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.

Pike in Hungarian sauce

Einen hechtt in der Vngerischen Bruhe zuebereittenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 069rRecipe Nr. 84 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.84, wo8.85Shared ingredients: wo8.84Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: foreign

Einen hechtt in der Vngerischen Bruhe zuebereittenn etc. Nehmett hechte groß oder Klein Schuppett vndt zerkerbett sie Auff beiden seitten mache Stucken daraus wasche sie rein besprenge ihn mitt Saltz vndt trage ihn in einer schussel laß ihn eine gute weile darinne Liegen Nim dan etzliche gantze geschelte zwiebeln vndt Petersilligen wurtzeln geus ein wasser daran vndt lass wohl miteinander Sieden darnach so lege den hecht in die bruhe vndt laß ihn darinne Siedenn [69v] thue ein wenigk Pfeffer Ingber Mußcaten blumen vndt ein wenigk vndt ein gutt Stuck Butter daran vndt wan mann Anrichten will So thue die gantzen Zwiebeln dauon vndt gib sie fein warm So sindt sie guett etc.

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