CoReMA

Cooking Recipes of the Middle Ages

HELP

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 roast, larded with egg white

gespickten praten von fischen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 78.1 Aug. 8°Source Collection: Wo3, fol. 057rRecipe Nr. 162 Dating: 15th c.Origin: place of origin unknown.Lang: High German languages

Similar recipes:

Same title: br1.8, db1.13, wo3b.162, wo7a.120Shared ingredients: br1.8, wo3b.162Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Wer einen gespickten praten von fischen machen will der nem ein visch vnd schuepp den vnd sneid das gepraet herab als er maist mueg also roch vnd seud den grat da das ander anhangt vnd loes das gepraet gar dauon vnd nym denn die zway gepraet vnd hack die durcheinander Nym stuepp vnd saffran vndd ein wenig geriben semelen vnd zwey air zu einer schusselen vnd sterck sie vnd das gepraet vnd mach daraues ein praten als er dir gefall lasz den praten auf ein pretel wallen in einer siedenden prue vnd nym dorczu ein pfann die darczu gerecht sey als er dann wol gesoten sey so stosz in dann an ein klein spissel vnd vber zeuech in mit einem tottern der rot sey vnd tu es gegen dem feuer vnd nym eins weissen von einem ey das hert sey gesoten vnd sneid ez klein als einen [57v] speck vnd spick den praten so hat er sein genueg






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