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

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Huso or game, how to pickle in salt

Fisch oder flaysch guet in Ainer Sur yber Iar behalten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 16.3 Aug. 4°Source Collection: Wo1, fol. 288rRecipe Nr. 9 Dating: 16th to 17th c.Origin: place of origin unknown.Lang: High German languages, High German languages, High German languages

Similar recipes:

Same title: wo1c.9Shared ingredients: wo1c.9Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: preserveType: household tip

Fisch oder flaysch guet in Ainer Sur yber Iar behalten Item wen Ir wienisch haussen oder wildbredt yber Iar guet behalten so macht zu 3 mal Im Iar ain frische prue daran vnnd diet die alt sauber daruon doch hoept den visch oder daz wilpredt nit auff sunder diet ain boedelin darauff vnnd nagts vber ain schaefflin hept das podelin starckh das der fisch oder wilbredt nit hernach fall als dan diedt daz bodelin wider darab vnnd nempt ain frisch wasser vnnd [288v] diet vill salz darein vnnd nempt ain boeselin vnnd schlagen daz wasser vnnd salz an ein annder In ainem scheflin bis es fompt vnnd legt daz euch daz wasser nit fast an die hennd ganng es ist Im nit guet als daz giest an den visch oder an daz wildbredt vnnd wan Ir ains heraus nempt so legt mit grossem fleys daz Ir nichts mit kainer hand an Ruert weder brie noch fisch oder fleysch nempt ain guets lanngs starckhs messer oder ain kuechl spis was Ir mit der hannd greyfft daz ditet nimer In die brue woelt Ir aber ains wider hinein legen so greyfft es mir kainer hannd an so uersprich ich euch daz so guet vnnd geschmach beleybt Im winter darff es nit offt frische prue aber Im sumer offter macht Ir fill brue so menngt fill salz doch diennt Im auch nit zu fill doch stes bosser zu vill salz dan zu wenig also behalt ichs guet






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