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.

Smoked pike, boiled with parsley root, in a roux

Gereicherte hechte oder Andere Fische guett in Butter vnndt Petersilgen wurtzeln zu Sieden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 110rRecipe Nr. 132 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.132Shared ingredients: wo8.132Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Gereicherte hechte oder Andere Fische guett in Butter vnndt Petersilgen wurtzeln zu Sieden etc. Nehmett den hecht schneidt ihn zu Stucken Seindt es Aber Fohren oder Andere Fische so messigk die lass gantz Lege Erstlichen in ein laulicht wasser vndt wasche sie rein dan lege sie in einen fischtiegell Kessel oder Pfannen thue viel geschnittene Petersilligen wurtzell daran vnndt Seudt Sie wohl miteinannder darnach geus die Bruhe zum theil dauon Lege eine guete Butter darahn vnndt Roeste ein lofflein mehl [110v] in einem schmalz vndt thue es darzu laß eine gute weile damit Sieden vndt Richte sie vber gebehet Semmell Ahn etc.






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