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.

Carp pie

Wie man ein Karpffen In ein pastetten machen soll das man in mit den Groetten vnd Allem essen Kan

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 063rRecipe Nr. 130 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo10c.45, wo9a.130Shared ingredients: wo9a.130Same ingredients in following recipe: 0Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: pieType: -

Wie man ein Karpffen In ein pastetten machen soll das man in mit den Groetten vnd Allem essen Kan Erstlich soll man denn Karpfen schupen vnd abthun wie sonsten preuehlig Aber nit waschen vnd Imber pfeffer vnd Negelein nemen den selben dan mit ein wuertzen Alls dann ein schwartzen taig verferttigen Ein Kopff auftreiben vnd den karpffen darein legen Im ofen ein halbe stund bachen lassen vnd wider herauß thun ein Vierttellein brand wein darueber schuetten wider wol vnd gehaeb zumachen vnd Im offen noch 3 stund bachen lassenn etc.






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