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.

Fish as headcheese

geprest sweinkoepf von vischen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 016rRecipe Nr. 1 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: wo3b.1Shared ingredients: wo3b.1Same ingredients in following recipe: 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: aspicType: savoury

Wildu machen geprest sweinkoepf von vischen So nym kerpffen slein ader parben vnd schupp in schon vnd schlach sy auff vnd mach sy zu stucken vnd thue in in ein pfannen vnd geusz daran halb wasser halb wein vnd das dy prue nuer ains fingers hoch vber dy fisch get vnd hab sy vber ein guet fewr vnd lasz sy wol syeden vnd salcz sy lind vnd stupp sy das sy halben weck sein eingesoten so seich dy pruee in ein schuessel vnd nym dy fisch vnd thue dy grat her ausz vnd hack das praet ein winzigs durch ein ander vnd thue es dann wider in ein pfannen vnd geusz dy prue dar an vnd lasz es wider ein winczigs sieden vnd dy schuppen seud vnd stosz sy dann vnd streich sy durch vnd geusz alles in ein claine pfannen vnd lasz es sten pisz es hart werd So hab es vber ein fewr vnd ruck es her wider ab pald vnd schath es auf ein panck vnd sneyd es in ein kalte sizzew prue das get in der fasten






Wo3 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°"