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.

Pike, stuffed with pike offal

Ein andres vom einem hecht

Metadata:

Wien, Österr. Nationalbibl., Cod. 2897 Source Collection: W1, fol. 002vRecipe Nr. 13 Dating: part I (cooking recipe collection): mid-15th c., part III: mid-14th c.Origin: possibly Augustinian canon monastery St. Dorothea ViennaLang: Bavarian

Similar recipes:

Same title: b4.13, w1.13Shared ingredients: b4.13, w1.13Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Ein andres vom einem hecht NIm ain andern hecht vnd sneiden oben ab an der kewu vnd rawm zwischen dem visch vnd der hewut das solt du nicht vergessen vnd zu prich der hewut nicht zu peden seitten solt du den magen vnder greiffen Als ein Iungs hundlen leberr vnd magen nym herr aus dem magen cher vmb vnd full In schon vnd nym von ainem hecht ij stukch oder iij vnd hakch das klain vnd nym den swais darczue so wirt die fuell prawun nym neglein darczue so wirt es swarcz vnd vuell den magen domit vnd laa In sieden vncz an die stat wan der magen gesotn ist so tue In darczue vnd tue Iem mit dem salcz recht mit diser vuel vuel den hecht vber al das die haut nicht vol werd so prist sy nicht






W1 - "Wien, Österr. Nationalbibl., Cod. 2897"