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 yellow sauce

Gruhne Fohren Perschken oder Andere Fische in einer gueten gelben bruhe zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 100rRecipe Nr. 120 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7b.1, wo7b.3, wo7b.4, wo8.120Shared ingredients: wo8.120Same ingredients in following recipe: 6Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: -Type: -

Gruhne Fohren Perschken oder Andere Fische in einer gueten gelben bruhe zumachenn etc. Wann die fische gerissen vnndt Rein Außgewaschen sein So seudt sie in wein vndt halb wasser wan es Recht gesalzen ist So nim den etzliche Epffell schele schneide sie Klein gewurffeltt vnndt Roests in einem heißen schmaltz ein wenigk Oder laß sie Also So die fische nun halb etwa eingesotten sein So thue die Epffell Ein guet theil Kleine Rosinlein ein loeffell voll zucker Oder honigk darahn [100v] geus ein wenigk Essigk darzue wurtze es mitt Ingber ziemett vnndt Saffran Lass sie vollendes einsieden So werden sie Recht vndt Guett etc.






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