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 fish and spices

Gefuelte Hechte

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 125vRecipe Nr. 17 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.18, ds1.17Shared ingredients: m11.18, ds1.17Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Gefuelte Hechte Gefulte Hechte sal man also machen man nem gefuege hechte vnd schuppe die vnd loesz In abe den darm zcu den oren usz nym vische welcherley sy sein vnd swede sie vnd thu die greth da von stosz sie In eynem moerser hack darzcu salbey pfeffer kuemmel vnd Saffran gestossen salcz sie zcu massen da mit fulle man die hechte vnd sprenge sie uesszen mit salcz back In uff eynem hulczin rost vnd brat In gar schoen Also maht du In auch machen mit eyernn

Ds1 - "Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°"