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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Fish aspic, yellow and sweet

Eine Andere guete Fischgallartt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 128vRecipe Nr. 153 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.153Shared ingredients: wo8.153Same ingredients in following recipe: 11Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Eine Andere guete Fischgallartt etc. Nehmett die fische was man will vndt schuppe sie bestreich sie mitt Saltz vndt laß sie eine stunde darin liegen streich sie dan Abe oder wasche sie ein wenigk Aus vndt lege die stucken fein nach ein Ander in ein kessell oder Fisch tiegell geus einen guten wein darahn das es gnung sey darnach nim Neglein ziemet mußcaten bluett Ingber Pfeffer vndt ein Stucklein haußen blassen dieses Alles bindt in ein tuchlein [129r] heng es zum fisch in die Bruhe vnt Las mitteinander wohl Siedenn wann es nun gnungk gesotten hadt So lege die stucken in eine schussell bestecke sie mitt Neglein gantzer ziemett vndt zucker mache die Bruhe mitt Saffran wohl gelb vndt geus sie dan vber die fische wan sie nun gestanden vndt man die gallarten vortragen wil So lege geschnittene mandeln darumb So ist sie recht vndt Guett etc.

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