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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Carp in lemon sauce

Carppen mitt Lemonien zue Siedenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 084vRecipe Nr. 102 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.102, wo8.103Shared ingredients: wo8.102Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: -

Carppen mitt Lemonien zue Siedenn etc. Schuppe den Karppen vndt schneidt Ihn Am Rucken Auff vndt laß ihn Also gantz oder mache stucken daraus vndt Seudt ihnen in eim [85r] gesaltzenen wasser darnach So geus der Bruhe ein wenigk dauon vndt thue so viel Essigk vndt ein guett Stuck Butter daran schneide etzliche lemonien vndt thue es darzu wurtze es dann mitt Ingber Pfeffer gantzen mußcaten bluett vnndt Saffran Laß vollendt einsieden Richte es dan Ahn vndt streuhe Ingber daruber So ist es Rechtt vnndt Guett etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"