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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Stockfish, fried

Ein gmues von stokvischen


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 015vRecipe Nr. 129 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.125, w1.129Shared ingredients: w1.129Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: fish fishPreparation: pan fried panfriedType: -

Ein gmues von stokvischen NIm ein stokvisch vnd weassern zwen tag vnd ij nacht an dem driten tag nym In heraus zeuch Im die haut ab das sy gancz beleib hakch Im den zagel einer spann lang ab vnd tue den von einander vnd dy great tue heraus vnd laa chaine dinn beleibem vnd das Im dy seitten also gancz beleib vnd leg in auf ain schussel nym das ander tail do mach iiij stukch von nach der twirch vnd tue es in ein hafen das der mag also gancz beleib vnd legs in den hafen zu den andern vnd losz in sieden wann du nu greifts das er sich tailt so leg in heraus in ein kar vnd tue ein rain wasser darauf vnd tue dann dy great douon pletern so du praitest machst was der grossen pletern sein dy solt du pachen In einem oel ein winczig mel solt du strean darauf pach den ab in einem smalcz oder oel was du hast do mach ein swarczen pheffer an vnd tue guet gwurcz daran versalcz nicht gib ez hin

W1 - "Wien, Österr. Nationalbibl., Cod. 2897"