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 fried onion

Aber einen grunen Ahl gut zuebereitten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 091rRecipe Nr. 110 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.110Shared ingredients: wo8.110Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Aber einen grunen Ahl gut zuebereitten etc. Nehmett einen Ahl zeuch ihme die haut Abe vndt mache Stucken darauß wie zuuor gemeltt thue ihn in ein Keßlein oder topff geus ein wenigk wasser Saltz ihn wohl vndt laß ihn eine halbe Stunde darinne Sieden in des [91v] Roeste ein guett theill Kleingeschnittene zwiebeln in einer heißen Butter vnd schutte sie darahn wurtze es dann wohl mitt Ingber Pfeffer vnndt Neglein Auch gantzer muscaten Nuss lege ein Stucklein Butter eines Eyes groß darahn vndt laß noch ein guten Soedt thun So wirdt es Recht vnndt guett will man Aber Kleine zwiebeln dazu haben So nim gruene oder durre Salben bletter schneidt sie Klein thue sie daran So ist es Auch Rechtt etc.[92r]

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