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 white sauce

Hechte in einer weißen Suppen oder Soedtleinn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 073vRecipe Nr. 90 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.90Shared ingredients: wo8.90Same ingredients in following recipe: 6Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Hechte in einer weißen Suppen oder Soedtleinn etc. Nim den hecht schuppe ihn schneide stucken darauß vndt mache es damitt wie vorgemeldt Setze darnach ein fisch tiegell oder Kessel vbers feuer geus ein wasser ein wenigk wein vndt Essigk darzu Laß den hecht darinne Sieden Alß dann thue ain guet Stuck frisch Butter darzu oder daran Auch Ingber Pfeffer vndt mußcaten blumen Las vollendt Sieden vndt So mans Anrichten will [74r] So lege gebehete Semmelschnitten in eine schussel vndt Richte die fische Sampt der Suppen daruber Ahn So ists Rechtt vndt guett etc.






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