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.

Fish or meat aspic, black

Ein Schwartze Gallertten von Karpffen vnd fleisch vnd anderm zu zurichtten

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 031vRecipe Nr. 59 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.59Shared ingredients: wo9a.59Same ingredients in following recipe: 1 1Same tools in following recipe: 1 1

Categories:

Main ingredient: fishPreparation: aspicType: show dish

Ein Schwartze Gallertten von Karpffen vnd fleisch vnd anderm zu zurichtten [32r] Darzu muß man nemen Ein wein vnd zucker vnd denn schweiss von denn fischen vnd Auch haussen blasen vnd in ein turnossel Sueessen wein Sieden lassen vnd fein rein Scheuemen vnd denn die fisch darein thun was man vor fisch haben will Karpffen oder Anders vnd sieden lassen wie man pflegtt Andere fische zu sieden vnd den Abwuertzen Nach eines Ieden gefallen vnd sie dann In ein rein Schuessel legen vnd die bruee durch ein rein tuch lauffen vnd stehen lassen So man will mag man rosinen oder Mandel darauff legen etc.






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