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 citrus fruit sauce

Mehr hecht mitt Lemonien Citronen oder Pomrantzen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 072vRecipe Nr. 89 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.89, wo8.95Shared ingredients: wo8.89Same ingredients in following recipe: 6Same tools in following recipe: 4

Categories:

Main ingredient: fishPreparation: boiledType: -

Mehr hecht mitt Lemonien Citronen oder Pomrantzen etc. Schippe den hechtt zerkerbe Ihn Auff beyden Seiten mache stucken daraus besprenge sie mitt Saltz vnndt Lege sie in eine schussell Setze dann einen tiegell oder Kessell mitt wasser zum feuer Saltze es Recht geus ein glaß mitt guetten Essigk darzu vndt laß den hecht darinne Sieden wan er nun [73r] fast halb eingesotten So thue ein guett theill Rosinen ziemett zucker Ingber Pfeffer vndt Saffran daran Nim darnach die Pomrantzen Citronen oder Lemonien schneide feine dinne vndt Runde schnitzlein dauon vndt thue sie Auch daran Laß Also miteinander Sieden ist der Bruhe zue wenigk So geus noch ein glass wein darzu Richte dan den hecht mitt dem Soedtlein Ahn vndt lege die Lemonien oder was es sey darauf So ists Rechtt etc.

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