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, pickled with parsley

Barmen oder Andere Fische Abe zuesieden Das sie lange gutt Bleibenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 097vRecipe Nr. 117 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.117Shared ingredients: wo8.117Same ingredients in following recipe: 1Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: preserveType: household

Barmen oder Andere Fische Abe zuesieden Das sie lange gutt Bleibenn etc. Nehmett die Barmen oder Andere Fische Nim sie Auß wasche sie Rein vndt mache sie mitt einem Essigk blaue Seudt sie dann in halb wasser vndt Essigk wan es Recht Abe gesaltzen ist vndt laß sie in der Bruhe kalt werden dan nim ein vorgleßet gefhess vnndt Lege ein guet theill Petersilligen grunes An den boden vnndt dan die fische darnach wieder ein guett theill Petersilligen [98r] grunes geus die Lauttere bruhe vndt ein maß Essigk noch daruber darnach der fische viel seindt Setze es dann in ein Keltter oder Andern frischen orth So bleiben sie Lange frisch vndt guett wan man sie dann Speißen will So richte die fische in eine schussell Ahn Streuhe viel Klein geschnitten Petersilligen grunes vndt geus Essigk darahn etc.

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