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.

Fish, boiled, in a roux

Barmen oder Ohlruppen Auch Andere Fische In ein Butter Sodtlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 096vRecipe Nr. 116 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.116Shared ingredients: wo8.116Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Barmen oder Ohlruppen Auch Andere Fische In ein Butter Sodtlein etc. Reiß den fisch was es sey vndt nim ihn Auß sindt sie groß So mache stucken drauß Sinndt sie Aber meßigk So laß sie gantz Wasche sie Auß lege sie in eine schussell begeus sie mitt einem laulichten Essigk So werden sie hubbisch blau Seudt sie dan in halb wein vnt wasser [97r] oder halb Essigk vndt halb wasser vndt Saltzes Rechtt wann es nuhn halb gesotten ist So thue die Bruhe zum theill dauon Lege ein stuck Butter daran Roeste Auch ein wenigk weiß mehl in einer geschmeltzter Butter thue ein guet theil Ingber vnndt Pfeffer darzu vndt brenne es vber die Fische Las ein wenigk mitt Auff Sieden vndt Richte die Fische mitt dem Soedtlein fein warm Ahn mann magk Auch wohl eine geschnittene Petersilligen grunes daran thun ein Ingber daruber streuhen etc.






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