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.

Stockfish, fried

Ein gemuess von Stokch vischen

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 091rRecipe Nr. 125 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.125, w1.129Shared ingredients: b4.125, w1.129

Categories:

Main ingredient: fishPreparation: pan friedType: -

Ein gemuess von Stokch vischen NYm ein Stokch visch vnd waessernn zwentag vnd zwo nacht an dem dritten tag nym In heraus zeuch Im die haut ab . das Sy also gancz peleib hakch Im den zagel einer spann langk ab vnd tue den von ein ander vnd tue die greatt tue heraus vnd la chain darIn peleiben vnd das Im die seitten also gancz peleib vnd leg In auff ein schuessel Nym daz ander tail da mach vir stukch von nach der twirch vnd tue es In ein haffen das der also gancz mag peleiben vnd legs zu dem anderen in den haffen vnd lass In sieden Wann du nue greyffst das er sich tailt So leg In heraus in ein Koer vnd tuee ein rain wasser darauff vnd tue dem die greatt dauon pletternn so du praitest macht was der grossen pleter sein die solt du pachen in einem oell nym winczig mel solt du stewben dar auff pachs denn ab in einez smalcz oder oll was du hast do mach ein [91v] Swarczen pheffer an vnd tue guet gewurcz daran vnd gib es .