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

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Parsley, grow instantly

WIlldu das dir petersil wachs ee das dy huner syeden


Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 028vRecipe Nr. 250 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: b4.249, bs1.284, w1.250, b1.75, b1.76Shared ingredients: w1.250Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: herbsPreparation: -Type: show dish

WIlldu das dir petersil wachs ee das dy huner syeden nym petersil der nicht vorr gewachsen sey vnd der sam mues halber heurig sein vnd halber virdig den soltu in ein roten wein legen do lasz in xij tag in sten do soltu nemen der erden do er aus gewachsn sey vnd nym weinrebem vnd prenn dy schon vnd mach aschen dar aus vnd nym ein pon stro vnd prenn das schon zu aschen von dem pon stro vnd von dem reben gleich vnd zwir als vil erden dorczu do der petersil auf gewachsen sey vnd meng das durich einander mit regenwasser nicht gar zu kalt nym ein hafen dekch vnd leg dy erden dorauf vnd tu den sam darin das des nicht zu vil sey vnd strew dy erden darauf das der sam bedek sey vnd lasses also ein weil sten vnd laa dy huner sieden so weagst der petersil ee dann dy huner sieden

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