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 pickled in vinegar, onion and parsley

Visch Im Kaschandt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 043vRecipe Nr. 115 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.115Shared ingredients: wo7a.115Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: preserveType: -

Visch Im Kaschandt Die ist man kalt so du visch hast alß huechen Barmb Asch hecht Sallmling oder waß fur ein visch ist So Nim die gesotenen visch legs vf ein schueßl oder zinen blat so die kalt worden so geuß ein eßig auf die stueckh vberal vmbher vnnd schneid ein zwifell gar Chlain besaee die stueckh damit auch Nim Pettersill krauth vnnd ander guet kreuetl thu es auch vf die fisch so werdens huebsch hert Seind fast gut zu essenn wann zu zeiten visch vberbleiben denn mag man Also thun oder so visch vorhannden wehren die man nicht behalten moecht die seueth man schon ab vnnd legts in ein lausurten hafen Alß offt ein Legg fisch Alß oft darnach ein Leg gestraeet außgeschniten zwifel vnnd Clein geschniten gruenß kraut kanstu es haben vnnd geueß denn eßig darauf solliche [44r] Visch laßenn sich acht oder zehen tag behalltenn werden huebsch hert vnnd lustig zu eßenn magst Imer zu daruon nemen die vbrigen Im kaschnat behalten






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