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, roasted, with brown butter and citrus fruit juice

Einen hecht guett zubraten mitt eim Soedtlein

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 51 Aug. 4°Source Collection: Wo8, fol. 080rRecipe Nr. 97 Dating: 1st half of 17th c.Origin: Lang: High German languages

Similar recipes:

Same title: wo8.97Shared ingredients: wo8.97Same ingredients in following recipe: 5Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: roastType: -

Einen hecht guett zubraten mitt eim Soedtlein etc. Nim einen Meßigen hechtt schuppe vndt zer Kerbe ihn Auf beyden seiten fein zierlich mitt Kleinen schnitzlein schneide ihn dan Am bauhe ein wenig Auff thue die gallen oder das [80v] Ingeweide heraus Nim den Saltz Ingber Pfeffer vndt Neglein menge es vndereinander vndt bestrehe den fisch Allenthalben wohl damit Lege sie Also gantz Auf einen Rost Brate ihn Auf beiden seiten fein braun begeus ihn offte mitt warmer Butter vndt Essigk vndereinander gemischtt Kan mann Aber Pomrantzen oder Citronen haben So trucke den Safft daran So wirdt es besser Richte dan den hecht fein warm Ahn vndt geuß die vberbliebene [81r] oder warme Butter darunder vndt streuhe Ingber daruber etc.






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