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.

Stockfish, stuffed and roasted

Braten stockuisch etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 050vRecipe Nr. 134 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.134, wo7b.32Shared ingredients: wo7a.134Same ingredients in following recipe: 2 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: preserve

Braten stockuisch etc. Seindt die schwaentz am besten Nim ein geweßerts Schwanntz stuckh vnnd laß nur ein wahl thun nicht mer Nim ein schier heraus ehe es vberwal [51r] vnnd klaub auch die greth daruon vnnd hackh zwifel auch gar Chlein roest in khueel im schmaltz vnd ins schwanntzstueckh Stup weinbeer etlich fullens mit gestoßen nußkhern oder mit gestoßen mandl vnnd bind denn schwantz fein wieder zu Leg spaudl auf denn rost leg denn darauf brat Inn kueel Saltz in am ersten ehe denn du binndst Nim in dann zwischen zwaien Kacheloefen begeueß mit haißem Schmaltz laß nit zu lanng siedenn oder ligen auf dem rost richt in vf einer blatten an geueß ein loefeluol heiß schmaltz daran so ist er gueth






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