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, boiled in parsley root broth

Karppen Rogen oder Kitzinge mit Pettersilligen wurzeln zueSiedenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 109rRecipe Nr. 131 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.131Shared ingredients: wo8.131Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Karppen Rogen oder Kitzinge mit Pettersilligen wurzeln zueSiedenn etc. Schneidt ein guet Petersilligen [109v] wurtzel fein lengelicht vndt Seudt sie in einer Rindtfleisch Suppen wan nun der Rogen oder Kitzingen gesotten ist So lege ihn darzu wurtze ihn nur mitt Ingber wenigk Pfeffer vnndt mußcaten blumen Saltze es Recht ist die Rindtfleisch Suppen nicht feist So lege ein Stucklein Butter darzu vndt laß mitteinander Sieden So wirdt es Recht vndt guett Kan mann Aber Keine Rindtfleisch Suppen haben So nim ein gesotten wasser thue viel Butter darein vndt machs wie vorgemeldt So wirts Auch Rechtt etc.

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