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

von gefuelten hechden .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 158rRecipe Nr. 18 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

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: -

von gefuelten hechden . Gefuelte hechde sol man also machen . man neme gefuege hechede vnd schuepe die vnd loese in abe den darm zvo den oeren vz . nim vische welcher kuenne sie sin . vnd suede sie vnd lazze vz daz grete stoezze sie in eime moerser hacke dar zvo salbey pfeffer kuemel vnd safran . gestoezzen . saltz sie zvo mazzen da mit fuelle man die hechde . vnd besprenge sie vzzen mit saltze backe in vf eime huelzinen roeste vnd brat in gar schoene . Also mahtu in auch machen mit eyern .

M11 - "München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)"