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, stuffed with fisch, roasted

Der ein gefuellten Visch machen will

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 046vRecipe Nr. 121 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.121Shared ingredients: br1.6, db1.11, wo3b.160, wo7a.121Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Der ein gefuellten Visch machen will Der Nem ein visch dem die haut abgezogen ist wol eines zwerchen fingers lanng von dem [47r] schwanntz das nichts daraus khum vnnd schael daz braet schoen ledigs vonn dem grath laß wol sieden hackh die lebern vnd brats mit gewurtz vnnd weinberl Nim deß brats Ie ein wenig schlags vmb den gradt zeuch dann die haut darueber wann der grath gefuelt mach dan Chleine zweckhlein leg es auf ein rost vnd denn visch darauf Laß in fein langsam braten so ist es bereith

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