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.

Eel, seasoned under the skin, roasted

Von dem ael


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 047vRecipe Nr. 127 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: m11.19, ds1.18, wo1a.66, wo3b.127Shared ingredients: wo3b.127Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: fishPreparation: roastType: -

Von dem ael Item nym einen frischen al treib im ab den sleym in kaltem wasser loes dy hauet bey dem haubt vnd zeuch die vber den tzagel das sie nicht ab her koem hack saluan petersil darczu gestossen ingwer pfeffer aneys salcz wirf es auf den al vnd zeuch di hawet wider vber bespreng in mit salcz leg in auf einen rost prat in gar gib in hin

*Eel skin, stuffed with eel* (Subrecipe Nr. 1) [cooking recipe] So du die hawt abgeczogen hast so sneid im ab das haeubt vnd seud in gar loes aues die grat vnd hack den al vnd nym saluan air vnd schon prot pfeffer Ingwer aneys [48r] saltz da mit full die hauet nit vol full das haubt auch prat in gar vnd gib hin etc.

Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"