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.

Pike in lemon sauce

Hechtten in lemonj zu Kochen


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 054rRecipe Nr. 108 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo8.88, wo9a.108, wo9a.84Shared ingredients: wo8.87, wo8.89, wo9a.108Same ingredients in following recipe: 4 4Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: sweet

Hechtten in lemonj zu Kochen Seuedt denn hechtt wie Sonsten Im wein vnd essig Nimb darnach ein guetten wein thue Saffran Imber zimet zucker vnd geschnittene lemonien daran vnd Seuedts miteinandter vnnd giess die obgemeltte bruee An denn hechtt wanns halber gesotten sein vnd seued denn hechtt wol vmb in gemeltter bruee Alls dann richtts An etc.

Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"