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, roasted, coated

Von Stockfische

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 126rRecipe Nr. 20 Dating: 1st half to middle of 15th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: m11.21, m11.41, ds1.20, ds1.40Shared ingredients: m11.21, ds1.20Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Von Stockfische NIm eynen stockfische der nicht garstig sy thu Im die hut abe weich In in kaltem wasser ein nacht vnd nym In dann herusz vnd drucke In in essig also das er blibe gancz binde In uff czwu schinen vnd leg In uff eynen huelczin rost strich das fueer darvnter allenthalben das er erwarme lasz In wol belauffen mit buttern Darnach mach eynen schoenen teyg mit weyssem melbe vnd mit eyernn darzcu thu gestossen pfeffer oder Ingeber vnd ein wenig saffrans salcz zcu massen sprenges [126v] uff den visch als der Visch gar heysz sy Szo slahe den teygk daruff mit eynem swancke riche faste kolen darunter das es rot werde also thu das ee du In abe nemest vnd betreueffen wirst mit buttern vnd gib In hin

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