CoReMA

Cooking Recipes of the Middle Ages

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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.

Spice sauce for fish

Ain Speties

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 093rRecipe Nr. 250 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.250Shared ingredients: wo7a.250Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: spicesPreparation: sauceType: sweet

Ain Speties zumachen zu denn vischen Nim zimetroern vier loth Inngber i 1/2 loth pfeffer ein 1/2 loth paradeiß Koerrnner Pfeffer [93v] ein loth Gallgent Negel Tortmarj muscat Ieder eins eines guelden schweer ganntzen saffran vnd Rauten Sanickell Iedes zweyer guelden schweer weich denn saffran vnd Sanickel ein ein stund oder zwo in ein guetten brannttn Wein schneid die zimetroern Inngwer Gallgent Mußckat Clein die Annder ding laß vngeschnitten thues dann alles vnndereinannder in ein Moerser vnd Nimb Acht loth zuckhers darzu geueß darnach denn Saffran vnd Sanickel mit sambt dem Wein daran stoß das gar Clein werdt faehe es nicht biß der Saffran vnd Sanickel gar wol mit Allen dingen vermischt wierdt darnach faehe es will es Aber nit durchgehen laß es verdeckht stehn Im Sib oder Ann der Sonnen oder in der stuben biß es Roesch wierdt dan so stoß faee es gar misch Alles wol Ab durch einannder du magst ein wenig zucker darzu nehmen oder gar Khein wie mann will






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