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.

Saddle of fish, stewed with apple and onion, yellow

Den Gradt Von Einem Huchen oder sonst ein großen fisch einzumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 039vRecipe Nr. 108 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.108Shared ingredients: wo7a.108Same ingredients in following recipe: 3 8Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Den Gradt Von Einem Huchen oder sonst ein großen fisch einzumachen [40r] So Nim ain guten wein halb Sueeß hast nit sueeßen wein Nim zuckher gilbß gar wol hackh etlich zwifl vnd ein oder zwen geschelt oepfel auch gar Chlein wirfs Inn daß gilbt Sueplin laß also lanng sieden thu muscatblueet drein guets gewuertz so der visch schir An die stadt gesoten ist so laß in auch ein Suedt Im Suepl thun etc.






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