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.

Almond puree

Ein warms mandelmues


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 053rRecipe Nr. 106 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: b4.32, br1.1, bs1.2, gr1.30, w1.32, w4.18, pa1.33, pa1.64, ds1.62, b1.17, wo1a.90, wo7a.28, wo7b.171, wo9a.106Shared ingredients: wo7a.52, wo9a.106Same ingredients in following recipe: 1 1Same tools in following recipe: 1


Main ingredient: nutsPreparation: pureeType: sweet

Ein warms mandelmues Nimb ein vierling Mandel stoß Klein ziech ein dicke Milch daraus thues in ein pfanen laß sieden biß dickh tropffen daraus werden darnach bereitt ein tuch Auf ein tuch Auff ein Siblein geueß die dropfen darauf das wasser dauon komb thues in ein pfannen vnd von 2 Ayern das weiss zu treibs dann wie ein schoenes muss [53v] vnd zwers mit einer Mandelmilch an thues wider vber vnnd zucker darein laß langsamb siedenn etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"