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.

Onion vinegar sauce for baked fish

Ein Soedtlein oder Bruhe vber Backfische zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 050rRecipe Nr. 64 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.64Shared ingredients: wo8.126, wo8.64Same ingredients in following recipe: 2Same tools in following recipe: 1

Categories:

Main ingredient: vegetablePreparation: sauceType: sour

Ein Soedtlein oder Bruhe vber Backfische zumachen etc. Roeste ein gutt theill Klein geschnitten zwiebeln in einem schmaltz biß sie Braunwerden geus dann ein gutt glaß wein Essigk darzu vndt thue Ingber ein wenigk Pfeffer Saffran Saltz vndt ein Loefflein Rosinen daran So mann will Laß miteinander Sieden Wan nun die fische [50v] gebacken sein So richte das Sodtlein Erstlichen Ahn vndt lege die fische daruber So ists Rechtt vnndt gutt etc.

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