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.

Chicken, boiled with bacon and pears

Gekochte Huener mit Pirn vnd mit speck


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 070vRecipe Nr. 13 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.12, wo9b.13Shared ingredients: wo9b.12, wo9b.13Same ingredients in following recipe: 2 5Same tools in following recipe: 0


Main ingredient: poultryPreparation: boiledType: sweet

Gekochte Huener mit Pirn vnd mit speck Nim die huener zu lege sie setz sie bey kueles aus darnach nim Pirn schele sie schneidt die virttelicht nim scheubichten speck eines fingers lang durchwachsen kerbe den selbigen weschen fein sauber aus thue in in ein sonderlich Toepfflein laß in wol sieden darnach so die huener aus gekuelet so thue die Pirn speck vnd gehackte zwiebeln darein vnd laß es wol sieden wurtz es ab mit Pfeffer saffran vndt zucker so ist es recht etc.

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