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, brown

Braun Fisch gallartt zumachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 130vRecipe Nr. 155 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.155Shared ingredients: wo8.155Same ingredients in following recipe: 10Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Braun Fisch gallartt zumachenn etc. Nehmett hecht oder Karppenn stich sie Erstlichen Abe vndt fange den schweiß oder das blutt in wein den schuppe sie vnndt thue die Schuppen vndt das gefangene Blutt zusammen in eine Pfanne oder Kessell geus mehr wein darzu vndt laß miteinander sieden scheume es zum offtern Abe thue es dan in einen Moerssell vndt Stoes es wohl treibe es dann [131r] durch ein tuch oder Sieblein Kan man bletter von einem lorber oder Pomrantzen baum haben So laß sie auch mittsieden vndt Stoese sie darunder So ist es besser wan nun die fische halb Abgesotten seindt So geus die bruhe zum theil dauon thue die durchgetriebene vnndt ein glaß wein Essigk darzu wurtze es mitt Ingber Pfeffer viel Neglein vndt zucker will man so thue geschnittene Mandeln vndt Kleine Rosinlein darzu vndt laß vollendes Sieden darnach So richte die fische Ahn [131v] Setze sie in ein Keller geus die bruhe daruber vndt laß gestehen So wirt sie hubbisch vnndt Guett etc.






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