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, boiled with parsley root and olive oil

Einen Hecht mit Pettersilgen wurtzel mit Baumohl etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 090rRecipe Nr. 69 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.69Shared ingredients: wo9b.69Same ingredients in following recipe: 4 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Einen Hecht mit Pettersilgen wurtzel mit Baumohl etc. Nim Pettersilgen wurtzel mache in fein Rein schneide sie scheublicht Thue sie in ein Toepfflein geuß waßer darauff laß sie fein weich sieden thue einen gutten leffeluol zucker darzu nim den hecht Reiß in vnd Schiepff in auch schneidt in zu stucken wesche in sauber aus setze in vber saltz in auch nicht zu sehr wen er wol gesotten nim die selbige Pettersilgen wurtzel vnd schutte die [90v] darein vnd geuß ein gutten grossen leffeluol baumoehl darzu vnd Pfeffers vnd laß ein sieden doch das brue beheltt also ists Recht etc.






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