk schmaltz darein [196r] vndt laß warm werden bestreich den hoeltzern Stoepffell Erstlich damidt dann begeus ihn wohl mitt dem teigk haltt ihn als baldt in Moerssel vndt laß langsam backen etc.

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