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 soup

hechtten Suppenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 101vRecipe Nr. 275 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.275Shared ingredients: wo7a.275Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: fishPreparation: soupType: -

hechtten Suppenn Nimb die hechtten Mach stueckh darauß seuedts in wasser Kost in ein salltz hatt ehr sein gnug oder zu wenig Salltz in baß so er recht gesotten ist seihe die bruee herab thue butter drein laß allso wol durcheinanndter sieden vnd Stueppe es mit Inngber vnd zimetroern woll wildtu gern ein wenig pfeffer stuepp darein thain magst auch thain thue darnach denn hechtten die haut fein ab geueß die Suppen mit dem Butter darahn laß ein Cleine weil sieden allß lanng zwey Ayer dann so geueß die Suppen auf bethe Semmel schnitten leg die Stueckh hechtten All halben darauff Stuepps so ist es bereitth

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