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 in almond aspic, sweet

Gestandene mandeln mitt Kleinen Fischenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 135vRecipe Nr. 160 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.160Shared ingredients: wo8.160Same ingredients in following recipe: 4Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Gestandene mandeln mitt Kleinen Fischenn etc. Nehmett Fisch schuppen von einem hechtt Oder Karpffen wasche sie Rein vnt seudt sie in einem wasser nim darnach [136r] i libra mandeln schele Stoes vndt reibe sie Klein Seige dan das wasser durch ein tuch geus ein wenigk dauon An die mandelln vndt zeuch eine dicke mandell millich dauon Auß mache es mitt zucker Recht Suesse thue es in eine schussel vndt thue gesottene schmerlein vndt Elderßlein Oder Andere gute fische darauff Setze es in einen Keller oder Andern Kuhlen Ortt vndt laß fein gestehen will man so streuhe Kleine Rosinlein daruber So man es vortragen will etc.

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