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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Stockfish, boiled, with sauce

Wiltu einen gutten stockfisch machenn


Augsburg, Universitätsbibl., Cod.III.1.2°43Source Collection: A1, fol. 060rRecipe Nr. 23 Dating: 4th quater of 15th c.Origin: place of origin unknownLang: Bavarian, Bavarian, Bavarian

Similar recipes:

Same title: a1b.23Shared ingredients: a1b.23Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: -

Wiltu einen gutten stockfisch machenn So laß in siedenn als ein kalb fleisch vnd laß in ein siedenn auff halben wogk vnd seig dann die brue dar vonn vnd schuet den stockvisch herauß vnd erclaub in wol vnd nym dann ein pfannen vnd thue smaltz dar ein vnd laß es warmm werdenn vnd leg dann den stockvisch in die putternn vnd laß sie dar ynnen erhitzenn vnd nym dann Ingwerr vnd saffran mit des visch brue vnd ferb das do mit ein vnd geuß es veber den stock visch in die pfannen vnd laß es ein wal oder drej thun so ist er gerecht

A1 - "Augsburg, Universitätsbibl., Cod.III.1.2°43"