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 apple, lemon and onion sauce

Huener mit Lemonien Wein zwiebeln vnd oepffeln


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 077rRecipe Nr. 34 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.34Shared ingredients: wo9b.34Same ingredients in following recipe: 1 2Same tools in following recipe: 1 1


Main ingredient: poultryPreparation: boiledType: -

Huener mit Lemonien Wein zwiebeln vnd oepffeln Nim die hunner zur lege sie setz es bey kueles fein sauber aus als dan nim lemonien zwiebeln vnd oepffel hacke die fein klein vndereinander vnd setz es mit lauttern wein bey laß sieden biß es weich wirdt darnach so nim vndt treib es durch ein durchschlag vnd mache das es ein dunnes soettlein wirdt lege das [77v] hun darein laß es gemach sieden biß es gar wirdt vnd wen du es wiltt abe wurtzen so geuß ein wenig essig auch darzu wurtz es ab mit zucker Pfeffer vnd saffran so ist es gutt wen du es wieder vff sieden lessest etc.

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