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.

Fish in milk and parsley sauce

Halbfische guett zu Siedenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 112rRecipe Nr. 135 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.135Shared ingredients: wo8.135Same ingredients in following recipe: 3Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: boiledType: -

Halbfische guett zu Siedenn etc. Nehmett die halbfische wasche sie Rein lege sie dan in ein warm wasser Laß sie eine Stunde darinne darinne Liegen vndt zeuch ihnen die haudt Abe So werden sie schoen weiß oder laß sie daran wie man will seindt sie Aber zuuor gewessertt So laß sie Also lege sie darnach in eine [112v] Pfanne Kessell oder tiegell vndt Seudt seudt sie in einer milich oder wasser welches mann Am liebsten hadt wurtze sie mitt Ingber vndt Saffran oder laß sie weiß schneide ein guett theill Petersilligen grunes daran vnndt wan sie nuhn wohl eingesotten haben So lege Semmelschnitten in eine schussell vnndt Richte sie mitt dem Sodtlein daruber Ahn etc.

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