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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Pike, stuffed with pike

Wiltu ain Hechten fuellen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 036vRecipe Nr. 92 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.12, w1.12, wo7a.92Shared ingredients: wo7a.92Same ingredients in following recipe: 1 2Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: show dish

Wiltu ain Hechten fuellen Wiltu ein hechten fullen so zeuch Im die haut ab biß vf den schwantz zerreis die haut nit vnnd zerschlags nit vnd schlag die haut in ein Naß duech darnach loß das braet mit ainem meßer vom gradt hackh daz Breth Chlein Nimb dartzu ein rochs ay zwiers vnnd schlags vnnd saltz das breth wider an dem grath zeuch dann denn [37r] denn balckh seueberlich drueber biß an denn kopf darnach leg in in ain wholgewuertzte brueehe mit wein vnnd Essig biß sein genueg hatt

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