CoReMA

Cooking Recipes of the Middle Ages

HELP

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 aspic

Ein Ander Fischgallartt oder Sultz guett zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 129rRecipe Nr. 154 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: b3.12, b3.16, b4.197, gr1.96, w1.200, pa1.50, pa1.89, er1.47, wo1a.62, wo3b.123, wo3b.66, wo7a.113, wo7a.114, wo7b.15, wo8.154Shared ingredients: wo8.152, wo8.154Same ingredients in following recipe: 10Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Ein Ander Fischgallartt oder Sultz guett zumachenn etc. [129v] Will mann vff 2 schussel Fisch Sultze machen So nehmet vngefher 4 libra hecht vndt 4 libra Karppen Oder Einerley Fisch Allein So man sie schuppet So besprenge sie mitt Saltz vnndt laß sie eine weile darinne liegen Sollen sie Aber vngeschuppet bleiben So begeus die Stucken mit einem Essigk das sie blaue werden will mann nuhn die fische in lautern wein sieden So nim dessen vngefher 5 Mass Oder halb so viel wasser vndt wein vndt 1/2 libra geschelte mandeln 1/2 libra ziebeben Oder Rosinen eine gute Kellen voll [130r] zucker 2 lot Ingber i lot ziemett 1/2 lot mußcaten blumen 1/2 lot Saffran vndt 3 loth haußen blaßen dazu lege die fische in die bruhe vndt Laß wohl miteinander Sieden wan nun sie recht am Sode vnt gnungk gesotten haben So bestreuhe die schusseln oder mulden Erstlich mitt ziemett vndt Rosinlein Richte den Fisch darauf Ahn vndt geus die zugerichte bruhe mitt Allem daruber laß An einem Kuhlen orth gestehen So wirt sie Recht vnd guett will man Aber nur Auff eine schussell haben [130v] So nim von den obbemelten Stucken Iedes nur das halbe theil etc.

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