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.

Pastry, as little hat

Ein guett gebackens Wie huetlein zuemachenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 202rRecipe Nr. 275 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.275Shared ingredients: wo8.275Same ingredients in following recipe: 3Same tools in following recipe: 0


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

Ein guett gebackens Wie huetlein zuemachenn etc. Nehmett Acht Eyer dotter vndt ein wenigk mehr rohm den dotter seuedt vndt ein guett Stuck Butter Klopffe die Eyer vndt ein wenigk mehr Rohm wohl Saltze es vndt rur ein schoens mehl darein vndt mache den teigk fein Starck darnach schneide stucklein dauon So groß wie eine wellische nuss vndt mache es walge es vndt mache dinne bletlein dauon darnach lege es Auff eine hoeltzerne Forme Oder tiefe Kellen vndt thue es Also baldt in ein [202v] heiß schmaltz So gewinnets eine form wie ein huetlein Kehr es flugks vmb das nicht braun werden So wirdt es Rechtt etc.

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