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.

Yellow sauce, for fish

Schwartz vnnd gelbe Sueplin An die visch zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 039vRecipe Nr. 107 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.107, wo7b.6Shared ingredients: wo7a.107, wo7a.113, wo7a.113#sub1Same ingredients in following recipe: 5 2Same tools in following recipe: 0

Categories:

Main ingredient: -Preparation: sauceType: -

Schwartz vnnd gelbe Sueplin An die visch zu machen Man seuedt die visch am ersten fein ab Im salltz darnach so Seueds ab vnnd seuedß an das Suepll Nimb ein guten wein gilb in wohl mit safran gewuertzes ab darnach mans scharpf will habenn Nimb naegl nit es macht nur schwartz aber leg dartzu Muscatbluee zimetrorn Ingber muscat Ain wenig Pfefferstup Seueds Allso alles durcheinander vnnd wenn du die visch Abgesigen hast so geueß das Supl dran vnd laß ein wal in dem Sueplein thun so fahen die fisch daß gewuertz an sich magst mit der schwartzen Supen auch Allso thun Aber die Supen wirt scherpffer vom saltz alß wenn du denn fisch nit sieden last Im Sueplein

Wo7 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°"