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

Ein geriht von eime stoc vische .

Metadata:

München, Universitätsbibl., Cim. 4 (= 2° Cod. ms. 731)Source Collection: M11, fol. 160vRecipe Nr. 41 Dating: approx. 1345-1354Origin: WürzburgLang: East Franconian

Similar recipes:

Same title: m11.21, m11.41, ds1.20, ds1.40Shared ingredients: b4.23, bs1.59, gr1.44, w1.23, m11.41, ds1.40, wo3b.133Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Ein geriht von eime stoc vische . Nim einen stoc visch der niht duerre si vnd tu im die hut abe weich in in kaldem wazzere ein naht druecke in in ezzig daz er gantz blibe bin in langes vnd zwo schinen dar veber vnd lege in vf einen hueltzinen rost mache in warm vnd besprenge in mit butern mache einen . teyc von mele vnd von eyern dar zvo tuo gestozzen pfeffer vnd saffran vnd saltz zvo mazzen als der visch gar heiz si . so slahe den teyc dor vf mit eime swanke riche vaste viuer dor vnder vnd laz in werden rot so tuo daz e du in abe nemest betraufe in mit butern vaste vnd gib in hin .

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