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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Fish as collared pork

prest visch


Wien, Österr. Nationalbibl., Cod. 5486 Source Collection: W4, fol. 093rRecipe Nr. 128 Dating: part I-III: 1451; part IV: 1st half of 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.190, b6.23, gr1.203, gr1.73, w1.193, w4.128, pa1.1Shared ingredients: wo9a.59, wo9b.106, w1.193, w4.128, k1.176, k1.23, k1.55, pa1.17, so1.144, so1.4, wo1a.2, wo1c.4, wo3b.51, wo7a.108, wo7a.109, wo7a.109#Alt_dish_3, wo7a.126, wo7a.89, wo7b.1, wo7b.15, wo7b.19, wo7b.2, wo7b.228, wo7b.3, wo7b.4, wo7b.7, wo7b.8, wo7b.87, wo8.114, b4.190, bs1.252, bs1.258, bs1.36, bs1.38, gr1.131, gr1.169, gr1.56Same ingredients in following recipe: 0Same tools in following recipe: 0


Main ingredient: fishPreparation: aspicType: show dish

Wildu etc. prest visch so sewd si vnd tuen di grat dar aus vnd wurcz si dann gar woell vnd press si dann vnd mach si ab zu dem ersten E du sy geprest vnd gib si dann wie tue wild gesniten vnd zuker dar auff oder In eim guten Iuessel oder gehiczt auff einer gluet oder wie du wild etc.

W4 - "Wien, Österr. Nationalbibl., Cod. 5486"