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 bitter orange or lemon sauce

Wie man Pommerantzen Bey Hechtten Kochen soll

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 007vRecipe Nr. 14 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.14Shared ingredients: wo9a.14Same ingredients in following recipe: 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Wie man Pommerantzen Bey Hechtten Kochen soll Bruehe den Hecht Alß wenn du ihn bloe sieden woellest dann Nim wein vnd Saltz machs Siedig gieß vber den hechtt lass sieden biß ein wenig Ettwan halb gesotten ist den thue den hechtt vf ein weiss tuch laß in ertrueckenen deckh ein weiß tuch darueber das er die feuechttigkeit schnell verlyere Scheele die hautt Sauber vom [8r] hecht abe dan Nim zitteronen oder Pommerantzen schels schneids vnd theus weiß Auch die Kern dauon So wol du kanst daz nit zerfall leg zittronen vndten in die Pfannen den hecht denn wider zittronen darauff Nimb zwey theil Erbeis bruee vnd ein theil wein wenn die Pommerantzen Sauer sindt Wennß aber Suesse weren So Nimb halb Erbeissen bruee vndt halb wein Nimb ein guet theil Muscatblueet zimmet Safferan vnd zucker Siede es wol

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