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 in parsley sauce

Einen grunen Ahl mitt Petersilgen wurtzeln vndt grunen guett zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 092rRecipe Nr. 111 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.111Shared ingredients: wo8.111Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen grunen Ahl mitt Petersilgen wurtzeln vndt grunen guett zumachen etc. Wann der Ahl Abgezogen vndt zu Stucken gemacht ist So Seut ihnen in einem gesaltzenen wasser mitt einer handt voll Petersilligen wurtzell Sampt dem grunen biß die wurtzeln weich werden geus dan die Bruhe dauon vndt mache ein Andere Nimb die Petersilligen wurtzeln Sampt dem grunen vndt reibe sie wohl vndt Klein wie ein muss weiche eine gebehete Semmell in Wein [92v] vndt treibe es mitt der Petersilligen vndt wein durch ein Enge Siebelein oder tuch Schutte es vber den Ahl geus mehr wein vndt ein glaß Essigk darzu wurtze es mitt Ingber Pfeffer Saffran vnndt mußcaten bluett vnndt Laß vollendes einsieden So ist es Recht etc.






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