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.

Stockfish, boiled, in cream sauce

Willdtu einen Stockhfisch in eynem Milchraumb Kochenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 130rRecipe Nr. 29 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.29Shared ingredients: wo7b.29Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Willdtu einen Stockhfisch in eynem Milchraumb Kochenn So thue Ihm Allso wenn der Stockhfisch schon Klaubet vnd gesotten ist So Roest ein zwifel in einem schmalltz vnnd thue in darunder vnd Nimb ein Sueessen milchraum in ein pfann seuedt ein 3 Semelschnitten darin vnd schlag sie damit durch vnnd thue es Ann denn Stockhfisch gilbs gewuertz mit einem pfeffer vnd laß sieden biß man den Safferan nit daran schmeckhtt so ist bereith auch ein 3 schnitten Inn die Schuessel [130v] so du an wildt Richttenn etc.

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