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.

Parsley sauce for fish

Ein Pettersill Suppen vber visch Allsz Hechtten foerhen vnnd Asch zu machenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 115vRecipe Nr. 10 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.10, wo8.66Shared ingredients: wo7b.10Same ingredients in following recipe: 2 1Same tools in following recipe: 2

Categories:

Main ingredient: herbsPreparation: sauceType: -

Ein Pettersill Suppen vber visch Allsz Hechtten foerhen vnnd Asch zu machenn Nimb Petter sill ein guette handtvoll schneid in gahr Clein thue denn in ein pfann geueß ein lautter Arbeis Suppen darahn vnnd thue ein wenig Putter darein salltz vnd gewueertz mit einem pfeffer Auch [116r] Inngber vnd laß wohl Sieden Klopfft die weil Stetts vnnd Wenn die visch Im Salltz gesotten sindt So leg sie Auf die Schuessell vnnd geueß die Suppen darueber du magst die Suppen wol ein wenig gilben Wo du willtt du magst Auch wol ein 2 Semel schnitten Sieden vnnd vnnder schlahen






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