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 roux sauce, yellow

Ein gelben Karpffen in Brandtsotte

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 102rRecipe Nr. 104 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.104Shared ingredients: wo9b.104, wo9b.106Same ingredients in following recipe: 1 8Same tools in following recipe: 2

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Ein gelben Karpffen in Brandtsotte [102v] Nim den karpffen schiepffe in Reiß in vnd schneid in zu stucklein wesch in sauber aus nim j maß wein Thue in in ein Toepfflein setz in bey vnd laß in siedent heiß werden nim geschmeltzte butter die siedet heis ist Thue j leffel uol mehl darein rur es wol durcheinander Thue es darnach in heissen wein geuß essig darzu wurtz es ab mit saffran Pfeffer Ingber vndt zucker vnd laß wol miteinander sieden nim den karpffen Thue in in ein kessel geuß halb wein vnd halb waßer darauff laß wol ein sieden wen er eingesotten so geuß die vorgemeltte brue daruber hero vnd laß in gemach miteinander sieden vnd wen du den karpffen wilst anrichten so nim ein klein Toepfflein Thue einen gutten leffel uol gestossene zimmetrinde darein geuß von der heißen brue darzu vnd wen du in hast angericht so geuß von der selbigen brue daruber her etc.

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