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.

Plaice, boiled, in sauce

Plattheissen Auff einer Suppen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 129vRecipe Nr. 28 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.28Shared ingredients: wo7b.28Same ingredients in following recipe: 1 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Willdtu Plattheissen Auff einer Suppen gebenn So leg sie in ein hafen laß ein wenig vber sieden vnd seihe dasselbe wasser herab Nim ein wenig mehr schmaltz Alß zu einer Suppen bedarff ist das laß wohl heiß werden Inn dem hafen vnnd geueß ein wasser darzu allß vil dich duenckht daz sein gnug zu der Suppen ist Salltz gilbs thue Muscabluee vnd pfeffer darein vnd deckh sie [130r] mit einer hafen deckh zu vnd laß Auf einer gluett sieden biß sein gnug hatt vnnd wenn du sie geben wildt so schneid Auf wie zu einer Schmaltz supen vnd geueß den die Supen ab dem platteyssen darahnn vnnd leg die plattheiß oben drauf vnnd Streue weinberlein auf vnnd gib sie dann etc.






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