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 onion sauce

Ein andern Hecht in der Sauren vnd sussen Brue etc.

Metadata:

Wolfenbüttel, Herzog August Bibliothek, Handschriftenabteilung, Cod. Guelf. 48.20 Aug. 4°Source Collection: Wo9, fol. 087vRecipe Nr. 62 Dating: 1608Origin: SüddeutschlandLang: High German languages, High German languages

Similar recipes:

Same title: wo8.86, wo9b.62, wo9b.63Shared ingredients: wo9b.62Same ingredients in following recipe: 7 2Same tools in following recipe: 1 1

Categories:

Main ingredient: fishPreparation: boiledType: sweet

Ein andern Hecht in der Sauren vnd sussen Brue etc. Nim zwiebeln ein gutt theil ein eben Topff voll schneid sie klein geuß waßer darauff laß sie weich sieden als dan nim die zwiebeln Reibe sie klein schlags durch mit essig nim die brue von zwiebeln auch darzu wurtz es ab mitt zucker saffran vnd Pfeffer nim darnach den hecht schiepffe in kerbe in vnd schneidt in zu stucken wasch in aus vnd saltz in scharff wirff in wol in den saltz herumb setz in drey gutter stundten in einer schussel von ferne bey dem [88r] fewer damit er fein hartt in den saltz wirdt nim in als dan wesch in sauber aus vnd lege in in ein keßel vnd geuß die brue auch ein wenig waßer daruber hero vnd laß gemach miteinander sieden kost den hecht ist er nicht genug gesaltzen so saltze in mehr ist auch Recht etc.






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