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.

Fish aspic

Sultz visch

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023 Source Collection: B3, fol. 124rRecipe Nr. 16 Dating: 1497Origin: place of origin unknownLang: Alemannic

Similar recipes:

Same title: b3.12, b3.16, b4.197, gr1.96, w1.200, pa1.50, pa1.89Shared ingredients: b3.16

Categories:

Main ingredient: -Preparation: -Type: -

Sultz visch Item nym win vnd essich vnder ainandren vnd ain wenig byeer dar vnder vnd waesch die visch da mit vnd nym Ingeroesch vß den vischen vnd mach eß rain mit ainem messer vnd nym die schuoppen In ain suberß tuechlin vnd sud eß by den fischen In den win vnd In dem wasser vnd [124v] thuo daß Ingeruesch dar zuo vnd wenn du sy wol gesotten hast so syh die brue her ab vnd leg die visch dar vß In ain schussel vnd laß sy vber schlachen vnd laß denn die brue wol vnder ainandren syeden vnd wurtz sy wol vnd thuo sy dann herab vnd laß ouch vber schlachen vnd guß eß dann an die visch so gestat sy an zwyfel vnd woellend Ir so mugend Ir ouch wol ain klain aersen dar In thuon die brue oder die hasen blater dar In syeden vnd dar In thuon vnd deck sy mit zuo wann sy werdent fal vnd wiltu sy gar sichtig vnd luter vnd klar machen so laß sy wol gefallen vnd saig sy dann ab vnd laß denn erwallen vnd thuo daß gewurtz dar an vnd thuo dann die brue an die visch






B3 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1023"