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.

Minnow, boiled in wine and butter

Visch oder Pfrilln Im butter zu Kochen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 166rRecipe Nr. 85 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: wo7a.111, wo7b.80, wo7b.85, wo7b.86Shared ingredients: wo7a.110, wo7b.85Same ingredients in following recipe: 2 6Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Visch oder Pfrilln Im butter zu Kochen Seuedts vorhin Salltz Auch ein laß ein Cleins Im Salltz ligen darnach so streifff das Salltz dauon Nim Wein vnd ein Sueessen butter Allß ein [166v] hennen Ay in einem Wein gilbs gewuertz geuess an die visch laß die visch darbey sieden biß sie sein genug haben so richts An mit der Suppen das Pettersil krautt ist gahr geschmackh so man es daran seuedt

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