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

Grune Fohren Perschken oder Andere Fische guett Im Saltzs zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 100vRecipe Nr. 121 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo7a.91, wo8.121Shared ingredients: wo8.121Same ingredients in following recipe: 4Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Grune Fohren Perschken oder Andere Fische guett Im Saltzs zumachenn etc. Reiß die Fohren Streiff Perschken oder Andere fische was es sey wie mann will oder Pflegett wasche sie Auß einem wasser vndt laß sie Abseigen darnach geus einen laulichten Essigk daruber So werden sie hubbisch blaue Setze den mitt wasser vbers feuer geus ein [101r] wenigk wein Essigk darzu Saltze es wohl vndt thue ein guette theil Pfeffer darein wann nun das wasser Anfehet zuesiedenn So lege die fische gemach darein wehre mit eim schaum Kellen das sie nicht vberlauffen vnndt laß sie einsieden So werden die Fische fein hertlich vndt ghuett vndt loessen sich von der greten fein Abe etc.

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