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

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Smoked and dried fish in a roux

Gereicherte Fohren oder Andere doerre Fische in eim guten Soedtleinn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 111rRecipe Nr. 134 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.134Shared ingredients: wo8.134Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Gereicherte Fohren oder Andere doerre Fische in eim guten Soedtleinn etc. Wasche die fische Erstlich Rein Auß laulichten wasser vndt seudt sie dann [111v] Auß einen Reinen wasser biß sie gnung haben dan Seige das wasser dauon vndt geus Ein guett glaß wein Essigk daran oder halb so viel wein daran darnach man es gerne Sauer hadt Brenne ein wenigk schoen mehl in einem schmaltz vndt schutte es darein wurtze es mitt Ingber Pfeffer vndt ein loefflein zucker So man will Saltze das Sodtlein ein wenigk vndt laß Sieden in deß nim eine Semmell schneide sie gar Klein gewurffeldt vnt Roeste sie in einer Butter biß sie hardt vndt braun werden wen [112r] die fische gnungk gesotten haben So richte sie fein ordentlich Ahn Lege die geroeste Semmell darauf vndt geus das Sodtlein daruber So sindt sie Rechtt vndt gutt etc.

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