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.

Pike, roasted, in onion sauce

Item etc.


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 199rRecipe Nr. 69 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1a.69, wo3b.130Shared ingredients: wo1a.69Same ingredients in following recipe: 1Same tools in following recipe: 1


Main ingredient: fish fishPreparation: pan fried panfriedType: -

Item etc. Schuepp ainen hecht oder mer haw sy zestucken prat sy an ainem spisz so sy gar gepraten seind so lasz sy erwallen jn dem condament das da geschriben stant von dem zwifel etc. [199v] Nim den zagel als als ferr er vaist sey vnd prat den wann ez nach nit gepraten sey so spreng jn mit ymber vnd mit pfeffer laesz jn dar naech gar praten vnd gib jn dann ze essen etc. den Rueggen von dem luchsz den prat auch also das ander sewed jn wasser vnd essich

*Kalbendin* (Subrecipe Nr. 1) [cooking recipe] nim rinten von ainem Ruegken prat gewaicht jn essich nim ymber mer dann pfeffers vnd ain wenig kumichs mach das jn essich er wel es eben vnd gib ez pey dem visch das condiment haisst ain kalbendin das mag man essen mit allen visch vnd wildpraet etc.

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