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 skin, stuffed with pike farce

ein hecht huebsch fuellen

Metadata:

Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)Source Collection: Br1, fol. 232vRecipe Nr. 17 Dating: ca. 1430/40 (Adamson 1996, 291); mid-15th c. (Honold 2005, 26)Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: br1.17, w1.31, db1.22, ds1.38, ds1.47Shared ingredients: br1.17, wo3b.170Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: show dish

Item wild ein hecht huebsch fuellen So zewch im die hawt ab vncz auff den zagl vnd zereis in nit . vnd verslach die hawt in ein nass tueech auff den zagell . da mit laz daz prat von dem grat mit einem messaer . vnd leg ez fur dich auff ein panchk vnd hakch ez chlain . vnd nim dar zw ain rocz ay vnd gutt gewuercz . vnd mach ez gell vnd fuell ez wider an den grat alz ez vor gewesen ist da mit zewch den palg also grueenen dar ueber vncz an daz hawpt da mit leg in in ein gueetw prw die wol gewuerczt sey mit wein vnd mit Esseich . vnd laz ez sieden vncz daz ez sein genueg gewin [233r] so ist ez perait

Br1 - "Brixen/Bressanone, Bibliothek des Priesterseminars, Cod. I 5 (Nr. 125)"