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

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Fish in parsley root broth

Ein Suppen mit geschelten vischen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 172vRecipe Nr. 109 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.109Shared ingredients: wo7b.109Same ingredients in following recipe: 2Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: -

Ein Suppen mit geschelten vischen So acht vmb ein guette lauttere Arbeis bruee die thue in ein saubern hafen vnd Nim Pettersillgwurtzen darein laß sieden biß die wurtzen weich werden Allß dan gewuertzs mit gestossen pfeffer vnd gantz Muscatblueet thue schmaltz darein vnd Nim dan geschelt visch vnd seuedts in der Arbeis bruee ein wenig biß sie sein genug haben gilb die pruee ein wenig wie dj kopen richts auf beht brod An ob man will mag man ein wenig Khranen [173r] Mandel stossen vnnd Auf die schuessel der visch thuen wie auf ein digen fleisch

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