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 lemon sauce

Mehr Karppen mitt lemonien zusiedenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 085rRecipe Nr. 103 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.102, wo8.103Shared ingredients: wo8.103Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Mehr Karppen mitt lemonien zusiedenn etc. [85v] Nehmett den Karppen schuppe ihn vndt mache Stucken darauß Fahe den schweis dauon in einen wein vndt wasche ihn daraus Saltze die stucken Auff beyden Seitten vndt lege sie in ein Kessell oder Fischtiegell Seige den wein darauß der Karppen gewaschen ist durch ein hehren tuch oder durchschlagk geus mehr wein darzu vndt Seudt ihn mitt dem gefangenen schweiß wan er nun halb gesotten ist schneide 4 oder mehr lemonien thue sie [86r] An den fisch wurtze ihn mitt zucker ziemett Ingber vnndt Pfeffer thue Auch ein wenigk Klein Rosinen daran vnndt Laß mitteinander vollendes einsieden So wirdt es Rechtt vndt guett Also gemachtt etc.






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