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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Carp, roasted, with brown butter and bitter orange juice

Gebratenen oder geklippertenn Karppenn


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 087rRecipe Nr. 106 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.106Shared ingredients: wo8.106Same ingredients in following recipe: 4Same tools in following recipe: 0


Main ingredient: fishPreparation: roastType: -

Gebratenen oder geklippertenn Karppenn etc. Nim einen Messigen Karppen nicht zu groß vndt nicht zu Klein Reiß ihn Aufm Rucken Auff schuppe ihn Aber nichtt Menge den [87v] Ingber Pfeffer Neglein vndt Saltz vndereinander vndt bestreuhe den Karppen Auff beyden seitten wohl damitt Lege ihn dan Auff einenn Rost vndt laß ihn Auff beyden seitten wohl braten wan er nun fast halb gebraten ist So begeus ihn Auf beiden Seitten mitt einem heissen schmaltz vndt las ihn vollendt braten Wan man ihn nun Ahnrichten will so trucke den Safft von 5 Pomrantzen darauff So ist es Rechtt vndt Guett etc.

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