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

Diz sagt von eime stoc vische .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 158vRecipe Nr. 21 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

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: -

Diz sagt von eime stoc vische . Nim einen stoc visch do niht garst insi tuo im die hut abe weich in in kaltem wazzer eine naht vnd nim denne hervz vnd druecke in in ezzig also daz er blibe gantz binden vf zwo schinen vnd lege in vf einen huelzinen rost strich daz feuer dar vnder allenthalben . daz er erwarme laze in wol belaufen mit butern dor noch mache einen schoenen teyk mit wizzem melwe . vnd mit eyern dor zvo tuo gestozzen pfeffer oder ingeber vnd ein wenic saffrans saltz zvo mazze sprengez vf den visch als der visch gar heiz si so slahe den teyg dor vf mit eime swanke . riche vaste koln dor vnder daz er rot werde also tuo daz e du in abe nemest vnd betrauf in veizt mit butern . vnd gib in hin .

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