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, roasted, with onion sauce

Aber ain condiment zue vischen


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 085vRecipe Nr. 217 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.217Shared ingredients: bs1.217, bs1.56, wo1a.69, wo1c.4, wo7a.109, wo7a.115, wo7b.2, wo8.156, wo9a.52Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fish fishPreparation: pan fried panfriedType: -

Aber ain condiment zue vischen Item schuepp ainen hechten vnd haw In zue stucken vnd prat sy an einem spiss vnd so sy gar gepraten sind So lass sy erwallen In dem condiment das geschriben stet von den czwifalen

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