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.

Carp in black sauce

Karpffen in einer schwartzen Supen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 114rRecipe Nr. 7 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo1c.17, wo7b.7, wo8.99Shared ingredients: wo7b.7Same ingredients in following recipe: 8 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Einen Karpffen in einer schwartzen Supen zu machen Stich denn fisch vnnd fahe denn schweiß in wein Schuept ihn laß in ein halbe Stundt Ihm salltz ligen vnnd streich denn das Salz mit denn Hennden ab denn stueckhenn vmb leg in dann in denn kessell vndt schneidt 4 zwifelhaubtt die Roest wol in einem Schmaltz [114v] vnnd geueß dann ein Arbeis Suppen daran Seued ihn darin vnnd wenn ehr weich wierdt So leg ein zwo oder 3 Semelschnitten darzu laß sie Auch Sieden biß sie weich werdten vnnd streich sie denn mit dem zwiffel durch ein duech mit einer Arbeis bruee geueß einen Wein daran zu wol halb allß vill dess Weins vnnd der Arbais Suppen soll sein vnd Nim denn schweiß Auch darundter gewuertz sie vnnd thue einen zuckher oder hoennig darein geueß sie dann Ann die fisch biss sie darinnen sieden das sie gnug habenn etc.






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