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.

Fish puree

Ein gestossens von vischen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 42.6 Aug. 4°Source Collection: Wo7, fol. 166vRecipe Nr. 87 Dating: 16th c.Origin: place of origin unknown.Lang: High German languages, High German languages

Similar recipes:

Same title: b4.127, b4.82, bs1.211, bs1.237, h2a.19, w1.131, w1.85, w4.39, pa1.37, so1.4, wo7a.122, wo7a.126, wo7b.87, wo8.71Shared ingredients: wo7a.126, wo7b.87Same ingredients in following recipe: 1 1Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: pureeType: -

Ein gestossens von vischen Der Nem visch vnd braed aesch seind vast guett darzu so sie gebratten seind so thues in ein Moersner mit gred vnd haut mit better Semel schnitten treibs durch mit einer Arbeis bruee vnd Nim der Bruee nit zuuil Sonder mit eim wein [167r] Der nit Sauer mehr Alls der Arbeisbruee zucker gewuertz gibs Auf bette Semel wie ein Ander gestossenns

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