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 bacon nutmeg sauce, yellow

Einen gelben karpffen mit Semmeln vnd Speck etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 102vRecipe Nr. 105 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.105Shared ingredients: wo9b.105Same ingredients in following recipe: 1 9Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen gelben karpffen mit Semmeln vnd Speck etc. Nim den Karpffen schiepffe in schneidt in zu stucken vnd waschen sauber aus thue in in ein keßell salz in vnd geuß halb wein vnd halb waßer [103r] darauff laß in wol sieden nim darnach ein gutt theil geriebene semmelen wen er wol gesotten hatt Thus darein geuß essig hinein wurtz in ab mitt saffran Pfeffer vnd Ingber vnd zucker auch wurff gehackten speck als ein welsche nuß darein vnd wen du in wilst anrichten so nim eine gantze muscatten reib in vffe Riebeyssen vnd thue sie darein in ein Topfflein geuß von der heißen brue darauff vnd wen der Karpffen an gericht so geuß daruber hero etc.






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