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 apple lemon onion sauce

Hechtt mitt zwiebeln Epffeln vnndt Lemonien zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 071rRecipe Nr. 87 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.87Shared ingredients: wo8.87Same ingredients in following recipe: 9Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Hechtt mitt zwiebeln Epffeln vnndt Lemonien zumachen etc. Nim eine gute handtvoll zwiebeln schele vndt hacke sie Klein dessgleichen ein guett theill Epffell hacke sie Auch Klein vndt Seuts miteinander in wasser wan sie nun wohlgesotten sein So geus ein Meßlein wein vndt ein glaß Essigk darahn In deß nim denn [71v] hechtt Schuppe zerkerbe Reiß ihn vndt mach Stucken darauß Legs in eine schussell vndt besprenge sie mitt Saltz wen der hecht nun eine weile darinnen gelegen hatt So seudt ihn in der bemeltten bruhe wurtze es mitt Ingber Pfeffer Saffran zucker vndt ziemet schneide etwan ein 4 oder 5 lemonien darnach sie groß seindt oder Klein vndt thue sie Auch darahn ein gut theill Rosinen Laß miteinander Sieden So wirdts Guett etc.

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