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.

Soup with fish

Ein suppen mit geschelten Vischenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 053vRecipe Nr. 139 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.139Shared ingredients: wo7a.139Same ingredients in following recipe: 0Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: soupType: -

Ein suppen mit geschelten Vischenn So Acht vmb gute lautere Arbeßbruee die thu in ain saubern hafen vnd nimb Petersill wurtz drein Laß sieden biß die wurtzen weich wirt Alß dan gewuertz mit gestoßen Pfeffer vnd ganntz mußcatblueeth thu schmaltz drein vnd nimb dan geschelt visch vnd Seuets in der Arbeßbruee biß sie sein gnug haben gilb die bruee ein wenig wie die Copaun richts aufs beet brodt an ob man will so mag man ain wenig khren mit mandl stoßen vnd auf die Schußel der visch thun wie auf ein digenfleisch etc.






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