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.

Pike, formed like an eel, and fried

Item Aber etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 198vRecipe Nr. 68 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: b4.21, w1.21, wo1a.68Shared ingredients: wo1a.68Same ingredients in following recipe: 5Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: deep friedType: show dish

Item Aber etc. [199r] Schuepp ainen hecht vnd haw jn zuo stucken loes ym die graet von erst ausz vnd stosz jn jn ainem morser tuo dar zuo mel honig vnd saltz mach ez zuosamen leg es jn ain topf der ain loch hab als grosz als ain finger dring die fisch dar durch jn ain schaff mit wallendem oel vnd gib jm ain gestalt als ainen ael pach jn wol gib jn ze essen etc.

*Hollow roast, pike* (Subrecipe Nr. 1) [cooking recipe] Item etc. In der selben matery macht du praten an ainem spisz nim air schoen prot anis saffran wein oder essich vnd wasser oder visch schuoppen saltz meng daz zuosamen gewsz das wasser auff den praten vnd laesz ez erwallen eben dick vnd gib ez ze essen etc.

*Pike, minced, as partridge* (Subrecipe Nr. 2) [cooking recipe] Item aber etc. Ausz der selben matery macht du machen rephuener das sey geschaffen seind als die fladen las sy siedeen jn ainem wallenden wasser vnd sewed sy gar wol stosz sy an ainen spiss das sy warm werden betroeff sy mit oel vnd gib pfeffer da bey etc.

Wo1 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°"