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

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Eel, roasted on a spit, with brown butter

Einen Ahl zuebraten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 093vRecipe Nr. 113 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.113Shared ingredients: wo8.110, wo8.113Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Einen Ahl zuebraten etc. Wann der Ahn gestreifft ist So mache Stucken draus thue das Aderlein dauon wasche ihn Rein Stecke ihn An einen Eißern Oder hoeltzern Spießlein vndt Albwege zwischen die Stucklein etzliche Salben bletlein menget dan Ingber Saltz Pfeffer [94r] vnndt Neglein vndereinander vndt bestreuhe den Ahl wohl damit mache darnach eine Butter wohl heiß vnndt braun wan nun der Ahl wohl gebraten hatt So begeus ihn etzliche mahl mitt der heißen Butter So wirdt Er Recht vndt guett gib ihn dan warm oder Kaldt etc.






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