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 almond milk aspic

Ein Weise Sultz von Vischen zu machen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 035rRecipe Nr. 87 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.87Shared ingredients: wo7a.87Same ingredients in following recipe: 3Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Ein Weise Sultz von Vischen zu machen Vonn erst nimb ein Visch ain haechten oder was fur ain visch ist Seueth in ab mit wein vnd waßer Saltz in mitt maßen Nim mandlkhern die reib in ein scherbenn gahr whol darnach Schlag in mit gueten lautern [35v] wein durch dann leg die visch in ein Pfann zeuch in die haut vonerst ab mach die Suppen nit zu dickh das sie fein weiß sey thu ein wenig Ingwer stup darunder vnnd zuckhers laß einsieden biß gar werden gesoten Seich die Pruee ab Biß ain wenig vberschlegt leg dj Stuckh auf ein schuesel Geueß die Pruee daran Schoepf daz vberig herab wildu gollt darauf haben oder buechstaben das magstu auch darauf machenn etc.

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