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 lemon sauce

Hecht mit geriebnen Lemonien

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 071vRecipe Nr. 88 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.88, wo9a.108, wo9a.84Shared ingredients: wo8.87, wo8.88, wo8.89, wo9a.51Same ingredients in following recipe: 9Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Hecht mit geriebnen Lemonien etc. [72r] Schuppe den hecht schneide Stucken daraus vndt macht es damitt wie zuuor gemeldt Seudt ihn dan in halb wein vndt wasser Saltze es Recht zuuor Aber schneide etzliche lemonien Seudt sie in wein gantz weich zerreibe sie wie ein muss vnndt treibe sie mitt dem wein durch ein Sieblein wan nun der fisch Allein gesotten So geus die Bruhe gemach dauon vnndt schutte die bemelte daran wurtze es mitt Ingber ziemett Saffran vndt zucker geus noch mehr wein darzu vndt laß wohl einsieden [72v] damitt das Soedtlein fein dicke wirdt So ists Recht vndt wirdt guett Richte Als dan den fisch mitt dem Sodtlein Ahn vndt gibs warm etc.

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