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 in Polish sauce

Huener in ein Polnischen sotte mit speck vnd zwiebeln etc.


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 071vRecipe Nr. 17 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo7b.54, wo9b.17Shared ingredients: wo9b.17Same ingredients in following recipe: 4Same tools in following recipe: 1


Main ingredient: poultryPreparation: boiledType: foreign

Huener in ein Polnischen sotte mit speck vnd zwiebeln etc. Nim die hunner zur lege sie nim durchwachssen speck eines fingers lang wasch in fein sauber aus Thue in in ein sonderlichs Toepfflein der speck muß schnittlein weis sein laß in sieden wen du die hunner hast aus gekuhlet so nim den speck aus seiner brue thue in zu den bruehunnern hinein geuß die selbige brue von den hunnern wieder darauff vnd nim ein gutt Theil gehackte zwiebeln thue sie auch darzu vnd laß es fein miteinander ein sieden als dan wurtz es ab mit Pfeffer vnd saffran so ists auch gutt etc.

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