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, prepared in three ways

Wie man ain fisch beraiten sol jn treyerlay farb


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 188rRecipe Nr. 1 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: bs1.257, bs1.279, gr1.37, w4.60, pa1.14, a1b.17, db1.24, b1.70, wo1a.1Shared ingredients: wo1a.1Same ingredients in following recipe: 1 1 2Same tools in following recipe: 1


Main ingredient: fishPreparation: -Type: show dish

Wie man ain fisch beraiten sol jn treyerlay farb Wildu machen dreyerley essen von ainem fisch das er dennocht gantz seyso nim jn vnd leg in auff ainen rost vnd bespreng daz das haupt stuk mit mel vnd begeusz es mit haissem smaltz als lang bis daz dich bedunkcht es sey genuog hab vnd pra vnd soy vnd vnd daz er tail vnd slach ain schoen weiss tuoch vmm darauff vnd dan mar haissen wein vnd wasser ?? man smaltz darein vnd das wasser so wird es sich schon vnd tuet wenig gluott darvnter dann das swantz stuck das saltz schon vnd fisch??? ab mit ainem messer vnd ain gluot slach dar vnder vnd prat ez kuol vnd lass es nit verprinnen ??? gettn rost also haustu dreyerlay essen von ainem fisch ain gesotten daz ander gepachen daz drytt gepraten

Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"