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 with fried bacon cubes

Einen hechtt in Speck einzuemachenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 074rRecipe Nr. 91 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.91Shared ingredients: wo8.91Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Einen hechtt in Speck einzuemachenn etc. Reiß den hecht vndt schuppe ihn nichtt mache ihn mitt einem Essigk fein blaue Seudt Ihn dan in halb wasser vnndt wein oder in wasser Alleine Saltze es Aber Rechtt Nim dan einen frischen Speck schneide ihn fein gewurffeldt gar Klein vndt laß ihn in einer Pfannen oder tiegell zergehen vndt braun [74v] werden wan nun der hecht Angerichtet ist So thue ein ghutt glaß wein Essigk daran wurtze es mitt Ingber Pfeffer vnndt Neglein vndt brenne den Speck wan Er wohl heiß ist vber den hecht So ists Rechtt etc.

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