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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Perch puree

Wilt du machen ein guot muos .


München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 162vRecipe Nr. 58 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.58, m11.65, bs2.11, ds1.53, ds1.59Shared ingredients: m11.58Same ingredients in following recipe: 5Same tools in following recipe: 0


Main ingredient: fishPreparation: pureeType: -

Wilt du machen ein guot muos . Ein gebacken muos von vischen dar zvo solt du nemen einen bersich gebeizt in ezzig . vnd wirf in denne in milich die do si von mandel gemachet . mit ris mele wol gemenget . vnd ein wenic smaltzes dor ingeton . vnd mit erwellet daz ist gar guot vnd versaltz niht