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

Aber hecht in der vngerischen Bruhe

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 069vRecipe Nr. 85 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.84, wo8.85Shared ingredients: wo8.85Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: foreign

Aber hecht in der vngerischen Bruhe etc. Mache es mitt den hechten Erstlich Allenthalben wie zuuorgemeldt dan Nim Klein gehackte zwiebeln vndt ein guett theil gehackte Epffell Russe oder schweiße sie in einem heißen schmaltz darnach So lege [70r] den hecht in einenn frisch tiegell oder Kessell schutte die gehackten zwiebell vndt Epffell darzue geus einen guten wein darzue wurtze es mit Ingber ziemett vndt Saffran So man will So thue Auch Kleine Rosinen vndt zucker darzu Laß ihn wohl Sieden So wirdt er Recht vnndt Guett etc.

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