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 horseradish sauce

Hecht in Kreen oder merrettich

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 074vRecipe Nr. 92 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.92Shared ingredients: wo8.92Same ingredients in following recipe: 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Hecht in Kreen oder merrettich etc. Nim einen hechtt vndt Seudt ihn fein treuge Abe wie Itztgemelt nim Als dan einen merrettich Reibe ihn Auf einem Reibeißen fein Klein geus eine feiste Rindtfleisch Suppen daran So mann will So thue ein wenigk gestoßene mandeln [75r] darunder So wirdt der merrettich gelinde vndt nicht so scharff wer es gerne hadt Pflegtt mann Auch wohl ein wenigk Essigk darunder zu thun vndt So mann den hecht Anrichtett So geus den Merrettich fein warm daruber hadt mann Aber Keine Rindtfleisch Suppen So nim ein wenigk bruhe von dem gesottenen hechtt Jedoch das sie nicht zu Sehr gesaltzen sein vndt thue ein guett theil Butter daran vndt laß mitt dem Merrettich sieden So ists Auch guett etc.






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