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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Chicken in liver sauce

Hueenner mitt Keesen zu zurichttenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 036vRecipe Nr. 67 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo1a.72, wo3b.94, wo8.18, wo9a.67Shared ingredients: wo9a.67Same ingredients in following recipe: 1 4Same tools in following recipe: 0


Main ingredient: poultryPreparation: boiledType: -

Hueenner mitt Keesen zu zurichttenn Mann soll nemen hueenner die zerleegen vnd Kochen mit gewuertz vnd Salltzs wie man pfleget hueenner zu kochen vnd darnach die leebern nemen die fein zerriben sein vnd darzu nemen Saffran Ingwer vnd ein Klein wenig Muscatenblumen So man will mag man Pettersillgen wurtzel darzu nehmen vnndt mit der hueenner bruehe durcheinannder rueehren vnnd Auff die hueenner giessen vnd es ein wenig vff sieden lassenn

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