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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Stockfish, braised in cream and onion

In Raumb mach in Also


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 050rRecipe Nr. 131 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.131Shared ingredients: wo7a.131Same ingredients in following recipe: 2 3Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: preserve

In Raumb mach in Also Seuedt ain stueckh Stockhuisch so lanng man ein Estenn visch Seuedt vnd Nimb in vnnd leg in kallts waßer vnd klaub die gradt vnnd das vnsauber daruohnn thu in in ain hafen zwifl schneidt rost in Im schmaltz vnd geueß ein milch raun daran der Sueeß sey vnd seued in mit dem zwifl vnnd geueß An stockhuisch laß Sieden als lanng Alß ein Essen visch gilbs vnnd stups thu erlich weinberle darein vnnd richts uf baeet schniten Ahn

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"