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.

Ho to soften fish bones in a pie

Bradtuisch gredt Lindt machenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°Source Collection: Wo11, fol. 534rRecipe Nr. 13 Dating: 16th c.Origin: place of origin unknownLang:

Similar recipes:

Same title: wo11c.13Shared ingredients: wo11c.13Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: kitchen tip

Bradtuisch gredt Lindt machenn Item nim ein Forhen oder ain karpffen ab waidne Inn aus vnnd leg Inn alss dann 3 tag vnd 3 naecht Inn ain gar starckhen essich als man den bekhommen khan Nachmals so mach den Inn ain Pasteten ein vnnd daz ain Pruee inn der Pasteten sey lass den 2 stundt oder mehr also Inn der Pasteten Pachen Nachmals lass den wider erkhalten den andern tag lass Inn also wider zwo stundt oder lenger Pachen Aber Ie mehr Prie darinn souil desto Pesser ists daruon sollen die graedt also waichn werden daz man si essen kan etc.




Wo11 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 31.3 Aug. 2°"