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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Eel, seasoned under the skin, roasted

Frisch Ele


Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 126rRecipe Nr. 18 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.19, ds1.18, wo1a.66, wo3b.127Shared ingredients: b4.199, w1.202, m11.19, ds1.18, wo1a.66, wo3b.127Same ingredients in following recipe: 6Same tools in following recipe: 0


Main ingredient: fishPreparation: -Type: -

Frisch Ele NIm frische Ele vnd wasche In abe den sleym mit kalter aschen loese Im abe die huet by dem heuebte vnd czueche die nyder bisz an den czagel hack Salbey vnd Pertersilgen vnd thu darzcu gestossen Ingwer pfeffer enys vnd salcz zcu massen wirff uff die Ele vnd czuehe die hut wider ueber besprenge die ele ussen mit salcze vnd brat sie gar uff eynem huelczin rost vnd gib sie hin

Ds1 - "Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°"