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

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Turnip, roasted in sugar

Rueeben wie es die giettin In Kindt bett Kochen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 012vRecipe Nr. 27 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.27Shared ingredients: wo9a.27Same ingredients in following recipe: 1 1Same tools in following recipe: 1 1


Main ingredient: vegetables vegetablesPreparation: pan fried panfriedType: sweet sweet

Rueeben wie es die giettin In Kindt bett Kochen Schele die Rueeben schneid finger dickh breitt vnd lengligt schneidet sie wie man die Rettig schneidt die man saltzt vnd in der kelbrede in ein hefflein Streuee gestossen zucker darein vnd leg ein geleg rueeben [13r] denn wider zucker vnd dann Auch wider rueben So vil du dan haben wildt bratt es gemehlich in Kolen biß sie weich vnd braun werdten So seind sie rechtt es darff weder Saltz noch Schmaltz darzu

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