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 aspic, white

Eine hechtt Fohren oder Andere Fischgallart weiß zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 131vRecipe Nr. 156 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.156Shared ingredients: wo8.156Same ingredients in following recipe: 10Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Eine hechtt Fohren oder Andere Fischgallart weiß zumachen etc. Nehmett hecht Fohren oder Andere Fische die Fohren Reißett Am Rucken Auff vndt last sie gantz den hecht oder Andere Fische Aber Schuppe oder last ihn vngeschuppett wie mann ihn Am liebesten hatt vndt mache stucken darauß lege den fisch dann in ein Reihn gefhes geus einen gueten wein nach notturfft vndt das dritte [132r] theill Essigk darzu thue etzliche geschelte zwiebeln vndt etzliche Epffell gantz daran Bindt ein guett Stucklein haußen blassen in ein Rein tuchlein henge es in die bruhe vndt laß mitSieden wurtze es dan Abe mitt Ingber Pfeffer ziemett vnndt zucker das es weder zu Suesse noch zu Sauer sey wan es gnungk gesotten hatt So seige die Bruhe durch ein tuch lege die fische in eine schussell vndt geus die Bruhe daruber thue Aber die zwiebeln vndt Epffell gantz dauon Ist die gallartt [132v] nun Recht gestanden So lege geschelte mandelln ziebeben gross oder Kleine Rosinen Aufm Randt herumb vndt Lass vortragen etc.

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