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 in clove roux sauce

Einen karpffen aus der Nelckenbrue In brandt sotte etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 101vRecipe Nr. 101 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.101Shared ingredients: wo9b.101, wo9b.106Same ingredients in following recipe: 3 6Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen karpffen aus der Nelckenbrue In brandt sotte etc. Nim heiße geschmeltzte butter wirff einen gutten leffeluol mehl darein rurs wol durcheinander vnd geuß darnach essig darauff wurtze es ab mit Pfeffer nelcken vnd zucker nim als dan den karpffen schiepffe in Reiß in vnd schneidt in zu stucken vnd wasche in sauber aus Thue in in ein keßel saltz lege den karpffen darauff geuß halb wein vnd halb waßer darzu vnd laß in wol sieden wen er wol gesotten so nim die vor gemeltte brue geuß die daruber so ists recht etc.

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