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.

Yellow sauce, for fish

Ein Schlechtte Gelbe Supen vber fisch

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 113vRecipe Nr. 6 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.107, wo7b.6Shared ingredients: wo7b.6Same ingredients in following recipe: 4 1Same tools in following recipe: 1

Categories:

Main ingredient: -Preparation: sauceType: -

Ein Schlechtte Gelbe Supen vber fisch zu machen Thue denn fisch wie Andern die du ein magst vnd leg in ein den kessel geueß wein vnd den dritten theil wasser daran gilb vnd gwuertz sie thue einen geribenen letzelten darein oder Stoß einen hertten letzelten zu mehl thues darein [114r] hast du Aber Kein hertten Letzelten Stup so seued einen in Wein vnd schlag in dan durch ein Sib vnnd thue in ein den wein vnd wasser geueß ann die fisch die Suppen vnd laß sie dan sieden biß sie genug haben wildtu Aber Keinen letzelten Nehmen So Roest ein wenig mehl in einem schmaltz gahr wol vnd wenn der fisch ein weil gesotten hatt So geueß es daran vnd laß in dann sieden biß er sein genuegn hat






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