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.

Black onion sauce for fish

Ein Schlechtte Schwartze Supen zu machen vber fisch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 114vRecipe Nr. 8 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.8Shared ingredients: wo7b.8Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Ein Schlechtte Schwartze Supen zu machen vber fisch Stich denn fisch vnnd fahe denn schweiß Inn Wein schiept vnd salltzt ihn wieuor stehet [115r] vnnd Nimb Wein vnnd denn dritten theil wassr das geueß ann denn fisch vnnd der schweiß Auch gewuertzt sey thue hoennig oder zucker darein vnnd laß ihn Resch sieden wie annder eingemachtte fisch vnnd ehe der fisch deß Siedens genug hatt Sollst du einen zwifel gar Clein hackhen vnnd wohl Roesten in einem schmaltzs vnnd sollst in ein die Suppen thun An denn fisch wildt du dann die Suppen dickh haben So thue einen letzelten darein den seuedt darinn Wie vor stehet vnnd seuedt ihn dann biß sein genuegen Hatt






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