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.

Horseradish sauce for carp

Ein Krehn Suppen vber ein bachenn Karpffen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 115rRecipe Nr. 9 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.9Shared ingredients: wo7b.9Same ingredients in following recipe: 1 3Same tools in following recipe: 2 1


Main ingredient: herbsPreparation: sauceType: -

Ein Krehn Suppen vber ein bachenn Karpffen Nimb ein Krehn vnnd ein hannd voll Manndelkern Stoß es durch ein anndter gahr Clein [115v] vnd Nim ein guette milch in ein Pfann vnd laß heiß werdten Salltz sie vnnd Rueer es wol durcheinannder vnnd wenn der Karpfen gebachen ist So geueß denn Krehn in der milch weil er heiß ist Auf die Schuessel vber denn brathen Karpffen So ist ehr bereith du magst Auch ann der milch statt Arbeis Supe nehmen Ist Auch guett die hechtten Auch allso etc.

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