CoReMA

Cooking Recipes of the Middle Ages

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  • 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, in roux sauce

Einen ahl zubraten vndt Ein guett Soedtlein darunder

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 094rRecipe Nr. 114 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.114Shared ingredients: wo8.114Same ingredients in following recipe: 8Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Einen ahl zubraten vndt Ein guett Soedtlein darunder etc. Nim den Ahl zeuch ihme die haudt Abe vndt thue das Aderlein am Ruckgrodt dauon wasche ihn Brate ihn An Einem Eißern oder hoeltzernen Spiesslein [94v] Also gantz oder mache Stucken drauß Besprenge Ihn mitt Saltz vndt gewurtz wie oben gemeldt

*Roux sauce, for eel* (Subrecipe Nr. 1) [cooking recipe] mache in des das Soedtlein Nim ein guett theil braune Butter Brenne oder Roeste 2 lofflein schoen mehl darinne geus den ein glesslein wein vnndt ein gleßlein Essigk darzu thue ein wenigk zucker daran Auch Ein wenigk Kleine Rosinlein So man will wurtze es mitt Ingber Pfeffer ziemett vndt Saffran vnndt Laß miteinander Sieden es ist ein guett bruelein geus es dan vber oder vnder den Ahl oder Aber vber Andere Fische etc.

[95r]

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