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.

Asp tail, roasted

Ein praten schaid czagel


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 004rRecipe Nr. 22 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: b4.22, w1.22Shared ingredients: w1.22Same ingredients in following recipe: 3Same tools in following recipe: 0


Main ingredient: fish fishPreparation: pan fried panfriedType: -

Ein praten schaid czagel NIm den czagel als verr er vaist ist vnd prat In so er nahent ist gepraten so bespreng in mit Innwer vnd mit pheffer prat In vollen vnd gib In hin

*Saddle of salmon with caraway sauce* (Subrecipe Nr. 1) [cooking recipe] Den ruk von dem lachs den prat auch also das ander seud In wasser vnd In esseich nym Innwers mers denn pheffers vnd ein wenig chuem mal das mit esseich erbell ez eben dikch gib es mit dem visch dikch condiment haist galentin das mag man essen mit allerhant visch vnd wilpret

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