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 sauce

Einen andern Karpffen in der Nelcken brue mit geriebenen Brodt etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 101vRecipe Nr. 102 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.102, wo9b.98Shared ingredients: wo9b.100, wo9b.102Same ingredients in following recipe: 2 7Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen andern Karpffen in der Nelcken brue mit geriebenen Brodt etc. Nim den Karpffen schiepffe in Reiß in vnd schneidt in zu stucken weschen sauber aus Thue in ein keßel saltz geuß essig vnd waßer darauff den karpffen sol man flugs vffs saltz legen vnd das waßer mit den essig [102r] hernach laß miteinander sieden nim als dan geriebens brodt vnd geuß auch ein wenig essig darein wurtz es ab mit Pfeffer vnd nelcken vnd geuß vber den Karpffen daruber wen es auff gesotten so Thue ein bißlein butter darein als dan ists gutt etc.

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