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.

Berch, roasted, with brown butter

Einen Streiff Perschken Auch Ander Fische gutt zubratenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 107vRecipe Nr. 129 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.129Shared ingredients: wo8.129Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: roastType: -

Einen Streiff Perschken Auch Ander Fische gutt zubratenn etc. [108r] Schuppe den Streiffperschken oder Andern Fisch was es sey zerkerbe ihn Auf beiden seitten schneidt ihn Am Bauch vndt Aufm Ruckengrat ein wenigk Auff menge dan Saltz Ingber vndt Neglein vndereinander bestreuhe den Fisch Inwendigk vndt Auswendigk wo Er Aufgeschnitten ist damit lege ihn Auf einen Rost oder Stecke ihn an einen Spieß darnach er groß Ist mache eine Butter wohl heiß vndt braun geuss ein glaß wein Essigk darunder vndt [108v] betreif den fisch offte damit wan Er nun gnunk gesotten oder gebraten hadt So richte ihn Ahn vndt geus das vberbliebene bruhelein darunder etc.

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