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.

Eel, boiled with apple and raisins

Gruhnen Ahl Anders guett zu Siedenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 090rRecipe Nr. 109 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.109Shared ingredients: wo8.109Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Gruhnen Ahl Anders guett zu Siedenn etc. Zeuch dem Ahl die haut Abe Reibe die hende ein wenigk mit Saltz So gehet die haut desto besser Abe thue das Aderlein Am Ruckgradt [90v] mitt einem Strohalm oder Besem Reißlein dauon mache Stucken darauß Salz ein frisch wasser wohl lege ihn darein vndt laß ihn eine weile darinne Liegen darnach thue ihn herauß vnndt wasche ihn Auß einem Andern frischen wasser vndt geus einen guten wein darahn vnndt lass ihn wohl darinne Sieden Wann er nun halb gesotten ist So thue ein guett theil Klein gehackter oder geschnittene Epffell viel Kleine Rosinlein vnndt [91r] Zucker oder honigk dran wurtze ihn wohl mitt Ingber ziemett vndt Saffran Las ihn wieder einen guten Sodt thun So wirdt er Recht vnndt Guett etc.






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