Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Fish, prepared in three ways

Von gepraten vischen die beraitt also


Basel, UB Basel, AN V 12Source Collection: Bs1, fol. 104vRecipe Nr. 279 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: b1.70, wo1a.1, w1.16, w4.60, w4.65, k1.3, wo7b.6, wo8.132, wo8.134, wo8.289, bs1.257, bs1.279, bs1.289, gr1.37Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fishPreparation: -Type: show dish

Von gepraten vischen die beraitt also Item Nym ain erwellten visch pey drej stucken vnd das du wild gesoten han das Bewind mit ainem nassen tuoch aussen geneczet vnd leg den visch auf ainen rost vnd begeuss das annder stuck mit schmalcz vnd stupffs voren vnd ain mel darauf Das dritt lass sunst praten .

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