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.

Partridge in wine and ginger sauce

Ein Rephun mit Wein vnd Ingber etc.


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 077vRecipe Nr. 36 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.36Shared ingredients: wo9b.36Same ingredients in following recipe: 3 3Same tools in following recipe: 0


Main ingredient: game poultryPreparation: boiledType: -

Ein Rephun mit Wein vnd Ingber etc. [78r] Nim das Rephunlein wesch sauber aus setz es bey wen es aus gekuhlett ist geuß die selbige brue daruon Kueles sauber aus darnach geuß Rindtfleisch brue vnd ein eben Theil wein darein vnd laß wol mit einander kochen als dan so nim semmel schneide sie fein dunne vnd geuß von der heissen brue daruber geuß die selbige brue wieder daruon vnd reibe die semmel in ein Reibasch das sie fein klar wirdt als dan nim die semmel vnd brue thue sie wieder zum Rephun vnd wurtz es abe mit Ingber vnd frische butter vnd laß es wol miteinander sieden das es ein dickes bruelein krigt wen du es wilt anrichten schneidt semmeln vnder in ein schussell etc.

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