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.

Carp, stuffed with carp offal, roasted

Ein gebrattenen Karpffen zu zu richttenn

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 032rRecipe Nr. 60 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9a.60Shared ingredients: wo9a.60Same ingredients in following recipe: 3 1Same tools in following recipe: 0

Categories:

Main ingredient: fish fishPreparation: pan fried panfriedType: -

Ein gebrattenen Karpffen zu zu richttenn [32v] Man soll nemen ein guetten Karpffen vndt Schuepe in fein rein vnd schneit Auff Ahm bauch vnnd Nimb das Inngeweitt herauss vnd mach die die derm fein rein vnd Nimb darnach die milchling sambt dem Andern Ingeweiden vnd lass es halbgar sieden vnd Nim darnach vnd hacks alles klein zusamen vnd Nim zwibel vnd Nimb frische weholdter beer vnd stoss sie ent zwey doch nit allzu Klein vnd meng es durcheinander vnd guten frischen butter drein vnd thue was pfeffer vndt Imber drein darnach du In wilt heiss gewuertzt haben vnd saltze sie nach deinem gefallen vnd fuelle denn Karpffen [33r] darmit vnd lege in Auff ein Roest vnd laß in wol bratten vnd begeuess ihn mit Buttern darnach Nim in abe lege in in ein schuessell vnd streuee Imber vnnd pfeffer darauff So ist er guett vnd gerechtt etc.

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