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 in wine, with cress

Schmerlein oder Eldersslein Auch grundtlingen oder Kressen guett zu Siedenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 107rRecipe Nr. 127 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.127Shared ingredients: wo8.127Same ingredients in following recipe: 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Schmerlein oder Eldersslein Auch grundtlingen oder Kressen guett zu Siedenn etc. Nehmett halb wein vndt halb so viel wasser vndt Ein glaß Essigk wie mann will Saltz es wohl vndt laß heiß werden Aber nicht Sieden dan geus von der Bruhe ein wenigk vber die Fische vndt Laß sie darinnne Sterben darnach schutte sie in den Kessell oder tiegell vndt laß sie gemach Siedenn So gehet ihn die hautt nichtt Abe Sondern werden fein blaue Steiff vndt hertlich gib dann eine grune [107v] Kreß guten Essigk oder Ander Commentlein darzu etc.

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