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.

Pike aspic

Wie man ein galradt von hechten machen schol


Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 085rRecipe Nr. 19 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.185, w1.188, bs2.15, db1.19Shared ingredients: br1.14, db1.19, wo3b.167Same ingredients in following recipe: 0Same tools in following recipe: 1


Main ingredient: fishPreparation: aspicType: savoury

Wie man ein galradt von hechten machen schol Wer ein Galradt machen wil von hechten Der nem lautter schon honigk mit wein vnd nem ein hecht vnd syed den gar schon vnd lass das geprat da von vnd nym das honig vnd setz es auff ein cholen vnd las das syeden vnd nym des hechtz pratt pfeffer [85v] vnd zucker gar genueg vnd thue das durcheinander weder zedick noch zeduenn das es sich gyessen las als ein lattwari auf ein schussel da mit ist es peraytt