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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Pike, stuffing

Aber von ainer salsen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 076vRecipe Nr. 195 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.195Shared ingredients: b4.13, bs1.195Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: fishPreparation: stuffingType: -

Aber von ainer salsen Item aber ein sallsen woellen wir haben weiss schwarcz oder gruen wie du sy aller liebest haben wild Nu suellen wir haben verhewraren zwischen der haut vnd die haut solt du nit zue prechen zue yeder seitten [77r] solt du In vnnder prechen als ein Iunges huenlein vnd die lebern vnd den magen nym heraus vnd den magen kere vmb vnd fuelle In schon von ainem anndern hechten des sol er nemen zwaj stuck oder drew vnd hack die klain vnd nym den schwaiss dar zue So wirt es schwarcz vnd dauon fuell den magen vnd lass In sieden vnncz an die stat vnd wann der magen gesoten sej So leg In vnd steck die lebern dorein vnd thue Im mit dem sallcz recht mit diser fuell So fuell den hechten damit ueberall vnd das die hecht haut nicht zue vol sey So pricht sy nit .

Bs1 - "Basel, UB Basel, AN V 12"