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.

Pike in apple onion sauce

Einen Hecht mit zwiebeln vnd oepffeln Sauer vnd suesse etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 087rRecipe Nr. 61 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo9b.61Shared ingredients: wo9b.61, wo9b.67, wo1c.16, wo1c.4, wo8.82, wo8.87Same ingredients in following recipe: 8 2Same tools in following recipe: 1

Categories:

Main ingredient: fishPreparation: boiledType: sour

Einen Hecht mit zwiebeln vnd oepffeln Sauer vnd suesse etc. Nim ein gutt theil zwiebeln vnd ein Apffel oder drey schele sie schneidt sie thue [87v] sie in ein Topff vnd laß sie wol sieden mit waßer das sie weich werden schlags sie durch thue das waßer daruon als dan nim sie in den Reibasch vnd reibe sie vnd schlag es durch mit wein essig vnd wurtz es ab mit zucker Pfeffer vnd saffran darnach nim den hecht Reiß in schneidt in in stucklein setz in mit waßer vber saltz in fein scharff wen er drucken ein gesotten ist vnd noch waßer darauff so seye es rein daruon vnd geuß die brue daruber laß gemach miteinander sieden er muß fein scherfflich mit dem essig vnd zucker vorgehen ist recht etc.

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