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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Sauces, two different for pike in two ways

Mach zwayer laey salsen vnd ein supplein an den hecht


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 003rRecipe Nr. 15 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: b4.15, w1.15Shared ingredients: w1.15Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: -Preparation: sauceType: -

Mach zwayer laey salsen vnd ein supplein an den hecht ZV dem zagel mach ein gruene salsen die slach durich mit esseich so wirt sie scharf vnd vnd tue gwuercz daran zu dem hauepp nym ein vierdung weinper vnd I virdung mandel die schon stoez die weinper vnd die mandel durich einander

*Southern wine and spices sauce* (Subrecipe Nr. 1) [cooking recipe] wild ein gute salsen haben die solt du mit rayuol oder mit rumanie durich slahen do tue ein guet gwurcz an vnd zuker so hast du ein gute salsen

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