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 brown sauce

Karppen in einem Braunen oder Kirsch Soedtlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 083rRecipe Nr. 100 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.100Shared ingredients: wo8.100Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Karppen in einem Braunen oder Kirsch Soedtlein etc. [83v] Schuppe den Karppen zerkerbe ihn Auf beyden seiten Reiß ihn vndt mache Stucken darauß besprenge die Stucken mit Salz vndt lege sie in einen Kessell oder tiegell darnach so weiche ein guett Stuck gesotten Kirschmuss oder Safft in einem wein streich es damitt durch ein Sieblein oder turchschlagk vber den Carppaun geus noch ein glaß wein darzu wurtz es mitt Ingber Neglein ziemett vndt zucker [84r] Oder henigk das es Suesse gnungk sey Laß Also miteinander sieden biß es ein dicke Sodtlein bekomptt Richte es dan Ahn vndt gib es warm oder Kaldt so ists guett etc.

Wo8 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°"