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.

Fish roast as roe-deer in lent

Rechpraten in der vasten


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 190rRecipe Nr. 8 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.8, wo3b.59, wo7a.86, wo7b.226Shared ingredients: bs1.112, er1.2, wo1a.8, wo7a.86, wo7b.226Same ingredients in following recipe: 1 1Same tools in following recipe: 2 1 1


Main ingredient: fishPreparation: roastType: lent dish

Rechpraten in der vasten Nim grosz fisch welherlay sy seygen vnd tuo den grat vnd die schueppen da von vnd zer hack die praeten gar klain vnd reib ain weis prot dar vnder vnd gewuertz das wol vnd mach das zuo samen mit ainem nassen messer auff der anricht jn dem form als ain rechpraet vnd leg das in ain pfannen vnd erwell es dar naech nim ain spisz vnd stoss jn dar durch vnd spick jn mit ainem gruen hechtpraten so wuert ez ain rechpraet jn der vasten jn der vasten jn der vasten etc.

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