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 as collared pork

prestsweinchophf von vischen


Graz, Universitätsbibliothek, Ms. 1609Source Collection: Gr1, fol. 070vRecipe Nr. 203 Dating: 2nd half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.190, b6.23, gr1.203, gr1.73, w1.193, w4.128, pa1.1Shared ingredients: gr1.203Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fishPreparation: aspicType: show dish

Item will dw machen prestsweinchophf von vischen So nym charphenn oder flem oder parben vnd schabb yn schon vnd slach yn schon auff vnd mach yn czw stucken vnd thue ynn In ain phann vnd gewß dar an halbs mit wasser vnd halbs mit wein vnd das die prue ains vingerr hoch gee vber dy visch vnd heb sy vber ein guett fewr vnd laß sy sieden vnd salcz sew leich vnd stupp sy das sew halbew sey gesotten So seich die prue in ain schussel vnd nym dy guetten dar awß vnd hack das pratt ein wincziges durch einander vnd thue es dan wider in dy phann vnd gewss [71r] die prue vnd la es wider ein wenigs sieden vnd dy schueben stoß sy dan vnd streichs durch vnd gewss alles czambmen in ain phann vnd la es sten vnczt das es hertt werdt so heb es wider vber ein fewr vnd czuck es wider her abb pald vnd slach es auff ein panck vnd sneydt es in ain chaltew suessew prue das gib in der vasten fur prest swein chophff dar etc.