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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Hollow roast, fish

ein fisch bratten


Solothurn, Zentralbibliothek, Cod. S 490Source Collection: So1, fol. 009rRecipe Nr. 52 Dating: not before 1487Origin: place of origin unknownLang: Upper German

Similar recipes:

Same title: bs1.258, k1.78, so1.52, wo1a.2Shared ingredients: k1.78, so1.52Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: fishPreparation: roastType: -

§ xxij Item ein fisch bratten mach gelicher wis als ein holbraotten vor gesagt Nim ein hecht bereite in schon vnd loess im denn gratt ab vnd mit wuertzenn ab gesoten als ein sin sol behalte die brue vnd stos in in einem muersing mit win ber vnd mit honig gesottenn mit wuertz vnd mit saltz vnd ein wenig mell das temperier gar wol mit enweinig Mitt milch schmaltz vnd schalach das vmb denn spis als denn holbrattenn vnd leg in zuo dem fuer vnd nim das hoeppt vnd denn gratt vnd schwantz hack das zuo stuecklin mit dem schweis sued es ab mit win gar wol vnd rib lebkuochenn mach es ab mit wurtz vnd saltz vnd mit der fischenn brue vnd versuoch es gar wol wiltu den hecht vor nit siedenn So hack in gar klein stos in in einem muersing vnd Bereite in mit der spicerie vor geseit vnd gelert

So1 - "Solothurn, Zentralbibliothek, Cod. S 490"