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

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Pike, skinned, boiled

Wildw in verkeren so vercher inn also


Debrecen, Tiszántuli Református Egyházkerület Nagykönyvtárschatt, R 605Source Collection: Db1, fol. 088rRecipe Nr. 23 Dating: 1469-1474 and beforeOrigin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: db1.23Shared ingredients: br1.18, db1.23, wo3b.170, wo3b.170#sub1Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: fishPreparation: boiledType: show dish

Wildw in verkeren so vercher inn also Wildu In vercheren Ich mayn den hecht So thue ym mit den palg als ich dich vor ge[88v]lernt han Wart das der palg verpunden sey in einem nassen tuech und leg dy visch in ein prue vnd lass yn syden vnd huet des Zagels das in dy hitz icht ? pren Nym yn her aus vnd prich sein nicht vnd leg in auf ein rost vnd pren in nicht Beslach in mit totteren die wol gewuertzt sein vberall das haubt lass sten da mit Zeuch In dem palk wider dar vber also gruen vntz an das haubt