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 onion sauce

Einen hecht in zwiebeln Ein zuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 070rRecipe Nr. 86 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.86, wo9b.62, wo9b.63Shared ingredients: wo8.86Same ingredients in following recipe: 8Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen hecht in zwiebeln Ein zuemachenn etc. Nehmett viel zwiebeln schelt vnd schneit sie in 4 theill Seudt sie vngefehr in 2 maß wasser Eine [70v] Stunde Langk biß sie wohl weich werden Reibe sie wie ein muss vnt treibe sie mitt der Suppen durch ein Sieblein wan nun der hechtt geschuppet gerissen vndt Rein gewaschen Ist So geus ein wenigk Essigk daruber vndt Seudt ihn in einem rechtgesaltzenen wasser vndt So er nun halb gesotten ist So geuss das wasser dauon vndt die obbemelte bruhe daran So mann gerne will So geuss ein wenigk wein darzu wurtze es mit Ingber viel Pfeffer vndt Saffran vnd laß wohl Sieden [71r] biß die Bruhe oder Sodtlein fein dicke wirdt Richte es darnach Ahn vnndt streuche Ingber daruber So wirtts Rechtt vnndt Guett etc.

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