Cooking Recipes of the Middle Ages


Buttons underneath highlight semantic annotation visualisation, buttons are displayed in relation to the annotation of the text (if a button is not here, the data is not annotated!)

  • 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

License and citation suggestion available via buttons next to manuscript signature below the manuscript image.

Partridge Furhes

Ein furhess von rephuner


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 018vRecipe Nr. 157 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: b4.155, w1.157Shared ingredients: b4.155, w1.157Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: game poultryPreparation: furhesType: -

Ein furhess von rephuner NIm drew rephuner vnd swais von andern huner vnd hakch ein hun enviere vnd seud sy in dem swais nim ein aphel vnd ein czwiual vnd swaicz mit einerander vaisten das daran ist dir der swais zu dunn so nym ein rinten protz vnd prenn die vnd tue die daran vnd mach in mit gwurczen ab vnd tue kain saffran dar an wildu furhesz haben

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