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, boiled, with roasted bread

Ein hechtt einzumachen in ein geroest Semel gewuerffelt geschniden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 018rRecipe Nr. 37 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.37Shared ingredients: wo9a.37Same ingredients in following recipe: 2 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Ein hechtt einzumachen in ein geroest Semel gewuerffelt geschniden Ittem So Nimb ein hechtt thue In Auf mach [18v] in zu stuecken Seued in schoen plab ab wie sonst ein visch seigt die fisch dauon zeueg dem fisch die haudt ab das die stueckh schoen sein vnd legs in ein pfannen vnd thue ein wenig Imber stuep daran vnd gantze pfefferkoernlein vnd ein wenig Muscatblueett Ein maß frisch brunenwasser vnd der bruee darinnen der fisch gesotten ist ein halbe mas ein guettes stueckh frischer butter laß wol ein sieden das die bruee fein dickh wierdt Nimb ein Semmel schneid gewuerffelt roesch Ihm Schmaltzs thues Auß dem schmaltz legs in denn fisch laß wider ein wenig sieden Allso ist er gerecht vnnd guett

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