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, living, in aspic

ein sulcz mach da lebentig visch vntter gendt


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 051vRecipe Nr. 159 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: gr1.159Shared ingredients: gr1.159Same ingredients in following recipe: 1Same tools in following recipe: 0


Main ingredient: fishPreparation: complexType: show dish

Item will dw ein sulcz mach da le[52r]bentig visch vntter gendt so nym dw mett da sewt dw dy visch Innen welcher lay dw sulczen wilt vnd dy chlain vischel dy dw vntten auff dy schussel lassen wilt dy sewdt in lautterem wein ab vnd nym ein chochsilber vnd thue in iglichcz vischel als ain arbayssen vnd wan dw dy vischel dy dw sunst wilt sulczen dy dw legst auff dy chlain dy temperir mit ymber vnd mit muscat plue dy sulcz vnd gewß dy sulcz chalt wan es gestett So mag mans woll herren fur seczen etc.