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, stuffed with pike offal

Von ainem gefullten hecht

Metadata:

Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187 Source Collection: B4, fol. 073vRecipe Nr. 13 Dating: mid 15th c.Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b4.13, w1.13Shared ingredients: b4.13Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fish offalPreparation: roastType: -

Von ainem gefullten hecht NYm ein anderen hecht vnd sneiden oben an der kchew vnd rawmm zwischen dem visch vnd der heawtt des solt du nicht vergessen vnd zeprich der heawt nicht zu peden seitten solt du den magen vnder greiffen als einem Iungen huendlein leber vnd magen nym her aus den ker vmb vnd full In schon vnd nym von einem anderen hecht zway stukch oder drew vnd hakch das klain vnd [74r] nym den swais Darczue so wirt die full prawn nym negelein Darczu so wirt es swarcz vnd full den magn damit vnd la In sieden vnczt an die stat Wann der magen gesotten ist So tue In wider In den hecht vnd die leber darczu vnd tue Im mit dem salcz recht mit diser full full den hecht vber all das die hawt nicht zuvol sey So prist sy nicht

B4 - "Berlin, Staatsbibliothek zu Berlin – Preußischer Kulturbesitz –, Handschriftenabteilung, Ms. germ. qu. 1187"