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, boiled with bacon and pears

Huener mit Pirn sauer vnd suess


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 070vRecipe Nr. 12 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.12, wo9b.13Shared ingredients: wo9b.12Same ingredients in following recipe: 7Same tools in following recipe: 1


Main ingredient: poultryPreparation: boiledType: sour

Huener mit Pirn sauer vnd suess Nim die hunner zur lege sie Thue sie in einem Topff geueß waßer darauff vndt laß sie sieden nim Pirn schele die vnd schneide die virttelicht nim Speck vndt zwiebeln ein eben Theil hacks klein vnder einander Thus auch dar zu vnd laß es wol sieden so es gesotten geuß darnach essig darein wurtz es ab mit zucker Pfeffer vnd saffran laß vff sieden also dan ists auch gutt etc.

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