CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Fish aspic

Sultzvisch zu machen

Metadata:

Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42Source Collection: Pa1, fol. 297vRecipe Nr. 89 Dating: about 1500Origin: place of origin unknownLang: Bavarian

Similar recipes:

Same title: b3.12, b3.16, b4.197, gr1.96, w1.200, pa1.50, pa1.89Shared ingredients: pa1.89

Categories:

Main ingredient: -Preparation: -Type: -

Sultzvisch zu machen So ir dy visch habt aufgethan so wascht sy schoen auß einem wasser darnach thuet sy in ayn pfann Salczt sy wol vnd gyesst ein kalbs wasser daran vnd lasst sy wol syeden vnd wenn sy nue schier syedenß gnueg haben so seycht sy ab vnd gyesst einen wein vnd ein wenig essig daran vnd lasst sy wider syeden darnach seycht sy wider ab durch ein schons seych pfaenndl In ein schoens hefen vnd setzts zu einem kolfewer vnd thuet in ein sackl oder tueechl ein wenig allauens einer haselnuesß groß vnd lassts syden vnd faymbts schoen mit einem faymloeffl darnach wuertzt dy sueppen nach ewerem geuallen vnd thuet kaynen gestossen Inngwer nach prannstuep darein suest wirdt dy sultz trueeb darnach legt dy visch In ein schuessl vnd gyesst dy sueppen daran vnd setzts das kain lufft dar zu mueg vnd deckts nit zu biß sy nue gestannden seyn j wolfgangus Rueben




Pa1 - "Pannonhalma, Library of Pannonhalma Archabbey, Cod. 118. J. 42"