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

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Pike, coated in pea flour, on braised onion

Eingedempfft Hechtt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 017vRecipe Nr. 36 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.36Shared ingredients: wo9a.36Same ingredients in following recipe: 5 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: -

Eingedempfft Hechtt mach Allso Item So Nembt ein hechtt Schiep in vndt saltz in ein lass in ein weil Im Saltz ligen Nimb Erbes mehl leg die stueck ins mehl Kehrs darinen vmb bach es in heissem Schmaltz [18r] wie bachen fisch leg die stueckh wanns gebachen sein in ein Eisen pfannen Nimb 4 oder 5 zwibel schneidts breitt vnd duen vnd Nim ein wenig frischer buttern laß ihn zergehen vnd roesche die zwiffel darinnen Wen er geroest ist So thues an frisch gewuertz mit Imber vnd Negelein gestuep das es 4 schlag geuess ein guete Arbeis pruee daran vnd ein halbe mas gutten rothen wein thuett ein wenig kuemel vnd wacholdter beer lass einsieden versuchts am saltz das die bruee fein dickh wierdt Allso hastu ein gedempfften hechtt gemachtt vnd guett etc.






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