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.

Pulled stockfish, boiled in cream

Einen zerzopfften oder zerzausten halbfisch oder Stockfisch zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 114rRecipe Nr. 137 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.137Shared ingredients: wo8.137Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: blanc mangerType: sweet

Einen zerzopfften oder zerzausten halbfisch oder Stockfisch zumachen etc. Seudt die halb fische oder Stockfische Erstlich biß sie weich genungk sein dann brich die greten dauon das Ander Aber zerzopffe oder zer Klaue gar Klein thue es Inn ein topfflein Pfanne oder Tiegell geus einen Rohm oder dicke millich daran Lege ein Stucklein Butter daran wurtze mitt Ingber vndt Saltze es Recht vnndt laß [114v] Sieden So wirdt es guett will man sie Aber Suesse haben So thue zucker vnt Rosinlein darzu So ist es Auch Recht vnndt Guett etc.

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