CoReMA

Helmut W. Klug; Christian Steiner; Astrid Böhm; Julia Eibinger

doi:hdl.handle.net/11471/562.10

Cooking Recipes of the Middle Ages

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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

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Grayling, roasted

47 gebrawtten visch

Ingredients:

praeschen (common bream)
awlen (eel)
visch (fish)
schuepp (fish scale)
aschen (grayling)
salcz (table salt)
forchen (trout)

Tools:

rosch (grate)

Metadata:

Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457Source Collection: Er1, fol. 293vRecipe Nr. 48 Dating: 1439-1443Origin: probably HeilsbronnLang: High German languages

Similar recipes:

Same title: bs1.149, er1.48, wo3b.125Shared ingredients: er1.48Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

47 gebrawtten visch (fish) Nim ain aschen (grayling) vnd schuepp (fish scale) in nit vnd schneyd im den buch uff vnd spalt den vnd spreng in innen vnd aussend mit salcz (table salt) leg in uff ainen rosch (grate) vnd laus in wol bravtten des gleich tuo forchen (trout) awlen (eel) vnd praeschen (common bream)

Er1 - "Erlangen, Universitätsbibliothek Erlangen-Nürnberg, MS 457"