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 juniper berry sauce

Mehr einen Stockhfisch zuKochenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 130vRecipe Nr. 30 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7b.30Shared ingredients: wo7b.30Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Mehr einen Stockhfisch zuKochenn Wenn er Nun schon gesotten ist So Roest ein zwifel gar wohl vnd Nim des schmaltz nit zu wenig darnach geueß ein lauttern Arbais Suppen daran oder wasser vnnd stoß ein wenig Krometbehr thue Auch darunder gewuertz mit einem pfeffer gilbs vnnd laß ein weil siedenn vnnd geueß ann denn Stockhfisch vnd laß ihn auch darin sieden biß das Suepel wol eingesotten hatt

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