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 polish sauce

Ein pollischen Hechtt

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 018vRecipe Nr. 38 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.38, wo9a.49, wo9a.50, wo9a.51Shared ingredients: wo9a.38Same ingredients in following recipe: 2 4Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: foreign

Ein pollischen Hechtt Machtt Allso [19r] Ittem So Nimb ein hechtt schuep in vnd mach in zu stuecken saltz in ein laß in ein Halbe Stund darinen ligen Nimb gutte Erbeis bruee laß denn hechtt sieden doch nit gar an die stett darnach seye die bruee dauon Nimb oepffel vnd zwibel schneidts duen thues in ein hafen geueß guten wein daran laß gar wol sieden das weich wierdt wie ein Muesslein thues Auf ein heres tuch treibts durch giest ein Arbeis pruee darunder gewuertz mit Imber vnd pfeffer Saffran zuckers zimlich geuest die bruee vber denn hechtt laß sieden biß die bruee fein dickh wierdt Sueß vnd seueert rechtt gesaltzen Also ist er gerechtt vnnd guett






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