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 in parsley sauce

Gruhne Fohren oder Andere mitt Butter vndt PeterSilgen wurtzeln zu Sieden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 099rRecipe Nr. 119 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.119Shared ingredients: wo8.119Same ingredients in following recipe: 8Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Gruhne Fohren oder Andere mitt Butter vndt PeterSilgen wurtzeln zu Sieden etc. Nehmett ein guet theil Petersilgen wurtzell Sampt dem gruhnen Seudt sie in einem topff darein vngefehr 2 maß wasser gehett biß die Petersilligen wurtzell sampt dem Kraut wohl weich worden geus den das wasser dauon vndt weiche etzliche schnitten gebehete Semmeln darein vndt reibe die wurtzeln vndt grunes gar Klein wie ein muss schutte dan die geweichten Semmeln [99v] sampt dem wasser wieder darzue treibe es miteinander durch ein Enge Sieblein Oder tuch geus ein glaß Essigk darzu vndt laß die Fische was es sey in dieser bruhe Sieden Saltze Aber die Bruhe zuuor Rechtt Wan sie nun eine weile gesotten haben So thue ein loeffel zucker Ingber Peffer vndt ein wenigk neglein darzu hat mann es gerne gelb So thue ein Saffran darein vndt laß noch ein Sodtlein thun Richte sie darnach warm Ahn So sindt Sie Rechtt vndt guett etc.

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