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.

Sauce for fish

Ein visch Condiment

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 047rRecipe Nr. 124 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: gr1.36, wo3b.124Shared ingredients: gr1.104, wo1a.63, wo3b.124Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: sauceType: -

Ein visch Condiment Aller visch seued in wasser nicht vollen gar salcz sie zumassen geuesz ab daz sot vnd geusz wein wider auf So nym dann zwifel vnd hack die klein vnd lasz sie sieden waich mollen vnd keyn wasser geues auf die visch vnd seud sie vollen gar vnd thu darczu pfeffer Ingwer kuemel saffran temperir das nach dem gesmackh vnd seund sie eben dick vnd gib sie also hin etc. In disem Condiment mag man machen aller hant visch

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