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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Pike, boiled with bacon, onion and parsley root

Einen Hecht mit zwiebeln Speck vnd Pettersilgen wurtzeln etc.


Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 090vRecipe Nr. 70 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.70Shared ingredients: wo9b.70Same ingredients in following recipe: 6 1Same tools in following recipe: 0


Main ingredient: fishPreparation: boiledType: -

Einen Hecht mit zwiebeln Speck vnd Pettersilgen wurtzeln etc. Nim Pettersilgen wurtzel schabe sie sauber darnach nim zwiebeln speck vnd Pettersilgen wurtzeln auch ein wenig grune Pettersilgen vnd geweichte semmel komen hackes wol durcheinander darnach Pettersilgen wurtzell noch mehr vnd schneide sie lenglichten nim den hecht schiepffe in Reiß in vndt schneidt in zu stucken wesch in sauber nim waßer setz es vber in einem keßel wirff die lenglichte Pettersilgen darein Thue den hecht auch darzu laß in wol auff sieden scheume in fein rein thue das gehackte auch darzu vnd wens wol mit einander gesotten so wurtz es ab mit Pfeffer vnd saffran laß wieder vff sieden also ists recht etc.

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