Cooking Recipes of the Middle Ages


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  • 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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Mutton haunch, roasted and boiled in lemon sauce

Ein andere gebrattene schoepsz keule mit zittronen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 081vRecipe Nr. 48 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.48Shared ingredients: wo9b.48Same ingredients in following recipe: 1 1Same tools in following recipe: 0


Main ingredient: meatPreparation: boiledType: sweet

Ein andere gebrattene schoepsz keule mit zittronen Nim die schoeps keule schneidt sie fein klein wirfflicht Thue sie in ein Topff geuß essig daran laß wol miteinander sieden Thue zucker zuuor vnd Pfeffer daran nim zittronen schele sie vnd wen sie geschelet so nim die schalen vnd schneid sie auch fein wirfflicht Thue sie zu den fleisch vnd laß auch wol [82r] mit kochen als dan wan es ein fein dickes bruelein kriegt vnd du schier wilst anrichten so nim die zittronen schneidt sie fein scheublicht vnd laß sie auch mit auff kochen als dan ist es recht du must den knochen von der keulen auch darzu Thun vnd in zuuor ent zwey schlagen vnd mit auff sieden lassen etc.

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