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.

Spined loach in pepper sauce

Stein Beissen in Pfeffer sott etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 106rRecipe Nr. 112 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.112Shared ingredients: wo9b.112Same ingredients in following recipe: 3 2Same tools in following recipe: 0

Categories:

Main ingredient: fishPreparation: boiledType: -

Stein Beissen in Pfeffer sott etc. Nim die stein beissen brue sie mitt sieden heißen waßer vnd wen sie gebruet wesche sie sauber aus schneidt ime die koepfflein vnd schwentzlein abe als dan wesche sie noch einmal aus das die farbe daruon kombt Thue sie in ein fisch kessel geuß ein gutt Theil waßer darzu vnd saltz es ein wenig nicht sehr wurtz es ab mit Pfeffer vnd Thue ein bißlein frische butter darzu laß es gemach sieden das es ein dickes bruelein krigt als dan ists gar Recht etc.

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