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 sauce, thick

Galreit von vischenn


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 190rRecipe Nr. 23 Dating: I. 1471-1475 / II. ca. 1475 / III. 1450-1455Origin: Bavarian-Central German border regionLang: Bavarian, Bavarian

Similar recipes:

Same title: br1.14, h2a.23, h2b.14, w4.40, wo3b.167Shared ingredients: br1.14, h2a.23, h2b.14, bs2.15, db1.19, wo3b.167Same ingredients in following recipe: 1 1Same tools in following recipe: 1


Main ingredient: fishPreparation: sauceType: -

Galreit von vischenn Wiltu machen ein Galreit von vischenn von einem hecht So sewd denn hecht gar schonn Vnd laß Im das prat da vonn vnd nym dann honig vnd setz es auff ein kolenn vnd lasz das siedenn vnd nym des hechtes prat vnd pfefferr vnd Zucker genvng vnd thue das durch ein anderr weder Zu dunn noch Zw dick das es sich giessenn lassz als ein laterge auff ein schussell vnd versaltz es nicht