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 aspic, white

Weisse gallreden zumachen

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 030rRecipe Nr. 57 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.57, wo9b.86Shared ingredients: wo9a.50, wo9a.51, wo9a.57, wo9b.84Same ingredients in following recipe: 2 3Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Weisse gallreden zumachen Nimb ein hechtt vnd schneid oder reiß in vnd nim Als dann halb wein vnd halb wasser vnd nicht gar sehr vnd lass es sieden vnd thue ein stand wein darein vnd den hecht darein vnd lass ihn sieden vnd Nimb ein wenig wein in ein toepfflein vnd schaum es fein rein abe das Kein vnflatt darauff bleibe vnd Nimb den vndt thue es in dem toepfflein in den wein zimetrinden Ingber So du es willtt [30v] Sueeß haben So thue was zucker darein vnd laß es mit einander Sieden biß er gar ist vnd geueß die bruee in ein toepflein vnd laß stehen das es fein Klar wierdt vnd legt den hechtt in einer Schuessel oder zwey nach deinem gefallen vnd geueß die bruee fein darrueber vnd das die ke magst in besondter schuessel thue Sie wierdt sonst nicht lautter vnd klar vnd seze sie darnach in einen Keller so wierdt sie fein gutt darnach magstu sie vff tragen Nach deinem gefallen etc.






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