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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Fish, prepared in three ways

von ainem visch gepraten gesoten vnd gepachen dem thue also .


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 097rRecipe Nr. 257 Dating: 1460Origin: place of origin unknownLang: Bavarian-Alemannic

Similar recipes:

Same title: bs1.257, bs1.279, gr1.37, w4.60, pa1.14, a1b.17, db1.24, b1.70, wo1a.1Shared ingredients: bs1.257Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: fishPreparation: -Type: show dish

von ainem visch gepraten gesoten vnd gepachen dem thue also . [97v] Item wiltu machen ain visch aus drey formm zue essen von ainem visch der dennocht sey So nym In her vnd leg In auf ainen rost vnd besprenng das haubt stuck mit mel vnd begeuss das mit haissem schmalcz als lanng piss das dich duncket das es sein genuog habe vnd praunn werde vmb das mitter oder mittel tail das schlahe In ain schoen weiss tuoch vmb vnd vmb vnd begeuss das mit haissem wein vnd wasser durch ainannder vnd sallcz den wein vnd das wasser Begeuss das mittel tail damit ein wenig damit So seud es schon das thue pisz es sein genuog habe vnd thue ein wenig pluot vnnder den wein Das zagel stuck salcz schon vnd stupffs mit ainem messer vnd ain gluot schlahe dar vnnder vnd prat [98r] es kuell vnd lass nit verprynnen vf dem rost Also hastu dreyerlaj essen von dem visch das ain gepachen Das annder gesotten Das dritt gepratten .

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