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

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Fish, boiled in vinegar, with parsley

Grunen Stoer oder Welß Ab zu Sieden vnt eine gelbe oder mandellbruhe daruber

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 103rRecipe Nr. 123 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.122, wo8.123Shared ingredients: wo8.123Same ingredients in following recipe: 12Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: boiledType: sour

Grunen Stoer oder Welß Ab zu Sieden vnt eine gelbe oder mandellbruhe daruber etc. Reiß den Stoer oder welß mache Stucken daraus vnndt seudt Ihn Allenthalben lso Abe wie von dem lachs gemeldt man magk Ihn Auch Alßo kaldt mitt einem guetten Essigk vnt gruner Petersilligen geben

*Almond gingerbread sauce, for boiled fish* (Subrecipe Nr. 1) [cooking recipe] oder mache diß Soedtlein Nim etzliche Stucke von dem Fische Lege [103v] sie in ein Kesslein oder tiegell geus ein Maß wein vnndt ein glaß Essigk oder waßer dazu Reibe ein guett theill dicken PfefferKuchen vndt schneide eine handtvoll Mandeln nach der lenge fein Klein vndt thue es daran Auch ein loffelvoll zucker oder honigk wurtze es wohl mitt Ingber Pfeffer ziemet vndt Saffran Laß Also miteinander Sieden das es Aber nicht zu dicke wirdt Richte es dan mitt dem Soedtlein Ahn vndt streuhe ziemett daruber So ist es Rechtt [104r] mann magk Es Aber mitt gesaltzen haußen Auch Also machen So mann will So thue Auch große Rosinen darahn etc.

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