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.

Pike in polish sauce

Ein andtern Polnischen Hechtt zu Kochenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 025vRecipe Nr. 50 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.38, wo9a.49, wo9a.50, wo9a.51Shared ingredients: wo9a.50Same ingredients in following recipe: 3 11Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: foreign

Ein andtern Polnischen Hechtt zu Kochenn Wilttu einen Polnischen hechtt sieden So schuepe in fein rein vnd seued in wie man pflegt saltz fisch zu Kochen mit halb wein vndt halb wasser vnnd Nim petter silgen wurtzel vnd schneid sie fein Clein vnd Auch oepffel vnd laß es flugs kochen das es fein weich wierdt vnnd reib es darnach durch ein haerin tuch mit der Supen damit dassselbige gekochtt ist vnnd geueß die erste bruee damit der hechtt erst gekochtt hatt fein rein abe vnd geueß dise vorgemelltte bruee darauff vnnd thue darein Ingwer Saffran zimmet rindten pfeffer vnd zucker darnach man es will Suess haben

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