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.

Fish aspic by Conrad von Dillenberg

Fysch Gallertten von hechtt oder Karpffen von Meister Conrad zu dillenbergkh

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 061vRecipe Nr. 129 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.129Shared ingredients: wo9a.129Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: aspicType: -

Fysch Gallertten von hechtt oder Karpffen von Meister Conrad zu dillenbergkh Mann muß nehmen haußplasen vnnd die klopen vnnd die Nachtt Im frischen brunen wasser lassen weichen darnach [62r] guten fiernen wein genommen vnd den in ein messigen Kessel gethan vnd den fisch welcher zuuor Sauber Auss genommen vnd gewaeschen Sein muss mit dem wein laß vff sieden darnach gestossen Negelein Saffran langen pfeffer Muscattblumen gestossen Mußcatten vnd Gallertten genommen vnd die selbige mit guetten essig Sambt zucker In den wein gefonnen vnd sieden darnach wann sie Abgesotten sein Sauber auss der bruee genomen vnd die hautt abgeschelet vnd in ein sauber Schuessel gelegt darnach den Kessel mit der bruee wider vfgehanngen [62v] vnd durch einen laugen Sackh lauffen lassen In ein erdenen oder Sonst einen dopff vnd halb kalltt werden lassen vnd darnach widerumb vff die fisch geschuettet vnnd Mandel vnd rosin darrueber gezettelltt etc.






Wo9 - "Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°"