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 Karpffn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 213rRecipe Nr. 228 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.89, wo7b.228Same ingredients in following recipe: 1 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pieType: -

Von Schwartzen Karpffn Die Pastetten so schneit in zu stuecken mach ein Stueckh nach dem Andern eingewuert vnd gesalltzen vnd eingelegtt mit demselbigen gewuertzs allß die Andern visch vorgeschriben darzu ein Wenig Allerlej gewuertz ein wenig zucker weinbeerlein lemonien ein wenig visch schmaltz Auch denn schwaiß von denn Karpffen ein wenig mit wein vnd essig Abgerueert Alls mit einander eingossen zu deckh laß bachen zwo stund Alle Pastetten mach Auch all so etzliche Nemen vor denn essig Sueessen wein vnd fuer lemoni einn [213v] zwiffel Auch weinbeer laß gleich so lanng bachen Allß die Anndter

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