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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Pastry, as almonds

Gebackene mandell Kernlein zuemachenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 201vRecipe Nr. 274 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.274Shared ingredients: b1.46, wo10c.50, wo1a.50, wo1b.20, wo1b.4, wo3b.104, wo7a.199, b4.148, gr1.228, gr1.92, w1.152, k1.88, so1.62, wo7b.72, wo8.254, wo8.263, wo8.274, wo8.289, wo9a.90Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: doughPreparation: deep friedType: Siedegebaeck (deep fried)

Gebackene mandell Kernlein zuemachenn etc. Machett einen Teigk von gueten mehl vndt Lautter Eyer Aufs Sterkeste thue ein guett theil zucker darein vndt Knete ihn wohl dan welle ihn vndt mache Lange sterglein daraus schneide Kleine Stucklein eines halben glieds dauon vnndt Formire es wie die mandel kernlein Darnach Backe sie in eim schmaltz nicht zu heiß Sondern fein Langsamb So werdenn sie Rechtt vndt ghutt etc.

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