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.

Berch, stewed in rose water and wine

Persken zu sieden

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 029vRecipe Nr. 56 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.56Shared ingredients: wo9a.56Same ingredients in following recipe: 3 3Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Persken zu sieden Nimb stockh persten die fein groß sein vnd koch sie mit wasser wie man pflegt Saltzfische zu kochen vnd salze sie nit gar sehr vnd Nim sie darnach herauser vnd Schaube sie fein rein vnd thue die gretten Alle herauser vnd Nim nicht mehr alß den fisch daruon vnd thue sie in ein tigel vnd geueß daran Rosen wasser ein theil vnd zweytheil essig Ist aber der essig zu scharpff so gieß ein wenig wein darein vnd lass es wol miteinander sieden vnd thue gute frischen Putter darein nach deinem gefallen vnd Nimb darnach die pruee von denn fischen vnd thue was Ingber vnd ein wenig gestossen muscaten doch nit vil [30r] vnd laß es mit vffsieden vnnd schmecke sie doch ob sie Am Salz vnd gewuertz gerecht seindt vnd gibt sie darnach auff So seindt sie gerechtt vnnd gutt etc.

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