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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Butter sauce for fish

ein Putter Suppen An Khapen gruendtel oder pfriln


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 116vRecipe Nr. 12 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.12Shared ingredients: wo7b.12Same ingredients in following recipe: 3Same tools in following recipe: 1


Main ingredient: -Preparation: sauceType: -

Wildtu ein Putter Suppen An Khapen gruendtel oder pfriln machenn etc. So Nim ein lautter arbais Supen thue ein putter darein Margeran oder Annder wolgeschmackht Kreuettel die zerschneid Clein vnd thue sie in die Supen Salltz sie gilbs gar ein wenig oder gar nit wie du willtt thue ein wenig Ingber vnd pfeffer darein seuets wohl in einer pfann Klopfs die weil es seuedt Wenn der fisch gesotten vnnd Auf der Schuessel seindt So geueß die Suppen darueber vndt Seich sie darahn durch ein Sib So ist sie bereith Ettlich lassen Auch die kreuetter gern darinn

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