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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Pike sauce, thick

ein gallrien von fischen von einem hecht


Heidelberg, Universitätsbibl., Cod. Pal. germ. 551Source Collection: H2, fol. 199rRecipe Nr. 14 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: -

Item wildu machen ein gallrien von fischen von einem hecht gar schun solthu den hecht sieden vnd lasz den proten dar von vnd nym den hong vnd secz es auff ein kolln vnd laß das sieden vnd nym des hechcz prot vnd pfeffer vnd czucker genug vnd thu das vnter ein ander vnd mach es nicht czu dick noch czu dun das es sich giessen laß als ein latwerg as auf ein schussell versalcz es nicht etc.