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 a brown cherry sauce

Grunen Stoer Wels oder gesalznenn haussen in einem braunen Kirsch Soedtlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 104rRecipe Nr. 124 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.124Shared ingredients: wo8.124Same ingredients in following recipe: 10Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Grunen Stoer Wels oder gesalznenn haussen in einem braunen Kirsch Soedtlein etc. Weiche einen gueten loeffell voll Kirschmuss Oder Kirsch Safft in ein meslein wein Lege den etzliche stucken von dem Abgesottenen Fisch in ein Kessell oder tiegell vnndt treibe das geweichte Kirschmuss durch ein Sieblein Oder durhschlagk vber den Fisch geus noch ein wenigk wein oder Essigk dran thue ein [104v] gutt theill Kleine Rosinleinn vndt mandeln Auch zucker oder honigk daran das es gnungk sey wurtze es mitt Ingber viell ziemett vndt ein wenigk Neglein Laß Also miteinander Sieden biß das Soedtlein ein wenigk einseudt Richte darnach den Fisch mitt dem Soedtlein Ahn vnndt streuhe ziemett daruber So ist es Rechtt vndt guett etc.

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