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.

Pike, roasted and boiled, sour

Kalt Haechten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 044rRecipe Nr. 116 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.116Shared ingredients: wo7a.116Same ingredients in following recipe: 1 4Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Kalt Haechten man Also macht Thu denn hecht am ruckhen auf saltz in ein daß er ein weil im saltz lig leg in darnach vf ein rost ain gmacht kol darunder nur nit zuheiß begeueß in mit ainem schmaltz daß er fein Liechtbraun sey daß er sich nit besaenng darnach seihe daß Schmaltz von dem visch vnd Nim ein sauren wein wie man vber dem tisch drinckht vnnd alß vil zum Hechten der ein Pundt hat bej ainem maeßl deß Suplen mueß nit viel daran sein vnnd Nim ein loeffeluol Ingberstup mußcat ob man gern will laß also An dem visch einsieden daß der wein wol dran gesoten [44v] sey so werdens gar gueth kein Pfefferstup nimb nit etc.

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