CoReMA

Cooking Recipes of the Middle Ages

HELP

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.

Carp pie, black

Von schwartzen Karpffen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 035vRecipe Nr. 89 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.89, wo7b.228Shared ingredients: wo7a.89Same ingredients in following recipe: 1 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pieType: -

Von schwartzen Karpffen Die Pasteten so schneidt in zu stuckhen mach ein stuckh nach dem Anndern Ein gewurtzt vnnd ein gesalltzenn vnd eingelegt mit derselbigen gewuertz alß die Andern visch vorgeschribenn dartzu ain wenig Allerlay gewirtz [36r] Ein wenng zuckher weinbeerlin lemonj ein wenig visch schmaltz auch denn schwaiß vonn den Carpffen Ein wenig mit wein vnnd Essig abgeruert Alß mit eim Andern eingossen zudeckht laß baechen zwo stunt Alle Pasteten mach auch allso etlich nemen fur denn Essig Sueesen wein vnnd fur lemonj zwifel auch weinbeerle laß gleich so lanng bachen Alß die Andern

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