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 roast, larded with egg white

Ein gespickten Praten mach Also Vonn vischenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 046rRecipe Nr. 120 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: br1.8, db1.13, wo3b.162, wo7a.120Shared ingredients: wo7a.120Same ingredients in following recipe: 4 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Ein gespickten Praten mach Also Vonn vischenn Nim vnnd schuep ein visch vnnd schneidt daz bradt herab so man ist du machst also roch Nim dan vnnd [46v] Schneidt denn gradt da das Annder Anhanngt loeß das braet gar daruon Nim dann die zwej bret vnnd hackhs durch einander Nim saffran vnnd stup vnnd ain wenig ein geribne Semmel vnd zwej Ayr darunder zu einer schißl das vest vnnd starckh sey Nim das gebrat vnd mach daraus ein gebraten daß er dier gefall vnd laß ab denn bretl fallen in ein siedens waßer oder zumal in ein Arbespruee daß raumb hab in der Pfannen so er wol gesoten So stoß in an ein spieß vnd bestreich in mit roten Ayrdotern an dem spieß gegen dem feur vnnd Nim ein weiß hert Aj schneidt es nach der lenng alß die speckhlin vnnd spickh denn Pratenn






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