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 Stockfischen

Metadata:

Dessau, Anhaltische Landesbücherei Dessau, Wissenschaftliche Bibliothek und Sondersammlung, Georg Hs. 278.2°Source Collection: Ds1, fol. 129vRecipe Nr. 40 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: bs1.59, gr1.44, ds1.40Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Von Stockfischen NIm eynen stockfisch der nicht duerr sy vnd thu Im die hauet abe weich In In kaldem wasser ein nacht druecke In In essig das er gancz blibe bind In die lenge uff zcwen schynen vnd leg In uff eynen hulczin rost mach In warm vnd betrewff In mit buttern mache eynen teyck von mele vnd von eyern darzcu thu gestossen pfeffer vnd saffran vnd salcz zcu massen als der fisch gar heysz sy szo slahe den teygk daruff mit eynem swancke riche fast fewer darunter vnd lasz In werden rot ee du In von dem fewer nymest betrauff In mit buttern faste vnd gib In hin

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