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.

Carp roe, braised in onion and raisins

Karppen Rogen oder Kutzingen guett zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 108vRecipe Nr. 130 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.130Shared ingredients: wo8.130Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sour

Karppen Rogen oder Kutzingen guett zumachenn etc. Nehmett vngefehrlich von zwey oder 3 Karppen den Rogen oder Kiznigk auch mehr oder weniger wie man ihn haben Kan Ist er bey dem fisch gesotten So lege ihn Aus wo aber nicht So seudt ihn in einem gesaltzenen wasser Abe darnach schele vnndt schneide etzliche zwiebeln fein Klein vndt lengelichtt vndt [109r] Roeste sie in einer heißen Butter biß sie braun werden dan geus ein maß wein darzu Lege den Rogen oder Kitzingen darein wurze es mitt Ingber wenigk Pfeffer Saffran vndt zucker thut Kleine Rosinlein vndt noch ein glaß guten Essigk darzu vndt laß wohl miteinander Sieden biß es ein dicke Sodtlein bekommen So wirdt es Rechtt vnndt Guett etc.

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