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 aspic with parsley root and olive oil

Eine Hecht gallert mit baumoehl vnd Pettersilgen wurtzel etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 097vRecipe Nr. 89 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.89Shared ingredients: wo9b.89Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: -

Eine Hecht gallert mit baumoehl vnd Pettersilgen wurtzel etc. Nim Hauß blassen Thue sie in ein Topff geuß waßer darauff vnd laß sie wol sieden als dan nim Pettersilgen wurtzel schneidt sie fein lenglicht darnach nim ein hecht schipffe in wasch in sauber aus schneidt in zu stucken darnach nim ein kessell Thue die Pettersilgen darein geuß waßer darauff laß wol sieden als dan so es gesotten saltz es waßer Thue den hecht darein geuß das waßer von der hauß blassen durch ein heren Tuch Thus auch zum hecht vnd laß wol sieden doch das der brue genug bleibt ist recht etc.






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