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 apple onion sauce

Karppen Auff einen andern wegck zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 086rRecipe Nr. 104 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.104Shared ingredients: wo8.104Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Karppen Auff einen andern wegck zuemachenn etc. Nehmett einen guten weissenn wein oder ein weis bier wo man es haben Kahn schele ein gut theill zwiebeln vndt ein bar Epffell schneide sie in 4 theill vndt laß sie darinnen wohl Siedenn [86v] darnach schuppe vndt reiß den Carppen vndt laß ihn darinnen Sieden wan er nun halb gesotten ist So Stoes ein guett theill Kleine Rosinen vndt treibe sie mitt der bruhe durch thue ein wenigk gerieben Brodt darein wurtze es mitt Ingber Pfeffer Neglein vndt Saffran Laß es vollendt miteinander ein Sieden So ist es Rechtt vnndt guett etc.

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